Welsh Lamb with broad beans, turnip and tarragon

James Sommerin

James Sommerin

1st August 2018

Welsh Lamb with broad beans, turnip and tarragon

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. In celebration of Welsh Lamb Day (1st August), take a look at the Welsh Lamb with broad beans, turnip and tarragon recipe below as tried and tested by our professional chefs.


  • For the tarragon mayonnaise:
  • 60g egg yolk
  • 120g eggs – whole
  • 5g salt
  • 20g English mustard
  • 100g vinegar base (see below)
  • 6g gelatine (gold leaf)
  • 300g vegetable oil
  • 50g olive oil
  • 25g tarragon
  • For the turnip purée:
  • 1kg turnips (peeled)
  • 500g milk
  • 100g cream
  • 100g butter
  • For the broad beans:
  • 120g fresh broad beans, outer skins removed
  • 20g butter
  • 1tspn chopped thyme
  • 10ml water
  • 1 clove garlic, chopped
  • For the cumin sauce:
  • 200g lamb trimmings
  • 1tspn cumin seeds
  • 2tsp cumin seeds
  • 1 tsp smoked paprika
  • 2 sprigs tarragon
  • 1 onion, sliced
  • 1 stick celery, sliced
  • 200ml Madeira
  • 1litre lamb stock (see recipe)
  • ½ litre chicken stock
  • 100ml lamb fat
  • For the lamb:
  • 400g lamb loin
  • 4 x 50g lamb breasts
  • Sprig rosemary
  • 200g rendered lamb fat
  • For the vinegar base:
  • 400g shallots, roughly chopped
  • 10g peppercorns
  • 500g white wine vinegar
  • 2 bunches tarragon, roughly chopped
  • Other ingredients:
  • 20g lamb fat
  • Salt
  • Olive oil
  • Turnip
  • Nasturtium leaves


To make the vinegar base:
• Place all ingredients in a pan and bring to the boil.
• Take off the heat and allow to cool.
• Transfer to vac pac bags and seal.
• Place in a fridge to infuse for 24 hours before using.
To make the tarragon mayonnaise:
• Heat the tarragon base and add the gelatine and set aside.
• In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
• Gradually add the base/gelatine mixture while hot.
• Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.
To make the turnip purée:
• Thinly slice the turnips in a pan. Add the milk, cream and butter.
• Bring to the boil and cook until soft.
• Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.
NB: Cook for longer in the Thermomix to get a smoother consistency.
For the broad beans:
• Emulsify the butter and water together.
• Add the thyme and garlic.
• Warm the broad beans through at the last minute.
To make the cumin sauce:
• In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
• Add the celery, paprika and tarragon.
• Deglaze with Madeira.
• Reduce to ¾.
• Add the stocks and reduce to required consistency.
• Pass through a fine sieve.
To cook the lamb:
• Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
• Cook at 80°c for 12 hours on steam setting.
• Remove once cooked and press under a weight then cool.
• Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
• Place the turnip purée on a plate and build the meat and broad beans on top.
• Thinly slice some raw turnip and season with salt and a little olive oil.
• Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you