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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

• 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

UK TV