- Serves: 6
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Effort: easy
For the roasted shallot purée
- 900 g shallots, ends trimmed
- 120 ml olive oil
- sprigs thyme
- knob of butter
- 6 tbsp double cream
- sea salt and freshly ground black pepper
For the lamb
- splashes olive oil, for frying
- 2 x 900g-1.15kg saddles (or double loins) lamb, each about 18cm in length, bone in (ask your butcher for this cut as you may not find it at the supermarket)
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 sticks celery, chopped
- about 12 cloves garlic
- sprig of rosemary
- bunches mint
- seasonal vegetables, to serve
1. For the roasted shallot purée: preheat the oven to 180C/gas 4. Lay two large sheets of aluminium foil on top of each other on a clean work surface. Place the shallots in the centre of the foil, pour over the olive oil, add the thyme and season well with salt and pepper, to taste.
2. Draw the sides of the foil up to the centre and crinkle the edges to seal and form a parcel. Place on a baking sheet and bake in the oven for about 1 hour 30 minutes, or until the shallots are really soft.
3. Remove the papery skin from the shallots and place in a blender with the butter and cream. Blend until smooth and transfer to a bowl. Check the seasoning and add any salt and pepper if necessary. To serve, gently reheat in a pan when needed. While the shallot purée is in the oven, start on the lamb.
4. For the lamb: heat a large frying pan until very hot. Add a good splash of olive oil then place one of the double loins in the hot pan, skin-side down. Fry, turning now and then, until the skin is really blistered and well coloured. Season with salt and pepper and then repeat with the other loin.
5. Place the chopped vegetables, garlic and herbs in a roasting tin and sit the loins on top, skin-side up.
6. Roast in the oven for 25-30 minutes. Remove, cover and set aside in a warm place to rest for a few minutes.
7. Carve the lamb into slices. Serve the lamb slices topped with any intact garlic cloves, the roasted shallot purée and your favourite seasonal vegetables.
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