Loin of Lamb with Pine Nut Crust

Stuart Gillies uses salt marsh lamb for maximum flavour, and serves it with a celeriac puree and baby artichokes
By Stuart Gillies
Loin of Lamb with Pine Nut Crust
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the celeriac puree

  • 1 heads celeriac
  • milk, to cover
  • butter

For the baby artichokes

  • 10 baby avocados
  • olive oil

For the lamb

  • 150 g toasted pine kernels
  • 400 g butter, softened
  • 1 clove garlic
  • 10 g thyme, leaves only
  • 20 g leaves parsley, chopped
  • 100 g freshwhite breadcrumbs
  • pinches nutmeg
  • pinches chinese five spice
  • olive oil, for frying
  • 2 x 200 g portions lamb loin

To serve

  • 300 ml balsamic vinegar, reduced to a syrupy consistency
  • parmesan shavings


1. For the celeriac puree: cover the celeriac in a pan with a mixture of half milk, half water. Bring to the boil and simmer until the celeriac is tender. Drain and puree in a food processor. Add butter, salt and pepper to taste.

2. For the baby artichokes: boil the artichoke hearts with some vitamin C powder until tender (the vitamin C powder will stop them from discolouring). Drain.

3. Heat some olive oil in a frying pan and fry the artichokes until they are golden.

4. For the lamb: put the pine nuts, butter, garlic, herbs, breadcrumbs and spices into a food processor and blend to a coarse paste.

5. Roll out the pine nut paste between 2 sheets of greaseproof paper until large enough to cover the portions of lamb, then cut in half and chill in the fridge.

6. Heat a little olive oil in a frying pan, and fry the lamb portions until cooked to your liking. Rest the meat for 10 minutes.

7. Preheat the grill. Lay a portion of the pine nut crust on top of each lamb portion and cook under the grill until the crust is golden brown.

8. Serve the crusted lamb with the celeriac puree and baby artichokes, drizzle with reduced balsamic vinegar and shavings of parmesan.

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