Lamb prince orloff

Matt Tebbutt pays homage to the Russian Prince Orloff with his warming lam dish, served with a creamy Madeira and ox tongue sauce
By Matt Tebbutt
Lamb prince orloff
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus resting
  • Effort: easy


For the lamb

  • knob butter
  • 1 medium onion, finely diced
  • 1 large field mushroom, finely diced
  • 1 rack of lamb, boned with skin still attached
  • 1 clove garlic, unpeeled, bashed
  • 1 sprig thyme
  • splash olive oil

For the Madeira cream sauce

  • 1 banana shallot, finely diced
  • few knobs butter
  • 1 sprig thyme
  • 1 bay leaf
  • 3 tbsp cooked ox tongues, diced
  • 100 ml madeira
  • 150 ml chicken or lamb stock
  • 150 ml double cream

To serve

  • green beans
  • baby or chantenay carrots

Tips and Suggestions

An orloff is a 19th century dish of Franco-Russian cuisine, created by a chef in the employ of Prince Orloff, former Russian ambassador to France.


1. For the lamb: preheat the oven to 180C/160C fan/gas 4.

2. Sauté the onion and mushroom in butter until softened, then season with salt and pepper.

3. Open out the boned rack of lamb so that the flesh side is facing upwards. Season on each side with salt and pepper. Spread the mushroom/onion mix onto the flesh side of the lamb and then roll the lamb up to enclose the stuffing. Rub with olive oil and tie with string to secure.

4. In a heavy based oven proof pan brown the meat in olive oil on all sides until golden. Transfer to the oven with the garlic and thyme, drizzle with olive oil and cook for about 10 15 minutes (or until your liking), rolling the meat around in the pan every now and again to ensure even cooking. Remove the thyme and garlic, then rest the meat whilst you get on with the sauce.

5. For the sauce: sweat the shallots in a knob of butter in the meat pan until translucent and soft but not coloured. Add the herbs and the diced ox tongue. Deglaze the pan with the Madeira and allow the alcohol to burn off and reduce by half. Add the stock and any resting juices and reduce by a third then. Next, add the cream and season and reduce by a third until the sauce is thickened to coat the back of a spoon. Finish with a couple of knobs of butter stirred in until glossy.

6. Once the meat is rested remove the string and thickly slice. Serve with the sauce spooned over and green beans and baby carrots on the side.

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