'All about the lamb' – roast loin of lamb with baby courgettes and basil purée


Adam Handling's incredible lamb dish is a true labour of love – he roasts lamb loin in chicken mousseline, and serves with baby courgettes and basil for a showstopping lunch or dinner.


For the lamb sauce

For the basil purée

For the chicken and basil mousseline

For the lamb saddle

  • 1 long saddle salt-aged lamb, bark removed and loin removed from the backbone

For the courgette flowers

For the garnish

  • 8 baby courgette, trimmed and sliced lengthways
  • 2 tbsp monk’s beard
  • handful fresh chervil