Black Pudding Stuffed Lamb With Minted Broad Beans

Method for lamb

1. Preheat the oven to 200°C/Gas 6.
2. Place the lamb onto a board, skin side down.
3. Place the black pudding alongside of the lamb fillet, then wrap the skin over the top, to form a roll.
4. Tie at intervals with string to hold together.
5. Heat a frying pan until hot, add half the olive oil and the lamb.
6. Fry on each side for 1 minute until browned all over.
7. Place skin side up in the oven for 18-20 minutes.
8. Remove and rest for at least 5 minutes.
9. Heat a frying pan until hot, add the remaining oil and the baby black pudding and fry for 2-3 minutes until browned and cooked through.
10. Remove from the pan and cool slightly.

Method for beans

1. Heat a small pan until hot, add the butter and beans and cook for 2 minutes.
2. Add the cream and mint and bring to a simmer for 2 minutes.
3. Season with salt and black pepper and mash lightly with a fork.

Method for sauce

1. Place the red wine into a saucepan and bring to the boil.
2. Simmer until reduced by half.
3. Add the stock and repeat, reducing by half.
4. Add the butter and season with salt and black pepper.

To serve

1. Slice the lamb into thick slices.
2. Pile the broad beans into the centre of the plate.
3. Place 3 slices of lamb on top.
4. Crumble the baby black pudding around the edges.
5. Spoon the red wine sauce over the lamb and black pudding.