Poppy O’toole served up her Grandma Pat\u2019s rolled lamb breast with dauphinoise potatoes, spring greens and red wine sauce on Saturday Kitchen.<\/p>\n
The ingredients for the lamb are: 1.2kg boned and rolled lamb breast, 170g sage and onion stuffing mixture, 2 tbsp olive oil, for drizzling, salt and freshly ground black pepper.<\/p>\n
For the dauphinoise potatoes: 2.5kg Maris Piper potatoes, peeled and thinly sliced, 2 tbsp olive oil, 2 onions, thinly sliced, 1 litre\u20132 litres double cream, 4 garlic cloves, sliced, 3 thyme sprigs, 3 rosemary sprigs, 1 bay leaf, pinch white pepper, pinch ground nutmeg and pinch salt.<\/p>\n
For the spring greens: 2 tbsp olive oil, 200g cherry tomatoes, 2 garlic cloves, thinly sliced, 50g balsamic vinegar, 500g spring greens, chopped, salt and freshly ground black pepper.<\/p>\n
For the red wine sauce: 2 tbsp olive oil, 2 banana shallots, finely chopped, 2 garlic cloves, crushed, 2 thyme sprigs, 750ml red wine, 450ml beef stock, 1 tbsp caster sugar, 50g butter and 1 tbsp capers, chopped.<\/p>\n