Recipes

Saddle of Herdwick lamb with herb crust and beautifully glazed fondant Ratte potatoes

A proper centrepiece dish, this saddle of Herdwick lamb is topped with a vibrant herb crust and served with beautifully glazed fondant Ratte potatoes.

It’s rich, decadent, and is set to impress. The herb crust is a great low-waste way to use up soft herbs, while the potatoes bring a buttery richness which makes the whole plate feel special.

Serves

Ingredients

For the lamb

1 deboned saddle of Herdwick lamb
Salt, to season
2 garlic cloves, lightly crushed
2 sprigs rosemary
2 sprigs thyme

For the herb crust

100g mixed soft herbs, such as parsley, coriander, mint, or oregano (any herbs will work)
150g panko breadcrumbs
150–200g unsalted butter
1 tsp sea salt

For the beautifully glazed fondant Ratte potatoes

800g Ratte potatoes
120–150g unsalted butter, sliced
2 garlic cloves, halved
3–4 sprigs fresh thyme
1 small sprig rosemary
Flakey sea salt
Freshly ground black pepper, optional

Ingredient swap:
If Ratte or Fingerling potatoes are difficult to find, use Charlotte, Anya, or another waxy potato. Avoid floury varieties, as they will break down during cooking.

Method

Make the herb crust

Pick and wash the herbs, then dry thoroughly.

Add half the breadcrumbs and all the herbs to a blender and pulse until roughly combined. Add the remaining breadcrumbs and pulse again.

Melt the butter in a wide frying pan over a medium heat. Add the herb and breadcrumb mixture, season with salt and cook gently for 5–8 minutes, stirring regularly, until lightly toasted and aromatic.

Spread the mixture between two sheets of greaseproof paper to a thickness of around 3–4mm. Chill until firm. This can be kept in the freezer and cut to size to use.
Prepare the lamb

Score the lamb fat lightly with a sharp knife and season well with salt.

Place in a frying pan over a medium heat to render the fat slowly. Once golden, add the garlic, rosemary and thyme and continue colouring the lamb all over.

Transfer to the oven at 200°C / 180°C fan / gas mark 6 for 8 minutes.
Crust and finish

Cut the chilled herb crust to fit the lamb and place it on top.

Return to the oven for 1–2 minutes, then finish under a hot grill until lightly golden.

Rest the lamb for at least 10 minutes before carving.
Cook the fondant Ratte potatoes

Wash the potatoes and cut them lengthways, trimming just enough from each side to create flat surfaces. The aim is to create as much surface area as possible for caramelisation.

Choose a wide, heavy-based frying pan and lay the sliced butter across the base in an even layer.

Place the potatoes cut side down in the pan, packing them in as tightly as possible. Season generously with sea salt, then add the garlic, thyme and rosemary, tucking them between the potatoes.

Place the pan over a medium heat. As the butter melts, it will begin to separate and caramelise, while the fat slowly confits the potatoes.

Cook gently for 30–40 minutes, checking every 5–10 minutes to make sure the butter is colouring nicely without catching. You are looking for a deep golden glaze underneath and a soft, tender centre.

Carefully lift the potatoes from the pan and spoon over a little of the herb-infused butter before serving.
Serve

Carve the lamb into even slices and serve with the fondant potatoes.