A Celebration Of Kentish Lamb

Ingredients

Ingredients For the individual shepherd's pies
  • 500ml/17½fl oz chicken stock

  • 200g/7oz braising lamb

  • 450g/1lb potatoes, peeled

  • 2 tbsp double cream

  • 25g/1oz butter, melted

  • 1 free-range egg yolk

For the rosemary jus
  • 1 litre/2 pints lamb stock

  • 250ml/9fl oz red wine, preferably cabernet sauvignon

  • 2 sprigs fresh rosemary

For the loin of lamb and courgettes 'provençale'
  • 1 loin of lamb, bone removed

  • Salt and freshly ground black pepper

  • 3 tbsp olive oil

  • 1 shallot, peeled, finely chopped

  • 1 garlic clove, peeled, finely chopped

  • 4 Italian plum tomatoes, blanched and peeled

  • 2 courgettes, finely chopped

For the rump of lamb with flageolet beans
  • 500ml/17½fl oz chicken stock

  • 200g/7oz dried flageolet beans, soaked in a bowl of cold water overnight

  • 200g/7oz rump of lamb, trimmed, skin removed

  • Salt and freshly ground black pepper

  • 25ml/1fl oz olive oil

  • 25g/1oz butter

For the lambs' kidneys and fillet with spinach
  • 1 fillet of lamb, trimmed

  • 2 lambs' kidneys, sliced in half lengthways, outer membranes removed

  • Salt and freshly ground black pepper

  • 25ml/1fl oz olive oil

  • 200g/7oz spinach, washed, stalks removed

  • 25g/1oz butter

Description

There Are Four Individual Dishes In This Collection Of Lamb Recipes, Of Which You Can Pick And Choose As Many Or As Few As You Like, To Create Your...

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