Assiette of lamb with ni oise garnish

Ingredients

  • 4 lamb rump steaks, each 175g, trimmed of fat and sinew
  • 1 lambs livers, trimmed
  • 6 lamb's kidneys, blanched
  • 1 tbsp flour
  • 4 potatoes
  • 150 g butter
  • 4 tbsp chicken stock
  • 2 green courgettes, diagonally sliced
  • 1 medium aubergine
  • 4 cloves garlic, blanched
  • 2 red peppers, roasted
  • 4 plum tomatoes
  • 10 black olives, finely sliced
For the sauce

  • 50 ml vegetable oil
  • 250 g lamb trimmings, fat removed
  • 3 banana shallots
  • 1 carrots, chopped
  • 1 heads garlic, halved
  • 2 sticks celery
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 5 peppercorns
  • 0.5 bottles white wine, medium dry
  • 1 litres lamb stock
  • 50 g butter

Description

Richard Phillips Restaurant Style Lamb Dish Takes Time And Effort, But Makes Divine Eating For A Special Dinner Party

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