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Garlic and Pine Nut Crusted best end of Lamb with Thyme Gnocchi

This colourful and light spring lamb and gnocchi recipe is given a strongly seasonal taste by the addition of the wild garlic and pine nut crust.

You will need:

For the lamb

Lamb Brand Pine Nuts 60g

Salted butter 50g

Bread Slices 4

Garlic Cloves 4

Racks of Lamb 2

Dijon Mustard 2 tbsp

Garlic cloves 2

Parsley 1 tbsp, chopped

Bunch Spinach


For the gnocchi

Lamb Brand Plain Flour 80g

Boiled Potatoes 200g

Thyme 1 tbsp, chopped

Egg ½, beaten

Knob Salted Butter

All you have to do is:

1. To make the gnocchi, mix well all the ingredients together until a dough consistence season and roll in a long sausage on dusted flour.

2. You may add more flour the potato mix if it’s too soft to roll.

3. Cut the potatoes in small gnocchi and shallow fry just before serving.

4. For the lamb, remove the bones off the lamb and on a preheated griddle pan grill the lamb from all sides until well-sealed and remove from heat.

5. Roast the garlic and pine nuts in the oven with a little olive oil and blend together with the bread, parsley, salt pepper and melted butter.

6. Brush the lamb with mustard and cover with the bread.

7. Finish in oven at 165`c with grill.

8. Toss the spinach leaves in some butter and garlic and serve as a bed for the lamb