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Ingredients

• 1 boneless lamb chump
• 1 pinches black pepper
• 1 dashes of olive oil

• 1 cubes butter
• 1 shallots, chopped
• 50 g French beans, blanched and refreshed

• 100 g dried tinned butter beans, soaked overnight
• 1 tbsp white wine vinegar
• 2 cubes unsalted butter
• 1 pinches black pepper

• 5 clove garlic
• 1 dashes of olive oil
• 125 g plain flour, plus extra for dusting
• 1 eggs
• 0.5 tsp baking powder
• 0.5 tsp bicarbonate of soda
• 1 pinches salt

• 100 ml red wine
• 200 ml lamb stock
• 2 sprigs rosemary
• 1 cubes butter

Description

James Tanner Offers An Intriguing Combination Of Flavours And Textures In His Carefully Assembled And Sophisticated Lamb Dish

UK TV