Roast Lamb with wilted spinach, orzo and sautéed potato salad…

Ingredients for 4 servings

• Rump of lamb 4 pieces of  150g

• Spinach 300g

• Orzo pasta 500g

• Potatoes 450g

• Broad beans 200g

• Garlic 1 clove

• Double cream 100ml

• Raspberry vinegar 1 tsp

• Olive oil 1 tbsp

• Unsalted butter 50g

• Shiso green 1 punnet

• Table salt

• White ground pepper

• Fried leeks to garnish



• Cook the Orzo pasta in 1 litre of boiling, salty water for 3 minutes, then strain and refresh with icy water and reserve. Cook the Broad beans the same way and reserve.

• Peel and dice the potatoes into cubes of 1cm and chop the clove of garlic finely.

• Season the rump of lamb well and sear in a hot pan with a little bit of butter and a drizzle of olive oil.

• Remove the meat from the pan and place it in a roasting tray to cook in a hot oven for 15 minutes at 220C. While the rump is cooking, wash, cook and season the spinach leaves in the same pan then add a drizzle of olive oil.

• Once cooked, remove the spinach and add a bit more oil into the pan, shallow fry gently the potatoes for 5 to 7 minutes. Then remove the potatoes, discard the excess of oil from the pan and pour the double cream to reduce by half.

• Remove the meat from the oven on leave to rest for 5 minutes. While the meat is resting, reheat the Orzo pasta, the broad beans and the potatoes altogether in a saucepan and mix in the chopped garlic and season to taste.

• Slice the meat and arrange the plate as shown on the picture, pour the reduced cream around and add a drizzle of raspberry vinegar. Garnish with fried leeks and Shiso green or salad leaves and serve immediately.

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