Stuffed Loin of Lamb with Gnocchi

This stuffed loin of lamb with gnocchi recipe is a brilliant alternative to a traditional Sunday lunch. The lamb is stuffed with a gremolata, which includes garlic, parsley and lemon. You could also use shoulder of lamb for this recipe.

Ingredients

For the lamb:
  • 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
For the gnocchi:
  • 500g cooked potato, riced
  • 125g plain flour
  • 2 egg yolks
  • Salt and pepper
For the sauce:
  • 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

For the lamb:
  • 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
For the gnocchi:
  • 500g cooked potato, riced
  • 125g plain flour
  • 2 egg yolks
  • Salt and pepper
For the sauce:
  • 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!