Lamb loin with a green peppercorn sauce

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Serves 4

 1.    Lay the parma ham slices side by side to make a rectangle big enough to fit the loin, then place the loin onto the ham. Make a paste of mustard and anchovy, then smear this in a line next to the loin. Season with pepper and roll up to make a parcel. Set aside in fridge for at least an hour.
2.    Heat oven to 90c. Unwrap lamb, place on baking tray and put in the oven. Cook until the middle reaches 60c, about 45 mins.
3.    Meanwhile, chop the onion and caramelise in a tablespoon of oil. Add the port and reduce until sticky, then add the reduced stock. Sieve to remove the onion. Now add the green peppercorns and cream to the port and stock reduction. Heat through and crush some of the peppercorns with the back of a spoon. Set aside until needed.
4.    Put the peas in a pan with a knob of butter and heat through so they are all defrosted. Season and add the chopped mint. Crush half of the peas with a potato masher, you should then have enough puree to mix with the other peas to hold their shape.
5.    Once the lamb is cooked, slice in half to show its magnificent pink colour. Create a circle of peas to place the lamb on and then reheat the sauce and drizzle it around. Serve with some sort of crispy potatoes

These wines have been specially chosen from our selection to compliment this recipe:

Shiraz Valley Floor, Langmeil - A quintessential expression of Barossa Shiraz, with aromas of plum and mulberry offset by milk chocolate, cinnamon and pepper. Spice and a fresh fruit character that deftly belies the wine’s concentration lift the rich, voluptuous texture of the palate bringing you joy upon joy...oh boy!

Domaine Chante Cigale Chateauneuf-du-pape Rouge
Lots of warm red fruit and damson aromas, with cinnamon, spices and jam but also concentration on the palate. Try with traditional lamb or lentil and vegetable moussaka, and any rich hot-pot that heavily features 'herbes de Provence' or similar aromatic herbs.

Garnacha La Mancha, Finca Antigua - High aromatic intensity with initial hints of mineral, violets and ripe red berries. Notes of Indian ink and subtle nuances of new oak, tobacco and breadcrumbs. In the mouth, a silky attack, fresh with a velvety, full mouth feel.

Nieto Reserve Malbec
A full ahead wine with great concentration of blackcurrants, plums and figs jam, yet, countered by supple tannins, with a spicy, vanilla and mocha backbone that leads to a surefire super finish.



·    Lamb Loin - 1 from a six bone rack of lamb
·    Parma ham - 5 slices.
·    Anchovy - 1
·    Dijon Mustard - 1 Tsp
·    Petit Pois - 300g
·    Fresh Mint - 1 Tbsp
·    Beef/Lamb stock - 500ml reduced to 50 ml.
·    Green Peppercorns - 2 Tsp.
·    Cream - 200ml
·    Port - 100ml
·    Onion - 1 small