Loin of Lamb with Beetroot Orange Chutney, Colcannon Potatoes, Roasted Vegetables and Fleurie Jus

Main courseServes 4


# Marinate the lamb with the olive oil, thyme, rosemary and garlic. # Leave overnight in the fridge covered in cling film on a low shelf.

Colcannon Potatoes

# Begin boiling the potatoes. # Meanwhile, slice the leek into 2 longways, wash and then slice again into small pieces. # Finely slice the cabbage and cut the spring onions into small rounds. # When the potatoes are soft, drain them. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon this will remove any excess moisture. # Mash using a ricer machine or potato masher. # Add half the butter and all the double cream and set aside. # Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour leeks will burn easily if you forget them!). # Add the above to the potatoes and season with salt and pepper. # Mould the mash into round cakes and dust with a little flour. Leave to one side.

Roasted Vegetables

# Cut all the vegetables into 1cm pieces. # Place the vegetables pieces on a tray and drizzle with the olive oil and honey. # Sprinkle over the thyme leaves, season with salt and pepper. # Place in the oven to roast on 180°c for approx 10 minutes, stirring once during this time to disperse the different flavours and ensure even cooking. # When cooked, remove from the oven and allow to cool in the tray. # When serving, drain away any excess oil and honey.

Fleurie Jus

# Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left. # Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this). # Remove the pan from the stove and whisk in the 3 remaining knobs of butter. # Check the seasoning and throw in the chopped herbs.


# Heat a non-stick frying pan and place the seasoned lamb into the pan after draining off any excess oil. # Colour the lamb well on both sides and place in the oven at 180°c for about 8 minutes. # Remove from the oven and allow to rest for 10 minutes. # Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat. # Place the potato cake in the centre of the plate with the roasted vegetables around it. # Slice the lamb and place in a wheel shape on top of the potato cake. # Balance the warm Ledston Estate Beetroot and Orange Chutney on top of the lamb and spoon some jus around the edge of the plate.


Marinated Lamb

* 4 portions of trimmed lamb loin
* Olive oil
* Fresh thyme
* Fresh rosemary
* 4 cloves of garlic, chopped into slivers
* Beetroot and orange chutney

Colcannon Potatoes

* 4 medium Desiree potatoes, peeled and cut into quarters
* 1 leek, outer leaves removed
* 1/4 savoy cabbage, core and outer leaves removed
* 1/2 bunch of spring onions, washed
* 1/4 packet of butter
* 2 tablespoons double cream
* Salt and pepper

Roasted Vegetables

* 1 butternut squash, peeled and de-seeded
* 2 parsnips, peeled
* 2 carrots, peeled
* 4 sticks of celery, peeled
* 4 bundles of green beans, topped and tailed
* Olive oil
* Salt and pepper
* 1 tablespoon fresh thyme leaves
* 2 tablespoons ‘runny’ honey

Fleurie Jus

* 2 shallots, peeled and finely chopped
* 1 large glass of Fleurie
* 1 tablespoon of fresh mixed herbs, chopped
* 1 pint reduced game stock
* 4 dice-sized knobs of butter