Roast Loin Of Lamb, Shepherds Pie, "Carrot And Peas"

Russell Brown

Russell Brown

8th April 2013

Roast Loin Of Lamb, Shepherds Pie, "Carrot And Peas"

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 Roast Loin Of Lamb, Shepherds Pie, "Carrot And Peas" recipe below as tried and tested by our professional chefs. Sienna 10th Anniversary Recipes Roast Loin Of Lamb, Shepherds Pie, "Carrot And Peas". Photography by Richard Budd (C) 2013


  • App. 20 portions
  • 2 short saddles of lamb excluding the rump
  • Bones from the two saddles
  • Meat trim not used for mince
  • 1 carrot
  • 1 stick celery
  • 1 small onion
  • 1 small leek
  • 6 sprigs of thyme
  • 1.5kg lamb mince
  • 2 onions
  • 2 sticks of celery
  • 2 carrots
  • 250ml red wine
  • 1l lamb stock
  • 100ml tomato passata
  • Thyme and rosemary bouquet garni
  • Maldon salt and black pepper
  • Cornflour
  • 1kg carrots
  • 500ml carrot juice
  • 75g unsalted butter
  • Salt
  • 2 punnets pea shoots
  • 60 baby carrots, peeled and blanched
  • 1kg buttery mash for shepherds pie
  • 300ml lamb jus


App. 20 portions
Bone out the lamb saddles to yield 4 completely trimmed eyes of meat. Chop the bones for the stock. Use the fillets and belly for mincing for the lamb ragout. You may have more or less than required depending on the lamb. Chill the lamb loins and then season, vacuum pack with a thyme and garlic sachet and 25g of butter.
Roast the bones and any meat trim to make a brown lamb stock. Cover the vegetables and bones with water, add the thyme and bring to a boil, then immediately turn down to a gentle simmer, skim well and cook for two hours. Pass through a fine chinois.
Dice the vegetables for the ragout. Brown the mince and then add the vegetables, cook for 5 minutes and then drain off any excess fat. Deglaze with the red wine and reduce completely. Add the stock, passata and bouquet garni. Season and simmer for two to three hours, topping up with water as necessary. The mix wants to be fairly dry when finished; thicken the sauce with a little slaked cornflour. Chill until required.
Peel and slice the carrots, then cook in the carrot juice and butter with enough water to cover. Cook until completely tender. Drain, reserving the liquid, and reduce the cooking liquid to a light syrup. Blitz the carrots with the cooking liquid, season and adjust the consistency to achieve a smooth purée that just holds its shape on a plate.
Cook the lamb loins at 44°C for 1 hour, remove from the vac bag, dry, season and seal in a hot pan, finish with thyme and butter.
Reheat the lamb ragout and divide between individual dishes, pipe hot mash on top and brown under the grill. Carve the loins into 10 slices each and plate with the mini shepherds pie, carrot purée, baby carrots and pea shoots. Spoon a little lamb jus over and around the meat.

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