| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Superchefs |
1 |
Servings |
INGREDIENTS
| 100 |
|
Lamb jus, 4fl oz |
|
|
Nutmeg |
| 600 |
g |
Lamb loin, 1 1/2lb |
| 100 |
g |
Sesame seeds, 4oz |
| 25 |
g |
Crushed black pepper |
|
|
3/4oz |
| 400 |
g |
Large potatoes, 14oz |
| 50 |
|
Double cream, 2fl oz |
| 50 |
g |
Butter, 2oz |
| 9 |
|
Baby carrot |
| 1 |
|
Egg |
| 100 |
g |
Breadcrumbs, 4oz |
| 25 |
g |
Flour, 3/4oz |
| 9 |
|
Baby turnips |
| 300 |
g |
Savoy cabbage, 11oz |
| 100 |
g |
Butter, 4oz |
| 25 |
g |
Caster sugar, 3/4oz |
INSTRUCTIONS
Roll the lamb in the sesame seeds and black pepper. Seal in a hot pan
and roast in a hot oven for 10 to 12 minutes. Boil the potatoes, drain
and mash them, then add the cream and butter. Dip the carrots in the
flour, then the egg wash and finally the bread crumbs. Deep fry until
tender, crisp and golden brown. Sweat the cabbage in the butter and
season with salt, pepper and nutmeg. Carmelise the turnips in the
butter and sugar. Put the mash into a buttered cutter and top with the
cabbage. Slice the lamb, place on the mash and cabbage. Garnish with
the carrots, turnips and lamb jus. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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