Rolled Best End of Lamb with Black Pudding

Rolled best end of lamb with black pudding, roasted with garlic and rosemary, served with fresh spring greens and a rich madeira jus. A show-stopping dish for four, perfect for your next Sunday table. James used ingredients from Fruit Pig Butchery!

Ingredients

1.5kg lamb loin with belly attached
250g black pudding
1 bulb garlic 1/2d
Few sprigs of rosemary

Narge

200g fresh peas
200g runner beans, sliced
200g sugar snap peas, chopped
100g mange tout, chopped
50g butter
Few sprigs of parsley chopped

Sauce

300ml veal jus
Splash of madeira
Knob of butter

Method

Print Recipe

Preheat the oven to 240C.
Place the black pudding into the centre of the lamb season then roll up tightly secure with string. Cover a large roasting tin with garlic and rosemary pop the lamb in drizzle in olive, season, and roast for 1 hour 10 minutes.
Place the stock and madeira into a hot pan bring to the boil reduce by ½ then season and finish with butter.
Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley.
To serve spoon the vegetables onto a plate top with a slice of meat drizzle around the sauce.

Ingredients

1.5kg lamb loin with belly attached
250g black pudding
1 bulb garlic 1/2d
Few sprigs of rosemary

Narge

200g fresh peas
200g runner beans, sliced
200g sugar snap peas, chopped
100g mange tout, chopped
50g butter
Few sprigs of parsley chopped

Sauce

300ml veal jus
Splash of madeira
Knob of butter

Method

Preheat the oven to 240C.
Place the black pudding into the centre of the lamb season then roll up tightly secure with string. Cover a large roasting tin with garlic and rosemary pop the lamb in drizzle in olive, season, and roast for 1 hour 10 minutes.
Place the stock and madeira into a hot pan bring to the boil reduce by ½ then season and finish with butter.
Warm the butter and water add the veg and warm through for 3 to 4 minutes. Finish with the parsley.
To serve spoon the vegetables onto a plate top with a slice of meat drizzle around the sauce.