Tarragon-stuffed crown of lamb with duchess potatoes

Tarragon-stuffed crown of lamb with duchess potatoes

By
From
Home Comforts
Serves
4-6
Photographer
Yuki Sigura

This stuffing comes from my time with the Roux Brothers. It’s a great recipe and, with the lamb, makes a wonderful combination. I cook it on the barbecue at home, but 30–40 minutes in a hot oven will do the trick. It makes it into this ‘slow’ chapter, though, because there’s a bit of work and faffing about to do before you get to the cooking stage.

Ingredients

Quantity Ingredient

For the lamb

Quantity Ingredient
1 small onion
25g unsalted butter, plus more for the foil
300g button mushrooms
1 small bunch tarragon, finely chopped, leaves
50g fresh white breadcrumbs
75g minced lamb
sea salt
freshly ground black pepper
2 7-bone french-trimmed racks of lamb

For the potatoes

Quantity Ingredient
4 large baking potatoes
25g unsalted butter
3 egg yolks

Method

  1. Preheat the oven to 200°C. Bake the potatoes for 1–1¼ hours, until tender when pierced with a knife. When they’re ready, blitz the onion in a food processor until very finely chopped. Heat a frying pan until warm, add the butter and onion and sweat for a couple of minutes.
  2. Add the mushrooms to the processor and blitz to a really fine purée, then add them to the frying pan and increase the heat to high. Fry for two or three minutes until all the moisture has been driven off.
  3. Tip into a bowl and add the tarragon, breadcrumbs and minced lamb. Season with salt and plenty of pepper.
  4. Rub some butter over a sheet of foil and place it on a baking sheet. Make nicks in each rack of lamb, between each chop, on the opposite side to the fat of the chops. The cuts should be only 1–2cm deep. Stand both racks of lamb upright, bones in the air, fat sides together. Curve them around; the nicks you made should open slightly to allow you to form a circle with the two racks, fat-side inwards. Tie with kitchen string, fairly firmly. Pile the stuffing in the centre, packing it well.
  5. Cook in the oven for 30–40 minutes, then remove and rest for 10 minutes before carving.
  6. Meanwhile, when the potatoes are cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl. Beat to a smooth and fluffy purée, then add the butter and egg yolks and check the seasoning.
  7. Spoon into a piping bag, then pipe little pyramids on to a baking tray. When the lamb comes out of the oven to rest, place the duchess potatoes in the oven and bake for five to 10 minutes until golden brown,
  8. Carve the lamb and serve with the stuffing and duchess potatoes.
Tags:
James Martin
Saturday Kitchen
comfort food
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