Recipe of the Month

Recipe of the Month

 Canon of Lamb with Black Pudding & Garlic Potato Cake



For the potato cakes
For the mint purée
  • 200g/7oz freshly shelled peas

  • 4 sprigs mint, leaves only

For the gravy

Preparation method

  1. Season the lamb with salt and freshly ground black pepper. Heat two tablespoons of the oil in a heavy-based frying pan until very hot. Add the lamb and sear over a high heat for about two minutes until browned on all sides. The meat should still be very rare inside. Place on a wire rack and allow to cool to room temperature.

  2. Remove the skin from the black pudding. Soften the pudding in a bowl, then spread a thin layer on top of each lamb loin. Wrap each loin in caul fat, then in cling film, and put in the fridge to firm up.

  3. To make the potato cakes, finely grate the potatoes into a bowl. Season with salt and freshly ground black pepper and add the chopped garlic leaves. In a heavy-based frying pan, heat one tablespoon of oil until it is just beginning to smoke. Press one quarter of the potato mixture into a 10cm/4in chefs' ring, add to the hot pan and cook over a medium heat until golden-brown. Remove from the ring and brown the other side. This should take 8-10 minutes in total. Repeat with remaining mixture to make four cakes altogether, adding more oil as needed, and placing them on a baking tray as they are cooked.

  4. Meanwhile, cook the peas in boiling salted water for about five minutes or until soft but still vibrant green. Drain and purée in a blender until smooth. Add the mint and purée a little more. Rub the purée through a very fine sieve into a clean saucepan, to remove the pea skins. Keep the potato cakes and pea purée warm.

  5. For the gravy, pour the wine into a pan and add the rosemary, thyme and garlic. Bring to the boil and reduce by two-thirds. Pour in the stock and reduce by three-quarters. Add the redcurrant jelly and stir until melted, then strain the gravy into a clean pan. Finish by whisking in the butter a piece at a time for a glossy finish. Set aside.

  6. Blanch the sweetbreads in boiling salted water for two minutes. Drain and refresh in iced water, then lift the sweetbreads out and remove the outer skin with a very sharp knife. Set the sweetbreads aside in the iced water.

  7. Just before you are ready to serve, preheat the oven to 200C/390F/Gas 6.

  8. Remove the cling film from the lamb and sear the loins in a very hot pan with a little rapeseed oil, rolling the loins over, for about two minutes or until the caul is browned on all sides. Transfer the loins to a baking tray and roast on the top shelf of the oven for 5-8 minutes, according to how well done you like your lamb. Remove and allow to rest for 2-3 minutes. Turn the oven down to 160C/320F/Gas 3.

  9. While the lamb is roasting and resting, heat two tablespoons of oil in a heavy-based frying pan. Drain, dry and season the sweetbreads, then pan-fry over a medium heat for 3-5 minutes or until lightly browned.

  10. To serve, carve the lamb into neat slices. Put a potato cake on each plate and top with slices of lamb. Garnish with the sweetbreads and pea purée, and pool the gravy on the side of the pancake.


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Inverness, Scotland, IV2 7BZ

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