Pan-fried Loin of Pea Shell Farm Lamb

8 Oct 2014

Pan-fried Loin of Pea Shell Farm Lamb Served with a Mini Shepherd Pie, Rosemary and Garlic Roasted Root Vegetables, Redcurrant Jus


Ingredients (Serves 4)

  • 2 x 300g Lamb Loins
  • 4 x sprigs of Red Currants
  • 200ml x of Lamb Sauce
  • 8 x cloves of Garlic (skin on)
  • 4 x sprigs of Rosemary
  • 1 x medium sized Turnip
  • 1 x small Swede
  • 1 x large Carrots
  • 2 x sticks of Celery
  • 1 x small Celeriac
  • 8 x Cherry Tomatoes
  • 1 x Parsnip
  • 100ml x of Lamb stock
  • 200g x Minced Lamb
  • 2 x Jacket Potatoes (turned into mash)
  • 4 x sprigs of Thyme
  • 1 x medium Onion
  • 1 x Carrot
  • 50g x Peas


(Shepherd’s Pie)

  • Finely dice the Onion and Carrot sweat in a little Olive Oil, add the minced Lamb, season with Salt and Pepper. Add the Lamb Stock and Peas, cook for ten minutes.
  • Grease a small Tian ring, half fill each ring with your Lamb mixture.
  • Pipe the Mash Potato on top and garnish with a sprig of Thyme.
  • Place in a medium hot oven for ten minutes until the Mashed Potato is a golden brown.

(Roasted Root Vegetables)

  • Peel all of the Vegetables and cut each Vegetable into different shapes. Blanch separately in boiling water.
  • Roast all of the Vegetables in a little Olive Oil and Butter with Garlic Cloves and sprigs of Rosemary.


  • Season the Lamb and seal in a hot pan with a little Olive Oil.
  • Place in a warm oven for approximately 5 minutes or until the Lamb is cooked to your required taste.

To Serve

  • Place the Shepherd’s Pie at the top of the plate, carefully removing the Tian ring.
  • Place a selection of the Roasted Vegetables at the bottom of the plate.
  • Slice each Lamb Loin into twelve pieces.
  • Place six pieces of Lamb Loin on top of the Root Vegetables.
  • Warm the Red Currants up in the Lamb sauce.
  • Once warm, place on top of the Lamb Loin.
  • Pour a little sauce around the Lamb and Shepherd’s Pie and serve.