Roast Double Loin of Lamb with Braised Shallots and Herb Purée

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 900g/1lb 15oz baby shallots
• 120ml/4¼fl oz olive oil
• 1 sprig fresh thyme
• 2 tbsp olive oil
• 1 x 1kg/2lb 3oz double lamb loin
• salt and freshly ground black pepper
• 1 onion
• 2 carrots
• 1 celery
• 12 cloves garlic
• 1 sprig fresh rosemary
• 1 bunch fresh mint
• 35g/¼oz flatleaf parsley
• 15g/½oz butter
• 1 baby shallots
• 100g/3½oz spinach
• 50g/1½oz sorrel
• 15g/½oz fresh chervil
• 75ml/2½fl oz single cream
• 1 clove garlic

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Peel the baby shallots and leave them whole. Trim the onion, carrots and celery and chop them roughly. Peel the garlic cloves, leaving 6 whole and crushing the rest lightly.

2. Season the lamb loin generously with salt and pepper. Heat 2 tbsp olive oil in an ovenproof pan over medium-high heat. Sear the lamb for 3 to 4 minutes per side until browned all over.

3. Add the rosemary, thyme and 6 crushed garlic cloves to the pan, then transfer it to the oven. Roast for 15 to 20 minutes until the thickest part of the lamb reaches 145°F (63°C), then rest 3 minutes before slicing.

4. For the shallots, heat 120ml olive oil in a wide pan over medium heat. Add the whole shallots, the chopped onion, carrots, celery, 6 whole garlic cloves and the sprig of thyme. Cook for 5 minutes, stirring often.

5. Add a splash of water, season, cover and simmer gently for 20 to 25 minutes until the shallots are completely tender. Remove the lid for the last few minutes to let the liquid reduce.

6. For the herb purée, bring a pan of salted water to the boil. Blanch the spinach, sorrel, parsley, mint and chervil for 1 minute, then drain and refresh in cold water. Squeeze out as much water as possible.

7. Melt the butter in a small pan over low heat. Soften the single clove of garlic and the 1 baby shallot in it for 3 minutes without colouring. Add the cream and simmer 2 minutes.

8. Blend the blanched herbs and greens with the cream mixture until smooth, adding a little water if needed. Season to taste. Slice the lamb and serve with the braised shallots and herb purée.