Crusted Lamb Loin, Cauliflower and Duchess Potatoes

Crusted Lamb Loin, Cauliflower and Duchess Potatoes

Lamb, cauliflower, duchess potatoes

Now I’m all for trends and keeping up with fashion in the gourmet world. There are days though, when you discover a classic and realise that what you were served for school dinners, was not how they should have been. These duchess potatoes especially. They are my new go to spud recipe. Absolutely amazing, light, fluffy, buttery and crispy outsides what’s not to like. They are also so simple to make and can be prepared well ahead of time. They need to be quite dry, so they only have three ingredients. Potatoes, butter and egg yolk.

I’m still loving cauliflower at the moment. I pan fried some large florets and used the trimmings for a curried puree. I’ve finally added some pan fried capers and raisins. I’m not quite sure what it is, but both of these ingredients are totally transformed when lightly fried. They lose some of their acidity, which is what can put people off capers.


  • 4 Lamb Loin
  • 75g Breadcrumbs
  • 50g total, Mint, Parsley, Tarragon Herbs
  • 1 Clove Garlic
  • 2 Tbsp Oil
  • Duchess Potatoes

  • 4 medium Baking Potatoes
  • 50g Butter
  • 2 Egg Yolk
  • Cauliflower

  • 1, cut into large florets and small pieces Cauliflower
  • 500ml Milk
  • 50g Butter
  • Fresh Grating Nutmeg
  • 50g Capers
  • 50g Large Raisins


  1. Prepare the potatoes by boiling them in their skins for 30mins. Remove the skins and pass through a ricer. Add the butter and egg yolks. Put in a piping bag and pipe onto greaseproof paper. Set aside until ready to cook. When ready cook at 200°c Fan for 15mins.
  2. Cook all of the cauliflower trimmings in the butter over a high heat for a few minutes. Add the milk and simmer for 8 minutes. Season and puree with a stick blender. Add some fresh nutmeg. If it is a little wet, leave on the heat to dry out.
  3. Put the breadcrumbs, herbs, garlic and oil in a food processor and turn into a green crumb. Place in a dry frying pan and heat until crispy.
  4. Pan fry the capers and raisins in a little oil for a minute or two and set aside.
  5. Cook the large florets in some butter for 4 minutes a side. I added a little cumin and turmeric for flavour too.
  6. In the same pan, season the lamb loins and cook for 30secs a side. Cooking for 6 minutes total, flipping every 30s. Let rest for 6 minutes. Brush with some mustard and coat with the crumb.


  1. I’ve crusted heaps of lamb racks but never a loin. I can’t wait to sink my teeth into this.

  2. You are teaching an old cook new tricks. I made a purée for my duck breast with sweet potatoes and celeriac root. These purées take the place of a sauce and are quite delicious. Duchess potatoes are a special treat in Germany and I love them. Thanks for all your innovative recipes.

  3. Oops , I’m using my phone to post , talking about small print. I made a purée of sweet potatoes and celeriac root for a duck breast I prepared a couple of weeks ago. It takes the place of a sauce and is quite delicious. Duchess potatoes are a special treat in Germany and I love them. Thank you for all your innovative recipes.

  4. Dave, I made your cauliflower purée and bread coating last night with a rack of lamb my husband grilled. It was delicious, especially the purée . I baked the cauliflower florets with some sweet potatoes , onions and parsnip. The bread crumb coating was excellent, I used fresh mint from my garden. Thank you!

    • Dave Crichton

      That’s good to hear, Gerlinde. Wait until you see the cauliflower dish I had last night! Malted cauliflower purée, homemade raisins, cauliflower crisps…….

  5. Wow! You have me licking my chops, this dish looks fantastic!

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