Ingredients
For the dragoncello sauce- 3 slices day-old ciabatta or Tuscan bread
- 200 g red wine vinegar
- 2 eggs
- 2 bunches tarragon, finely chopped
- 2 anchovy fillets, finely chopped
- 2 cloves garlic, finely chopped
- lemon, juice only
- extra virgin olive oil
- 2 Barnsley double loin lamb chops
- dashes of olive oil
- 200 g purple sprouting broccoli
- splashes lemon juice
Description
Aaron Craze Serves A Popular Chop Of Lamb, Taken From Across The Loin With A Traditional Tuscan Tarragon Sauce
UK TV
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