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Ingredients

• 2.5 kg carcasses lamb, chopped small
• 100 ml olive oil
• 2 large onions, finely chopped
• 2 leeks, finely chopped
• 4 carrots, finely chopped
• 1 head garlic, peeled
• 1 tbsp thyme, leaves
• pinches cumin seeds
• pinches ground cinnamon
• 500 g ripe plum tomatoes
• 100 g tomato pure
• 300 ml water
• 500 ml veal, glace (this can be bought ready-made or can be made by simmering 1 litre of veal stock until it is reduced by half)
• 1.5 litres chicken stock

• 400 g breadcrumbs
• 150 g flat-leaf parsley, picked and washed
• 3 cloves garlic
• 60 ml olive oil
• 1 1/2 tbsp Dijon mustard
• pinches white pepper

• 1 best-end of lamb, (8 cutlets minimum)
• 2 tbsp vegetable oil
• knob of unsalted butter
• Dijon mustard, to taste
• 400 g spinach

• 600 g new potatoes
• 2 litres water, (or to cover)
• 1 tsp powdered chicken stock
• 40 g salt
• sprigs thyme
• large sprig mint
• 2 large bay leaves
• 2 heads garlic, cut in half
• 2 1/2 tbsp chopped mint
• 100 g unsalted butter
• 200 g frozen peas

Description

Michael Caines Serves A Wonderful Parsley And Breadcrumb-coated Lamb With A Rich Lamb Jus And Peas

UK TV