Chargrilled Loin of Lamb with Choux Kiev Potatoes

Explosions of flavour as garlicky, rosemary rolled lamb loin is served with light, crunchy potato puffs filled with melted garlic butter - by the Tanner Brothers
By James Tanner
Chargrilled Loin of Lamb with Choux Kiev Potatoes
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: hard



  • 2 x 150g lamb loin fillets
  • 2 clove garlic, peeled and halved
  • 2 sprigs of rosemary, finely chopped
  • olive oil, for frying

For the garlic butter:

  • 60 g unsalted butter, at room temperature
  • 2 clove garlic, peeled and finely chopped
  • 2 tbsp parsley, chopped

For the Choux Kiev potatoes:

  • 8 tbsp water
  • 60 g butter
  • 115 g plain flour
  • 2 eggs, beaten
  • 115 g mashed potato
  • salt, and freshly ground black pepper
  • vegetable oil, for deep frying

Tips and Suggestions

You will not need to use all the garlic butter you make in this recipe. Store the remainder well wrapped in the fridge for use with baked potatoes, garlic bread and so on. Or freeze in cubes for later use.


1. First make the garlic butter. In a mixing bowl beat together the soft butter, garlic and parsley, then put in the fridge to chill.

2. For the Choux Kiev potatoes, simmer the water and butter together in a small saucepan, until the butter has melted. Add the flour and beat well until the mixture leaves the sides of the pan. Leave to cool a little, then beat in the eggs a little at a time. Finally mix in the mashed potato. Take golf-ball sized portions of the mixture and flatten into 6cm rounds (aim for six portions). Place a small knob of chilled garlic butter in the centre of each round, then enclose the butter by rolling the rounds into balls.

3. Deep fry the potato choux balls at 180°C for 6-7 minutes, until they rise to the surface of the oil and are golden brown in colour. Aim to have the balls ready at the same time as the lamb.

4. Rub the lamb fillets all over with the cut sides of garlic, season with salt and pepper, then roll in the rosemary. Place a griddle or heavy frying pan over high heat and add enough olive oil to cover the base of the pan. Sear the lamb for 3 minutes each side, then allow to rest for a further 3 minutes on a wire rack before carving into rounds. (This produces pink meat; for well-cooked lamb cook for a further 1-2 minutes per side.)

5. Serve the rounds of loin alongside the choux potatoes, with either spinach wilted in a little olive oil, or vinaigrette-dressed baby spinach leaves.

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