Rolled Best End of Lamb with Black Pudding - James Martin Chef
Rolled best end of lamb with black pudding, roasted with garlic and rosemary, served with fresh spring greens and a rich madeira jus.
Ingredients
- 1.5kg lamb loin with belly attached
- 250g black pudding
- 1 bulb garlic 1/2d
- Few sprigs of rosemary
- 200g fresh peas
- 200g runner beans, sliced
- 200g sugar snap peas, chopped
- 100g mange tout, chopped
- 50g butter
- Few sprigs of parsley chopped
- 300ml veal jus
- Splash of madeira
- Knob of butter
- Preheat the oven to 240C.
- Place the stock and madeira into a hot pan bring to the boil reduce by ½ then season and finish with butter.
- Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley.
- To serve spoon the vegetables onto a plate top with a slice of meat drizzle around the sauce.
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