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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 1.5kg lamb loin with belly attached
- 250g black pudding
- 1 bulb garlic 1/2d
- Few sprigs of rosemary
- Narge
- 200g fresh peas
- 200g runner beans, sliced
- 200g sugar snap peas, chopped
- 100g mange tout, chopped
- 50g butter
- Few sprigs of parsley chopped
- Sauce
- 300ml veal jus
- Splash of madeira
- Knob of butter
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