The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Lamb fillet wrapped in black pudding served on pancetta potatoes and roasted vegetables

11 September 2006

Ingredients

(serves one)

150g trimmed lamb fillet
75g black pudding broken down to a paste
12g pigs' caul soaked
100g potatoes sliced thin
25g Italian pancetta
2fl oz olive oil
½ clove garlic (crushed)
25g mixed sliced peppers
25g aubergines sliced
25g turnips batons
25g fennel sliced
1 shallot cut into three
½ sprig of thyme trimmed off the stalk

Method

Lay out caul and spread with black pudding.

Seal lamb fillet for one to two minutes Place lamb on black pudding season lightly and roll up.

Roast for eight to 10 minutes in a hot oven. Keep pink.

Roast vegetables in a little olive oil with crushed garlic for 15-20 minutes. Season lightly and add thyme.

Sauté potatoes with pancetta in olive oil. Season lightly.

To assemble arrange potatoes in centre of plate. Cut lamb at an angle and place on top of potatoes. Arrange vegetables around potatoes.

Serve lamb jus with this dish.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking