Lamb loin


Lamb Loin


Preheat oven to 160 Degrees Celsius/Gas Mark 3

Prepare the lamb loin by removing trimmings; set aside trimmings for lamb jus

Portion loin into 120g and seal in a frying pan

Place loin in the oven for 8 minutes

Allow the lamb to rest

Baby Vegetables


X2 baby carrots

X3 baby turnips (salt baked) (50gsalt, 30g plain flour, 10ml water)

X2 tender stem broccoli


Blanch the carrots and broccoli in boiling water for four minutes

Salt bake the turnips by mixing salt, plain flour and water in a bowl until you have a firm dough

Divide dough into three portions and roll the pieces out to fit around each turnip

Encase each turnip with the portioned dough

Place salt baked turnips in oven for 30 minutes temp?

Lamb jus


1 tbsp of vegetable oil

X 2 green cardamom pods

1/2 tsp cumin seeds

1/2 tsp black peppercorns

X 2 cinnamon sticks, broken

1 bay leaf

1 tsp garlic, chopped

1 tsp fresh ginger, chopped

1 tsp green chillies, chopped

1 banana shallot, chopped

1 tomato, chopped

150g of lamb trimmings

200ml of lamb stock

1 handful of coriander stalks

1/4 tsp cinnamon powder

Salt, to taste


Heat vegetable oil in a pan

Add cardamom pods, cumin seeds, black peppercorns, cinnamon sticks, bay leaf, garlic, ginger and green chillies

Sauté for one minute, add the banana shallot and tomato and sauté for a further 2 minutes

Add the lamb trimmings, raise the heat and cook until seared

Pour in the lamb stock and bring to the boil then lower to a simmer

Add the coriander stalks and salt to taste

Simmer for 10 minutes

Remove from the heat

Add cinnamon powder and leave to infuse for 5 minutes

Strain through a fine sieve and check the seasoning

Serve Warm

Potato Crisps


x1 large potato

3 tbsp Oil

Salt, to taste

Pepper, to taste


Peel potato

Slice potato into thin strips

Score the slices into a crisscross pattern

Rinse slices in water and pat dry

Heat oil in a pan and fry potato slices until golden

Drain on absorbent paper

Season with salt and pepper to taste

This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts.