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Ingredients

• 2 tbsp olive oil
• 1 sprig thyme, chopped
• 1 sprig rosemary, chopped
• 1 tsp caster sugar, optional
• 4 lamb fillets, from the loin, each weighing 250g
• 1 tsp salt and black pepper, or to taste
• 2 heads chicory, one green and one pink, if possible

• 200 g red camargue rice
• 300 ml chicken stock
• 2 tbsp olive oil
• 2 red onions
• 1 clove garlic, chopped
• 2 Comice pears, peeled and chopped
• 0.5 lemons, juice
• 1 cucumber, peeled, deseeded and diced
• 2 tsp soy sauce
• 1 tsp salt and black pepper, or to taste

• 2 tsp caster sugar
• 2 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 0.5 limes
• 3 tbsp olive oil
• 1 tbsp snipped chives

Description

For A Splendid Meal Try Andrew Nutter's Creative Lamb Recipe, A Tasty Combination Of Flavours And Textures

UK TV