Loin of lamb topped with a spinach & mint mousse and a puff pastry lattice

The Recipes / Meat

The Gibbon Bridge, Hotel Lancashire

1 full loin of lamb
1 chicken breast
150g spinach (chopped)
Handful of mint leaves
2 eggs
275ml double cream
Pig caul fat
300g puff pastry

275ml port or red wine
Good homemade beef stock
2tbs redcurrant jelly
½tsp chopped thyme


Serves 4

First make the mousse by blitzing the chicken in the blender; wait for it to form a ball, then add a pinch of salt, the spinach and mint and blitz again. Add one of the eggs and the double cream and blend again, but do not over-blend as it will split the cream. Refrigerate until required.

Remove any fat or sinew from the loin of lamb. Spread the mousse over one side so it matches the size of the eye of the meat. Wrap in the caul fat and then in cling film. Tie each end to make a flat cylinder. Cook in the water bath for 1 hour at 64˚C.

Meanwhile roll out and wash the puff pastry with the remaining egg. Cut with a lattice cutter.

After an hour remove the meat from the water bath and take off the cling film. Wrap the pastry around the meat and mousse and cook immediately in the oven at 225˚C for 5–7 minutes or until the pastry is a golden brown.

To make the jus reduce the port or red wine by a third and add the beef stock, redcurrant jelly and thyme. Simmer until the sauce coats the back of a spoon.

To serve cut the loin in half, pour sauce around it, and accompany with your choice of vegetables.