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Delicous lamb loins with vanilla-potato-puree and tomato confit.


  • Author: Luisa Lehmann (Dr. Oetker)
  • Total Time: 130 min.



4 lamb loins (800 g, boneless)
2 tbsp olive oil
10 g butter, unsalted
1 bunch rosemary
2 cloves garlic, peeled
Salt and pepper


600 g cherry tomatoes
3 cloves garlic, peeled
2 Taylor & Colledge Vanilla Pods
100 ml olive oil
1 bunch thyme
1 tbsp powdered sugar
Sea salt


800 g potatoes
125 ml milk
30 g butter, unsalted
1 Taylor & Colledge Vanilla Pod
Salt and pepper


Step 1: Let’s make our delicious lamb loins with vanilla-potato-puree and tomato confit. Preheat oven to 130°C/ 110°C fan/ gas mark 1.

Step 2: Place the tomatoes, thyme and garlic in a baking tray. Drizzle with olive oil. Scrape out the vanilla pod, add the pulp and the pod to the tray. Toss to combine, then sprinkle with icing sugar and salt. Bake for 90 minutes.

Step 3: Place potatoes in a large pot, cover with water and bring to a boil. Cook for 20 minutes, or until tender. Drain and leave to cool slightly, then peel. Place back in the pot.

Step 4: Scrape out the vanilla pods. Combine milk, butter and vanilla in a saucepan; bring to a simmer. Remove from heat and remove the vanilla pod.

Step 5: Pour the milk-mixture over the potatoes and mash with a potato masher or handheld blender until creamy. Season with salt and pepper and keep warm.

Step 6: Add 2 tbsp olive oil and butter to a pan and heat to medium. Add the garlic and rosemary. Season the lamb with salt and pepper and fry 3-4 minutes each side. Leave to rest for a further 5 minutes, then slice and serve with the mashed potatoes and tomatoes. Enjoy our lamb loins with vanilla-potato-puree and tomato confit.

  • Prep Time: 35 min.
  • Resting Time: 5 min.
  • Cook Time: 90 min.