Tender British lamb is the star of this dish made by Tony Singh on Cooking with the Stars. Serve with cheesy leek Welsh cakes and lots of buttery root veg for a great alternative to a roast, any day of the week.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
1HR 5MIN
Total time
Ingredients
Servings
4
For the Welsh cakes
100 g
M&S Remarksable Value unsalted British butter, chilled, cubed
plus 2 tbsp for frying
110 g
baby leeks, trimmed, finely sliced
200 g
self-raising flour
plus extra for dusting
1
M&S free-range mixed size egg
100 g
M&S Cornish Cove cheddar cheese, grated
300 ml
M&S Remarksable Value whole milk
1 tbsp
rapeseed oil
For the veg
4
M&S Remarksable Value carrots, peeled, roughly chopped
1/2
small M&S Remarksable Value swede, peeled, roughly chopped
50 g
M&S Remarksable Value unsalted British butter
For the lamb
200 ml
M&S Classics Malbec
1 pouch
(500 ml)
(500 ml)
lamb stock
1 tbsp
M&S redcurrant jelly
1 tbsp
M&S Remarksable Value unsalted British butter
1 tbsp
olive oil
2
M&S British lamb loin fillets
3 cloves
M&S Remarksable Value garlic, peeled, crushed
3 sprigs
thyme
2 sprigs
rosemary
50 g
M&S Remarksable Value unsalted British butter
