Ingredients
- 2 lamb rumps, (about 285g each), skin removed
- 8 cloves garlic, unpeeled
- 4 sprigs thyme
- 60 ml light olive oil
- 100 ml brown beef stock
- handfuls parsley
- 1 tbsp butter
- 100 g carrots, sliced
- 100 g green beans, topped and tailed
- 100 g asparagus, tips
- 100 g cauliflower, divided into small florets
- 100 g broccoli, divided into small florets
- 2-4 tbsp butter
Description
Paul Rankin’s Perfectly Cooked Lamb And Young Vegetables Are Perfect Partners For A Spring Dinner Party
UK TV
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