Lamb in Herb Crust with Pastis Sauce, Served with Coated Duchess Potatoes and Vegetables

5 from 3 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 172 kcal



  • 8 Brick dough
  • 1 kg Floury potatoes
  • 50 g Butter
  • 2 Egg yolk
  • 1 pinch Nutmeg
  • 1 pinch Salt
  • 1 pinch Pepper


  • 15 g Sage leaves
  • 1 bunch Parsley
  • 10 Chive stalks
  • 3 Garlic cloves
  • 2 Shallots
  • 100 g White bread
  • 4 Egg Whites


  • 1 kg Saddle of lamb
  • 1 pinch Coarse sea salt
  • 1 pinch Pepper
  • 2 tbsp Flour
  • 2 tbsp Oil
  • 1 tbsp Butter


  • 75 g Butter
  • 350 ml Venison broth
  • 1 tbsp Honey
  • 3 tbsp Pernod
  • 1 tbsp Food starch


  • 500 g Turnip white
  • 2 tbsp Butter
  • 2 tbsp Sugar



  • Peel the potatoes and cook them in boiling water for 30 minutes until they are soft. Then puree through the potato press and season with the butter and spices. When the potato mixture has cooled down a bit, stir in the egg yolks. Brush the brick dough sheets with a little melted butter. Place a portion of the puree in the middle of the dough plate and tie the dough into a packet with a cord. Bake the potato packets on a baking tray lined with baking paper for 10-15 minutes in a preheated oven at 180 ° C until crispy. Finally remove the cord and replace it with chives.


  • For the crust, wash the sage, chives and parsley and let them dry well (otherwise the crust won't stick). Finely chop the herbs using a blender. Add the peeled and roughly chopped shallots and the peeled garlic. Cut the crust from the bread, dice the slices and also put them in the blender. Finally, briefly mix the egg white.


  • Season or rub the meat well with salt and pepper. Then dust with flour on all sides. Spread the herb mixture well over the meat so that the entire saddle of lamb is coated. Put the meat in a baking dish in the refrigerator for at least an hour to allow the sage crust to set. Preheat the oven to 180 ° C fan oven. Heat the oil in a non-stick pan and fry the saddle of lamb well on all sides, taking care that the crust sticks. Meanwhile, grease a baking dish with a little butter. Place the seared meat in the baking dish, cover with aluminum foil and cook in the oven for 30 minutes. Then remove the aluminum foil and cook for another five to ten minutes.


  • For the sauce, drain the oil from the lamb pan. Melt the butter, pour in the stock and let it reduce a little. Season to taste with honey and Ricard. Lightly thicken the sauce with the starch.


  • Peel the turnips and cut them into cubes. Fry in a pan, deglaze with a little water and cook until cooked. Let the water evaporate, add butter to the turnips, dust with 2 tablespoons of sugar and let caramelize.
  • Cut the saddle of lamb into individual ribs, arrange two to three ribs on each plate and pour a little sauce over them. Serve with the side dishes.


Serving: 100gCalories: 172kcalCarbohydrates: 10.8gProtein: 6.5gFat: 10.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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