Recipes

Saddle of lamb with herb crust and dauphinoise potato

This easy lamb recipe is served with a hearty potato bake, glazed fennel and sweet squashy cherry tomatoes.

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Ingredients

For the dauphinoise potatoes

For the lamb

  • dash olive oil
  • about 900g/2lb boneless saddle of lamb, rolled and held with string (you can get your butcher to do this)
  • 200g/7oz breadcrumbs
  • 1 bunch fresh thyme, chopped
  • 1 bunch fresh flat-leaf parlsey, chopped
  • 1 tbsp Dijon mustard

For the glazed fennel

For the tomato and thyme jus