Love Lamb This Easter

27 Mar 2017

Easter is just around the corner which means it’s time to think about all the chocolate there is to indulge in guilt free; and more importantly to think about what to cook for Easter Sunday Lunch this year. Whilst Lamb is the traditional meat for Easter, the options are endless as to what recipe to use.

Following the announcement of my new UK Ambassador position for the Quality Standard Mark Scheme, I have been sharing my favourite Lamb and Beef recipes for you to try. I’ve already shared the Pan-fried Loin of Pea Shell Farm Lamb and Slow Roasted Lamb Chunkie, both of which would serve up perfectly for Sunday Lunch this Easter. Or if you’ve already tried both of these, my latest recipe is Short Saddle of Lamb stuffed with a Girolle Mushroom Mousse with Mint Mash and Rosemary and Garlic roasted Root Vegetables.

Ingredients (8 Covers)

  • 1 x short saddle of Lamb (boned)
  • 200g x Pomme Purée
  • Fresh mint
  • 1 x finely diced Shallots
  • 1 x finely diced cloves of Garlic
  • 200ml x fresh Lamb Jus
  • 24 x small whole Girolles (for Garnish)

Roasted Root Vegetables

  • 8 x cloves of Garlic (skin off)
  • 1 x medium sized Turnip
  • 1 x small Swede
  • 2 x large Carrots
  • 2 x sticks of Celery
  • 1 x small Celeriac
  • 8 x Cherry Tomatoes
  • 4 x Parsnips
  • 4 x springs of Rosemary


  • Fresh Tarragon and Sage
  • 300g Chicken Mousse
  • 150g x blanched Spinach
  • 300g x Girolles or mixed Wild Mushrooms
  • 2 x finely diced Shallots
  • 2 x finely diced cloves of Garlic



  1. Chop the Girolles and sauté with the Shallots and Garlic
  2. Season well and leave to cool
  3. Add the Chicken Mousse and chopped Herbs and mix together


  1. Open out your saddle, remove the small fillets and season everything
  2. Lay the Spinach over the inside of the Lamb and wrap the small fillets in Spinach
  3. Place the Mushroom mix inside and then place the 2 small fillet in the middle
  4. Carefully roll up and tie up
  5. Seal in a hot pan
  6. Roast in the oven for 20 minutes at 175 °C
  7. Remove and leave to rest for at least 10 minutes

Roasted Root Vegetables

  1. Peel all of the vegetables and cut each vegetable into different shapes. Blanch separately in boiling water
  2. Roast all of the Vegetables in a little Olive Oil and Butter with the cloves of Garlic and sprigs of Rosemary (remembering to season well)

To Serve

  1. Add a little fresh Mint to the Pomme Purée and quenelle it at the top of the plate
  2. Place the roasted Root Vegetables next to the Pomme Purée
  3. Slice the saddle and lay a slice over the Root Vegetables
  4. Sauté the small Girolle with the Shallots and Garlic, season and place next to the saddle
  5. Pour the Lamb Jus around