Peter Gunn’s roast lamb loin and lovage potatoes recipe | Food

Peter Gunn, the chef and owner of Melbourne’s Ides restaurant, gives the Sunday lunch classic a twist by adding cacao nibs to the lamb and lovage to the roast potatoes.

Roast lamb loin and lovage potatoes

2 backstrap lamb loins (350g) (ask butcher to keep the fat on)
sea salt
black pepper
10g cacao nibs
10ml oil

200g small chat potatoes
1L water
50g sea salt
200g clarified butter
80g lovage, with 10 large lovage leaves to serve
50ml oil

Preheat the oven to 180C (fan-forced)

Remove most of the fat from the loins, leaving one small layer of fat. Season with salt and pepper and sear on all sides until golden.

Roast in oven at 180c for two minutes and allow to rest for 10 minutes.

Wash potatoes and halve any large ones, bring to boil in water and 50g salt. Cook until tender.

Make lovage butter by heating the clarified butter and roughly chopping the lovage then combining and allowing to sit until cool

Heat oil to 150c and fry the lovage leaves until crisp. Drain on paper towel

To serve, heat lovage butter and spoon a tablespoon over lamb loin. Sprinkle with cacao nibs and sea salt.

Toss potatoes in remaining lovage butter and arrange neatly on plate. Top with crisp lovage leaves


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