Chargrilled Chump of Lamb with Pommes Anna and Shallot Soubise Sauce

Tender slices of chargrilled lamb, crisp and buttery potato layers and a creamy shallot sauce feature in this Tanner Brothers' take on a French classic.
By James Tanner
Chargrilled Chump of Lamb with Pommes Anna and Shallot Soubise Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus macerating
  • Effort: medium



  • 2 boneless lamb chump, or loin chops
  • olive oil, for cooking the lamb
  • salt, and freshly ground black pepper
  • 2-3 clove garlic, halved
  • 2-3 shallots, finely chopped
  • 4 tbsp dry white wine
  • 150 ml chicken stock
  • 1 sprig of rosemary, finely chopped
  • 4 tbsp double cream
  • 2 large Estima potatoes, peeled
  • 50 g unsalted butter, lus extra for cooking the spinach
  • 200 g spinach, ready-washed

Tips and Suggestions

Serve the remainder of the soubise sauce separately, in a warmed sauceboat, or store, covered, in the fridge for a few days for use with another potato, chicken or lamb dish.


1. Rub the lamb all over with olive oil and with the cut surfaces of the garlic. Season and set aside for half an hour at room temperature, or if longer cover with cling film and place in the fridge until shortly before cooking.

2. Preheat the oven to 180°C/gas 4.

3. Gently sweat the shallots in a frying pan placed over medium heat until transparent, but not coloured - about 5 minutes. Add the wine, increase the heat to medium-high, and reduce the wine by half. Add the stock, increase the heat to high and reduce by at least half. Finally, add the rosemary and cream and reduce by half again. Season and keep warm until ready to serve.

4. Slice the potatoes as thinly as possible with a mandolin or sharp, thin-bladed knife. Butter the base of a round, ovenproof skillet or frying pan. Place one slice of potato in the centre of the pan and arrange the remaining slices around this, overlapping each one. There should be sufficient for at least two layers. Season each layer after it is completed, and dot generously with the butter. Place the pan over medium-high heat and cook until the base is golden brown (lift slightly with a spatula to check). Turn the potato cake out carefully onto a plate, and return to the pan, cooked side uppermost. Place over medium-high heat for 2 minutes before transferring to the oven for 5-10 minutes, or until tender and ready to serve.

5. Sear the lamb on a hot griddle, and cook for 2 minutes each side. Place in the oven (transfer to an oiled roasting dish if necessary) for 4-5 minutes. This will result in meat that is pink in the centre. If you like your meat well done, cook for a further 2-4 minutes or until cooked through. Remove from the heat and rest for 4 minutes before serving.

6. Melt a small knob of butter in a wide frying pan placed over medium-high heat. Tip the spinach into the pan, and fry, stirring constantly, for 2-3 minutes or until just wilted.

7. To assemble the dish, place a mound of spinach in the centre of each of two plates. Slice the potato cake into four wedges and arrange two on top of each spinach mound. Slice the lamb, arrange in a pyramid on top of the potatoes, and spoon a little of the onion sauce over. Serve hot.

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