Pan-roasted canon of lamb with port and chocolate sauce, blue cheese leeks and pommes fondant

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the pommes fondant, melt the butter in a small, ovenproof frying pan, then add the potatoes, thyme and garlic and season with sea salt and white pepper. Fry the potatoes for 1-2 minutes on each side, basting with the butter as they cook.

3. Pour in the chicken stock until it reaches halfway up the side of the potatoes, then transfer the pan to the oven and bake for 10-15 minutes, or until the potatoes are tender.

4. For the lamb, season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the folds of the meat.

5. Heat the oil in an ovenproof frying pan over a medium heat and add the garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes (for medium), or until cooked to your liking.

6. Remove the lamb from the oven, place onto a warm plate and set aside to rest. Set the pan and its remaining contents aside.

7. Meanwhile, for the creamy leeks, heat the oil in a frying pan over a medium heat, add the onion, leek and garlic and fry for 2-3 minutes, or until softened.

8. Add the cream, blue cheese and white wine, bring the mixture to a simmer and cook until the cheese has melted and the sauce has thickened.

9. For the port and chocolate sauce, return the frying pan used to cook the lamb to the heat, then de-glaze the pan with the port, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the beef stock and bring the mixture to the boil, then continue to cook until the volume of the liquid has reduced by one-third. Stir in the butter and chocolate until melted.

10. To serve, carve the lamb into thick slices. Spoon some creamed leeks into the centre of each serving plate and top with the slices of lamb and pommes fondant. Drizzle the port and chocolate sauce around the edge of the plates.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 2