Ingredients
- 1 lamb loin
- 1 small bunch of parsley, chopped
- 25g flaked almonds, chopped
- 1 lemon, zested
- 2 cloves garlic, chopped
- Salt and pepper
- 25ml olive oil
- 500g cooked potato, riced
- 125g plain flour
- 2 egg yolks
- Salt and pepper
- 1 clove garlic, crushed
- 1 small bunch of mint, chopped
- 1 small bunch of parsley, chopped
- 1 tablespoon small capers
- 25g butter
- 2 chicory, quartered
Method
Pre heat the oven to 220ºC
Mix the parsley, almonds, lemon and garlic, spread all over the centre of the lamb loin and season.
Roll up and tie with string then place onto a baking sheet and roast for 30 minutes. Once cooked, leave to rest for 5 to 10 minutes.
Mix the potato, flour and egg yolks together and season. On a floured surface, roll the dough into sausages 2cm thick by 20 cm long.
Cut into 3 cm pieces and plunge into boiling water.
Cook for 2 minutes then drain.
Heat a large frying pan over a medium heat, and, when hot, add the butter.
When the butter is foaming, add the chicory, garlic, mint, parsley and gnocchi. Stir through, season and allow the gnocchi to colour a little.
To serve: pile the chicory and sauce into the centre of the plates, slice the lamb and place on top!
Ingredients
- 1 lamb loin
- 1 small bunch of parsley, chopped
- 25g flaked almonds, chopped
- 1 lemon, zested
- 2 cloves garlic, chopped
- Salt and pepper
- 25ml olive oil
- 500g cooked potato, riced
- 125g plain flour
- 2 egg yolks
- Salt and pepper
- 1 clove garlic, crushed
- 1 small bunch of mint, chopped
- 1 small bunch of parsley, chopped
- 1 tablespoon small capers
- 25g butter
- 2 chicory, quartered
Method
Pre heat the oven to 220ºC
Mix the parsley, almonds, lemon and garlic, spread all over the centre of the lamb loin and season.
Roll up and tie with string then place onto a baking sheet and roast for 30 minutes. Once cooked, leave to rest for 5 to 10 minutes.
Mix the potato, flour and egg yolks together and season. On a floured surface, roll the dough into sausages 2cm thick by 20 cm long.
Cut into 3 cm pieces and plunge into boiling water.
Cook for 2 minutes then drain.
Heat a large frying pan over a medium heat, and, when hot, add the butter.
When the butter is foaming, add the chicory, garlic, mint, parsley and gnocchi. Stir through, season and allow the gnocchi to colour a little.
To serve: pile the chicory and sauce into the centre of the plates, slice the lamb and place on top!