James Sommerin’s eponymous restaurant in Penarth, Wales, brings you a Welsh Lamb dish to try at home. Alternatively, it serves a variation of this tasty dish on their a la carte menu. Download the Luxury Restaurant Guide free app and follow steps to the UK’s largest fine dining club to enjoy 20% off food when dining.

Recipe for Vinegar Base


  • 400g shallots, roughly chopped
  • 10g peppercorns
  • 500g white wine vinegar
  • 2 bunches tarragon, roughly chopped


  •  Place all ingredients in a pan and bring to the boil.
  • Take off the heat and allow to cool.
  • Transfer to vac pac bags and seal.
  • Place in a fridge to infuse for 24 hours before using.

Recipe for Tarragon Mayonnaise


  •  60g egg yolk
  • 120g eggs – whole
  • 5g salt
  • 20g English mustard
  • 100g vinegar base (see recipe above)
  • 6g gelatine (gold leaf)
  • 300g vegetable oil
  • 50g olive oil
  • 25g tarragon


  • Heat the tarragon base and add the gelatine and set aside.
  • In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
  • Gradually add the base/gelatine mixture while hot.
  • Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.

Recipe for Turnip Purée


  • 1kg turnips (peeled)
  • 500g milk
  • 100g cream
  • 100g butter


  • Thinly slice the turnips in a pan. Add the milk, cream and butter.
  • Bring to the boil and cook until soft.
  • Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.

NB: Cook for longer in the Thermomix to get a smoother consistency.

 Recipe for Broad Beans


  • 120g fresh broad beans, outer skins removed
  • 20g butter
  • 1tspn chopped thyme
  • 10ml water
  • 1 clove garlic, chopped


  • Emulsify the butter and water together.
  • Add the thyme and garlic.
  • Warm the broad beans through at the last minute.

Recipe for Cumin Sauce


  • 200g lamb trimmings
  • 1tspn cumin seeds
  • 2tsp cumin seeds
  • 1 tsp smoked paprika
  • 2 sprigs tarragon
  • 1 onion, sliced
  • 1 stick celery, sliced
  • 200ml Madeira
  • 1litre lamb stock (see recipe)
  • ½ litre chicken stock
  • 100ml lamb fat


  • In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
  • Add the celery, paprika and tarragon.
  • Deglaze with Madeira.
  • Reduce to ¾.
  • Add the stocks and reduce to required consistency.
  • Pass through a fine sieve.


  • 400g lamb loin
  • 4 x 50g lamb breasts
  • Sprig rosemary
  • 200g rendered lamb fat


  • Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
  • Cook at 80°c for 12 hours on steam setting.
  • Remove once cooked and press under a weight then cool.

Other ingredients 

  • 20g lamb fat
  • Salt
  • Olive oil
  • Turnip
  • Nasturtium leaves


  • Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
  • Place the turnip purée on a plate and build the meat and broad beans on top.
  • Thinly slice some raw turnip and season with salt and a little olive oil.
  • Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.


Restaurant James Sommerin, The Esplanade, Penarth, Wales CF64 3AU




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