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Acclaimed chef-patron of Bury St Edmunds restaurant Maison Bleue, Pascal Canevet shares a simple recipe for springtime

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Making the most of weekends, especially during this difficult time, is something we can all enjoy. With the garden bursting into bloom look for ways to brighten the table, with branches and flowers from the border. Bringing the outside in is a wonderful way to share the vibrancy of spring.

Feasting, of course, is a priority for me and spring lamb is my choice to mark the occasion. Lamb has such a delicate, succulent taste; and it becomes meltingly tender when roasted to a deep rosy pink, medium rare. The joy of this recipe is that it may be prepared in advance and portions may be easily adjusted.

We hope you all enjoy a good weekend. Away from our family we will be sharing good wishes via Facetime, who knows we may even share a recipe or two!

Spring lamb noisettes, heritage carrot and sweet potato (33537827)
Spring lamb noisettes, heritage carrot and sweet potato (33537827)


Serves 4


4 150g noisettes of spring lamb

4 baby Heritage carrots

100g goose fat

15g of freshly-chopped rosemary

2 garlic cloves

2 rounds medium-sliced white bread

50g salted melted butter

20g unsalted butter

10g freshly-chopped parsley

2 large sweet potatoes

20ml whipping cream

10ml olive oil

150ml lamb stock

2g crunched black peppercorns

Salt and black pepper to taste


Pre-heat the oven to 120C. Melt the goose fat in an oven-safe pan over a medium heat. Slice the carrots lengthwise and add to the pan with the rosemary and one garlic clove. Transfer to the oven. Roast the carrots for two hours, basting regularly. Once cooked, leave to rest in a warm place.

Tear the bread into small pieces, process in a food processor with one garlic clove, 5g of rosemary, the parsley and melted butter. Pulse until coarse crumbs form. Spread the fresh crumbs in an even layer on a large baking sheet. Bake in a 120oC oven, stirring occasionally until browned and dry. Transfer to a bowl, season to taste and set aside.

Peel and cut the sweet potatoes into 2-inch chunks. Cook in boiling water until the potatoes are tender. Drain, then purée in a food processor with the cream and olive oil until smooth. Season to taste.

Pre-heat the oven to 90C. Add 20g of unsalted butter to a frying pan and allow to get hot. Season the noisettes and place in the pan. Sear the lamb until golden brown. Once nicely coloured, remove from the pan and place the noisettes in the oven and cook for up to 15 minutes. Ensure the meat stays nice and blush pink.

For the jus:

Deglaze the frying pan with the lamb stock, 5g of freshly-chopped rosemary and 2g of crunched black peppercorn. Heat through and reduce by half. Add a teaspoon of butter and stir. Pass through a sieve and reserve.

To serve:

Spoon 1 tablespoon of the sweet potato purée down the center of four serving plates. Cut each noisette of lamb in half and place both pieces on the side of the purée. Garnish each plate evenly with the goose fat roasted carrots and spoon two tablespoons of rosemary crumbs on top. Finish each plate with 3 tablespoons of jus.


Spring lamb should look firm, a slightly pink colour with a velvety texture.


Spring lamb demands a wine that does not overpower its delicate flavour. Look for fine red wines such as a top-quality Bordeaux, Burgundy or Rioja for a lovely light burst of red berry fruit balanced by an earthy note.

You can read more about Chef Pascal, Maison Bleue events and recipes at maisonbleueblog.co.uk

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu.

Find it in Churchgate Street, Bury St Edmunds.

See maisonbleue.co.uk/01284 760623.