Ingredients

Ingredients For the marinade

• 1 litre/1 pint 15fl oz water

• 50g/2oz salt

• 50g/2oz sugar

• ½ tbsp black treacle

• ½ tsp ground allspice berries

• 5 juniper berries

• ½ tsp black peppercorns

• 2 sage leaves

• 2 bay leaves

• 1 garlic head, halved

• 2 shallots, peeled and sliced

• 1 sprig of thyme

For the lamb

• 4 lamb fillets

• 2 tbsp vegetable oil

For the carrots

• 4 carrots, cut into 1cm/½in cubes

• 150ml/5fl oz double cream

• 1 tsp caraway seeds

• salt and freshly ground black pepper

• 1 tsp unsalted butter

• ½ lemon, juice only

• sprig of chervil

For the sauce

• 250ml/9fl oz chicken stock

• 125ml/4½fl oz balsamic vinegar

Description

Recipe Uses 1 Litre/1 Pint 15fl Oz Water, 50g/2oz Salt, 50g/2oz Sugar, ½ Tbsp Black Treacle, ½ Tsp Ground Allspice Berries, 5 Juniper Berries, ½...

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