Stuffed Lamb Short Loin with Warm Potato Salad

 

·       16 Baby new potatoes

·       1 cup Lamb or Chicken stock

·       ¼ cup White wine

·       2 tsp Dijon mustard

·       1 Tbsp. White wine vinegar

·       ¼ cup Olive oil

·       1 Tbsp. French tarragon, finely chopped, if available

·       1 Tbsp. Finely chopped parsley

·       3 Chives, snipped

·       Lamb short loin roast, bone removed and at room temperature

·       Rosemary Mint Salt

·       Chopped fresh Rosemary and Mint

·       Pesto and bread crumbs for stuffing

·       1 drizzle Olive oil, for rubbing

Follow the YouTube video https://www.youtube.com/watch?v=BjhrT8UPB04 to debone the roast. Stuff and then tie the roast with kitchen twine. Season with Rosemary Mint salt and fresh herbs. Set aside while you prepare the potatoes.

 Steam the potatoes over boiling water until tender, about 15 minutes, depending on their size.

Meanwhile, boil the stock and white wine in a heavy-based saucepan until reduced to a scant ½ cup.

Place the Dijon mustard in a small bowl with the vinegar. Slowly whisk in the olive oil and season.

When the potatoes are cooked, slice in half lengthwise and place in a shallow serving bowl. Drizzle over the reduced stock and wine and leave to sit until the potatoes absorb all the liquid. Season. Sprinkle over the herbs. Whisk the vinaigrette to emulsify and drizzle over the potato salad.

Heat a large frying pan over medium high heat.

Rub the lamb short loin with a little oil and place in the hot pan or on the hot plate. Cook for 4-5 minutes on one side then turn over and cook for a further 4-5 minutes. 120 degrees F (58 degrees C) is medium-rare for lamb. Remove from the pan to a plate, and allow to rest for 5 minutes. Make a gravy at this point if you wish

Slice the lamb and divide between 4 plates. Serve with the potato salad and a green salad.