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Spiced Lamb Loin, Cauliflower Cheese, Brussels Sprouts and Mint Sauce

Spiced Lamb Loin, Cauliflower Cheese, Brussels Sprouts and Mint Sauce

By M&S Food
Published on 30 January 2024
Chef April Jackson reinvents the classic combination of lamb with mint sauce this week on Cooking With The Stars, the TV cookery show brought to you by M&S Food. Sweet, spicy and packed with herbs, April’s homemade jerk seasoning is rubbed over lamb loin and served with creamy cauliflower cheese and roasted sprouts for a flavour-packed dish. Short of time? Use 2 tbsp ready-made M&S jerk paste to flavour the lamb loin instead of making your own and serve up with a side of M&S Gastropub four cheese cauliflower gratin.
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Time and servings

2 hrsTotal time
4Servings
30 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • ½ brown onion, chopped
  • 4 salad onions
  • 25g thyme sprigs, plus 3 tbsp chopped
  • 4 tbsp fresh ginger, peeled and chopped
  • 16 garlic cloves, peeled
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice, plus ¼ tsp
  • 1 tbsp ground white pepper
  • 2 tsp ground nutmeg
  • 2 tbsp dark brown sugar
  • 2 tbsp runny honey
  • 2 tbsp soy sauce
  • 1 tbsp all-purpose seasoning
  • 2 scotch bonnet chillies
  • 1 lime, juice only
  • 1 tbsp vegetable oil
  • 1 tbsp fine salt
  • 100g mint, leaves picked
  • 70g granulated sugar
  • 125ml white wine vinegar
  • 75g smoked lardons
  • 300g brussels sprouts, trimmed and halved
  • 50g unsalted butter, plus 2 tbsp
  • 2 eschalion shallots, sliced
  • 50g dried cranberries
  • 2 tbsp cider vinegar
  • 1 cauliflower, cut into florets
  • 4 tbsp white flour
  • 1 tsp dijon mustard
  • 400ml whole milk
  • 100g mature cheddar, grated
  • 60g panko breadcrumbs
  • ¼ tsp smoked paprika
  • 1 tbsp olive oil
  • 2 (230g) pack lamb loin fillets

Method

  • Step 1

    To make the jerk paste: put the brown onion, salad onions, 3 tbsp chopped thyme, 2 tbsp chopped ginger, 8 whole garlic cloves, ground cinnamon, 1 tbsp ground allspice, white pepper, ground nutmeg, dark brown sugar, runny honey, soy sauce, all-purpose seasoning, 1 whole scotch bonnet, lime juice, veg oil and 1 tsp salt into a food processor or blender and whizz until it forms a smooth paste.

  • Step 2

    For the mint sauce: put the mint leaves in a small bowl. Pour over enough boiling water from the kettle to cover and leave for 1 min. Drain and soak in ice water until cool. Drain again and pat dry on kitchen paper. Set aside to dry completely.

  • Step 3

    Put the granulated sugar, white wine vinegar, 125ml water and remaining 2 tsp salt in a small pan and bring to the boil for 1-2 mins until the sugar has dissolved.

  • Step 4

    Pour the mixture into a small bowl and chill until cold. Pour into a clean food processor or blender, add the dry mint and whizz until smooth. Pour into a serving bowl and set aside.

  • Step 5

    Now make the brussels sprouts: heat the oven to 190°C/ 170°C fan/ gas 5. Brown the lardons in a frying pan set over a medium heat until crisp and golden. Tip into a roasting tin with any cooking juices, add the sprouts and toss together then roast for 20-30 mins.

  • Step 6

    Meanwhile, chop 4 garlic cloves and add to the frying pan used for cooking the lardons with the sliced shallot and 2 tbsp butter. Return to a medium heat and gently fry for 2 mins until they begin to brown. Add the cranberries and cider vinegar then simmer for 1 min, set aside until the sprouts are ready then add to the roasting tin and toss well. Cover with foil to keep warm while the lamb is cooking.

  • Step 7

    For the cauliflower cheese: increase the oven heat to 200°C/ 180°C fan/ gas 6. Bring a medium saucepan of water to boil, add the cauliflower and cook for about 5 mins until tender. Drain well, then tip into a medium baking dish.

  • Step 8

    Melt the remaining 50g butter in a medium saucepan over a low heat. Whisk in the flour and mustard and cook for 2 mins. Slowly pour in the milk and whisk until smooth. Increase the heat slightly and whisk until thick and bubbling. Remove from the heat and stir in half the cheese.

  • Step 9

    Pour the sauce over the cauliflower in the baking dish and sprinkle with the remaining 100g cheese, breadcrumbs and smoked paprika. Bake for 20 mins until golden, cover and keep warm while the lamb is cooking.

  • Step 10

    For the spiced lamb loin: increase the oven heat to 210°C/190°C fan/ gas 6 ½. Heat 1 tbsp olive oil in a large frying pan, sear the meat until golden brown on both sides then transfer to a small baking tin. Rub with 2 tbsp jerk paste.

  • Step 11

    Crush the remaining 4 garlic cloves and add these to the large frying pan along with the remaining 25g thyme sprigs, 1 remaining chopped scotch bonnet, remaining 2 tbsp chopped ginger, remaining ¼ tsp ground allspice, pinch fine salt and freshly ground black pepper then sauté over a medium heat for 5 mins or until fragrant then pour over the lamb.

  • Step 12

    Roast the lamb for 6 mins, remove from the oven then cover in foil and rest for 5 mins.

  • Step 13

    Slice the lamb and serve with any cooking juices, cauliflower cheese, sprouts and mint sauce.