- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 55 minutes
- Effort: medium
For the lamb
- 1 saddle of lamb
- freshly ground white pepper
- 1 potato, boiled and sliced
For the sauce
- 3 tbsp olive oil
- 2 shallots, finely chopped
- 400 g canned chopped tomatoes
- 1 small bunches basil, roughly torn
- 1 small bunches parsley, chopped
- 0.5 tsp ground coriander
- 2 tbsp black olives, pitted
- black pepper
For the pea purée
- 450 g podded peas
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 300 ml chicken stock
- 30 g butter
- 4 leeks, lightly cooked in butter until just tender
1. Season the lamb with white pepper, put it in a dry pan, fat side down, and cook in its own fat for 3-4 minutes to sear it. Keep the heat high as you do this.
2. Turn the heat down and continue to cook for a further 4-5 minutes, until it's cooked. Turn the meat regularly as it cooks.
3. Add the potato to the pan and fry for 3-5 minutes. Flip the potatoes over and cook everything for a final 10 minutes. Remove from the pan and leave the lamb to rest for 5 minutes.
4. To make the sauce, heat the olive oil in a saucepan and add the shallots. Cook for 3-4 minutes, until softened.
5. Stir in the chopped tomatoes, herbs, and the ground coriander. Simmer for 10 minutes, until the tomatoes have cooked down.
6. Add the olives and season to taste with salt and freshly ground black pepper.
7. Place the peas in a saucepan with the shallot, garlic and chicken stock. Simmer for 5 minutes, until the peas are tender. Drain and transfer the peas to a liquidiser. Process to a purée, adding enough of the cooking liquid to make a smooth mixture. Strain the puree through a sieve. Warm the puree and stir in the butter.
8. Take the lamb out of the frying pan and add the mushrooms to the potatoes - reheat for about 30 seconds. Warm the buttered leeks in a separate pan.
9. Spoon the pea puree onto a serving plate; top with the potatoes, leeks and mushrooms. Pour over the sauce and serve.
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