Lamb with herb crust, summer vegetable and olive tapenade potato



Standard Supplier 31st January 2017


Standard Supplier

Lamb with herb crust, summer vegetable and olive tapenade potato

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb with herb crust, summer vegetable and olive tapenade potato recipe below as tried and tested by our professional chefs. Serves 3


  • Lamb Loin:
  • 1 x 300g lamb loin, trimmed
  • Half a teaspoon fresh thyme
  • 1 bay leaf
  • 2g salt
  • Herb Crust:
  • 150g unsalted butter, softened
  • 200g parsley
  • 10g thyme
  • 20g tarragon
  • 20g basil
  • 3g Dijon mustard
  • 6 slices white bread
  • 2g salt
  • 10ml vegetable oil
  • Summer vegetables:
  • 3 Grelot onions, halved, trimmed
  • 1 Courgette, sliced, turned
  • 4 Asparagus
  • 30ml Olive oil
  • Oil for frying
  • 30g butter
  • 3 Bell Peppers, skinned
  • 10 Broad beans, blanched, shelled
  • 50ml CHEF:registered: All Natural Chicken stock
  • 1-2g salt
  • Lamb sauce:
  • 200ml CHEF:registered: All Natural Chicken stock
  • 70ml CHEF:registered: All Natural Veal stock
  • 10g Lamb fat
  • 1-2g Salt
  • Garnishes:
  • Goat’s curd
  • Tarragon oil
  • Treviso
  • Olive tapenade:
  • 100g pitted black olives, finely chopped
  • 2 anchovy fillets, finely chopped
  • 5ml lemon juice
  • 1 garlic clove, pureed
  • Pepper
  • Tomatoes:
  • 1 beef tomato, quartered, seeds removed
  • 2 garlic cloves, crushed
  • 20ml olive oil
  • 1g salt
  • 1g pepper
  • 1g sugar
  • Potato crisps:
  • 1 Maris piper potato, washed, peeled, thinly sliced
  • 1g Salt


Herb Crust:
• Set the water bath to 56˚C of temperature
• Place the lamb into a vacuum pack bag with the thyme, bay leaf and salt
• Vacuum pack on full pressure
• Place the lamb into the water bath, when the core temperature reaches 56˚C cook for a further 20 minutes
• Remove the lamb from the vacuum pack bag and allow to rest before searing
• Set the oven to 80˚C of temperature
• Prepare the herb crust by adding the butter and herbs to a blender and blitz until well combined and green
• Fold the mustard into the herb mixture
• Place the bread onto a tray and toast in the oven until golden brown
• Add the toasted bread to a blender and blitz until it turns into breadcrumbs
• Fold the breadcrumbs into the herb butter mixture and season with salt
• Spread this mixture thinly onto a lined tray and place into the fridge to set
• Once set, portion the mixture accordingly
• Using a large frying pan, place onto a high heat
• Add the oil and allow to heat
• Add the lamb and caramelise on all sides
• Place a portion of herb crust on top and remove the lamb from the heat (the residual heat from the lamb will heat through the herb crust)
• Allow the lamb to rest and slice accordingly to serve
Summer vegetables:
• Place a frying pan onto a medium heat
• Add the olive oil and butter and allow to foam
• Add the grelot onions flat side down, and slowly roast for approx. 5 minutes
• Remove the onions
• Using a large sauce pan, place onto a low heat
• Add oil for frying
• Add the asparagus, and cook slowly for approx. 5 – 10 minutes
• Add the courgettes and cook for an additional 5 minutes until cooked
• Add the grelot onions, peppers, broad beans and the CHEF:registered: All Natural Chicken stock and coat the vegetables
• Season with salt to taste and serve
Lamb sauce:
• Using a large saucepan, place onto a medium heat
• Add the chicken and veal stock and reduce by 30% to 160ml
• Add the lamb fat and season with salt to taste
• Serve
Olive tapenade:
• Add the olives, finely chopped anchovies, lemon juice and garlic to a bowl and combine
• Season with pepper to taste and serve
• Set the oven to 90˚C
• Add the tomato, garlic, oil, salt, pepper and sugar into a bowl and toss together
• Place the tomatoes onto a tray and transfer to the oven and cook for approx. 1 hour
• Remove the tomatoes and portion accordingly
• Serve
Potato crisps:
• Set the fryer to 180˚C of temperature
• Add the potato slices and fry until golden and crispy
• Remove from the fryer and place onto a cloth to allow oil to drain.
• Season the potatoes with salt to taste and serve

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