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Something familiar and maybe something new~ Luxurious, tender and full of flavor, lamb loin, served with carrots and broccoli.....and steamed pudding?

Lamb Loin with Steamed Pudding, Charred Sprouting Broccoli and Baby Carrots

Serves 8

Total time:  3 hours 30 minutes

Ingredients

Lamb

1 3/4 lb of lamb fillet

1 sprig of rosemary

olive oil

Steamed Lamb Pudding Filling

1 lamb shoulder, deboned and diced into small pieces

3 red onions, peeled and finely diced

2 sprigs of rosemary, leaves picked and finely chopped

1/2 lemon, washed and deseeded, peel and flesh diced

1 1/2 cups of white wine

10 tomatoes, peeled and roughly chopped

1 tbsp of tomato paste

lamb stock

olive oil

salt

pepper

sugar

Steamed Lamb Pudding Pastry

1 1/2 cup of self-raising flour

1 1/4 cup of pork dripping

2 tbsp of iced water, plus extra

Serve

1 lb of purple sprouting broccoli

24 baby carrots

4 oz of unsalted butter ( 1 stick)

4 tbsp of water

1 sprig of thyme

salt

black pepper

Lamb Loin

Trim the meat of any sinew and fat and place in a resealable bag with the olive oil and the rosemary. Refrigerate for and minimum of 3 hours or up to 2 days for best results.

Lamb Pudding Filling

While marinating, make the braised lamb filling for the pudding. Place a large casserole pot over a high heat and add some oil. Brown off the diced lamb in small batches, adding each batch to a large mixing bowl.

In the same pan, sweat the onions until soft, then add the rosemary and diced lemon and cook for 3 minutes. Add the wine and reduce.

Add the tomatoes and tomato paste, cook until soft, then put the lamb chunks back into the pan. Season with salt, pepper and a little sugar.

Cover with the lamb stock and bring to the boil, before turning down to a low heat and gently simmer for at least an hour until the lamb is tender.

Pudding Pastry

While the lamb is braising, make the pastry. Place the flour in a bowl and rub in the dripping using your fingertips.

Add the water and bring the pastry together with your hands - if necessary add a little more water. Take care not to over work the pastry, you just want to lightly bring it together.

Wrap in plastic wrap and place in the refrigerator for half an hour. It should gently rise.

While the pastry is resting, check the lamb. If it is lovely and tender, season as needed and take off the heat. Pour into a bowl to cool down.

Rub the pudding tins, or ramekins with butter. Cut a circle out of parchment paper and place in each of the bases of chosen pastry receptacle. Dust the rest of the inside with flour, and tip out any excess.

Roll out the pastry to about 1/4 in thick and carefully line the ramekins with the pastry. Reserve all of the scraps for the tops.

Fill the pastry lined ramekins with the cooled lamb mix and roll out the scraps to make a lid. Place on top and pinch shut with your thumb and forefinger. 

Steam your puddings in a pot large enough for your pudding ramekins. Place the ramekins in the pot on top of an upturned plate or a folded dish towel to stop them over cooking on the bottoms.

Fill the pot with water so that it comes half way up the sides of the basins. Place the top on the pot.  If you don't have a tight seal, use tine foil.

Bring the water to a boil then turn down to a simmer and steam for 45 minutes. Check the water level every 20 minutes and top it off if necessary. If you have a good seal on the lid then it should be fine.

Preheat the oven to 350°F

To finish the lamb loin, heat a non-stick pan on a medium heat. Season the lamb loin and caramelize on all sides.

Place in the oven 8 minutes, then take out and let it rest for 10 more minutes.

When you get your lamb pudding out of the pot, let it rest for 5-10 minutes before turning out, otherwise the pastry will be too soft and may break.

On a very high heat, preheat a griddle pan. Remove but keep the leaves from the stem of the broccoli and start blanching the heads in boiling water for 2 minutes, before adding the leaves for the last 30 seconds.

Strain, remove the leaves and place the heads straight onto the smoking hot griddle pan. Season and set aside.

Turn a pudding out onto the edge of each plate, as pictured, then lay out some broccoli spears. Top with carrots, then finally, some sliced lamb loin. Serve immediately.

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