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Loin of lamb with pine nut crust

Stuart Gillies from Market Kitchen
Stuart Gillies uses salt marsh lamb for maximum flavour, and serves it with a celeriac puree and baby artichokes

Loin of lamb with pine nut crust

Method

1. For the celeriac puree: cover the celeriac in a pan with a mixture of half milk, half water. Bring to the boil and simmer until the celeriac is tender. Drain and puree in a food processor. Add butter, salt and pepper to taste.

2. For the baby artichokes: boil the artichoke hearts with some vitamin C powder until tender (the vitamin C powder will stop them from discolouring). Drain.

3. Heat some olive oil in a frying pan and fry the artichokes until they are golden.

4. For the lamb: put the pine nuts, butter, garlic, herbs, breadcrumbs and spices into a food processor and blend to a coarse paste.

5. Roll out the pine nut paste between 2 sheets of greaseproof paper until large enough to cover the portions of lamb, then cut in half and chill in the fridge.

6. Heat a little olive oil in a frying pan, and fry the lamb portions until cooked to your liking. Rest the meat for 10 minutes.

7. Preheat the grill. Lay a portion of the pine nut crust on top of each lamb portion and cook under the grill until the crust is golden brown.

8. Serve the crusted lamb with the celeriac puree and baby artichokes, drizzle with reduced balsamic vinegar and shavings of parmesan.

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Serves: 2

Prep: 20 min
Cook: 35 min

Ingredients

For the celeriac puree

1 head celeriac, cut into 1cm dice
Milk, to cover
Butter

For the baby artichokes

10 baby artichoke hearts
vitamin C powder
Olive oil

For the lamb

150g toasted pine nuts
400g Butter, softened
1 garlic clove
10g thyme leaves
20g parsley leaves, chopped
100g fresh white breadcrumbs
pinch Nutmeg
pinch Chinese five spice
Olive oil, for frying
2 x 200g portions lamb loin