Roast loin of lamb with langoustines and sauce palouse

Impress your guests with Richard Phillips's distinctive recipe for langoustine-stuffed lamb served with a rich wine sauce
By Richard Phillips
Roast loin of lamb with langoustines and sauce palouse
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 lamb, saddle, skin removed and fat flap intact
  • 1 tbsp grain mustard
  • 5 leaf Savoy cabbage, blanched, refreshed and dried
  • 200 g pig's caul fat
  • 12 langoustines, cooked and peeled
  • 6baby carrots, peeled and blanched
  • 6 baby turnips, peeled and blanched
  • 6baby leeks, peeled and blanched
  • 6 baby courgettes, peeled and blanched
  • 6 baby beetroot
  • 1 tbsp orange rind, dried

For the Sauce Palouse

  • 250 ml white wine
  • 250 ml white wine vinegar
  • 2 tbsp chopped shallots
  • 5 g peppercorns, crushed
  • 0.5 bunch of mint
  • 6 egg yolks
  • 4 tbsp water
  • 500 g unsalted butter
  • pinches sea salt and cayenne pepper
  • 0.5 lemon juice
  • 0.5 bunches mint leaves, chopped


1. Preheat the oven to 200ÂșC/gas 6. Place the lamb onto a chopping board, stretching the flap out and brush with the grain mustard. 2. Line the inside with the blanched Savoy cabbage leaves. Place the shelled langoustine tails into the centre of the lamb. Roll the flap over to create a sausage shape. Wrap the pig's caul around the lamb, tying with kitchen string. 3. Preheat a roasting tray on the hob. Add in the lamb and brown on all sides. Transfer the lamb in the tray to the oven and roast for 12 - 15 minutes. 4. Meanwhile, make the sauce Palouse. First make the reduction. Place the white wine, vinegar, shallots, peppercorns and mint stalks in a saucepan, Bring to the boil and cook briskly until reduced by two-thirds. Set aside to cool. 5. Put the egg yolks and water into a cold saucepan and whisk thoroughly. 6. Add the diced butter to another pan and heat gently until the butter has clarified.,Once the milk has separated from the butter and sunk to the bottom of the pan it is ready. Skim the clarified butter and set aside. 7. Place the pan with the egg yolk mixture and 4 tablespoons of the wine reduction over a low heat and whisk, being careful not to cook the eggs too quickly. 8. Keep whisking until the yolks are cooked and doubled in size. Remove from the heat and slowly whisk in the clarified butter, a little at a time, until it thickens to a thick sauce consistency. 9. Season with salt and cayenne pepper, add the lemon juice and chopped mint. Keep the sauce warm. 10. Remove the lamb from the pan and tip away any excess fat. Place the tray on a hob and add the butter. 11. Once the butter has melted, add the carrots, turnips, leeks, courgettes and beetroot and fry until golden brown. 12. Meanwhile, slice the lamb. Place the vegetables into the centre of a serving plate, top with the sliced lamb and drizzle the sauce around. Garnish with dried orange rind and serve at once.

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