| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 100 |
ml |
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 |
ml |
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
LAMB
MASHED POTATO
DEEP-FRIED CARROTS
GARNISH
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.
A Message from our Provider:
“No God, no peace. Know God, know peace.”