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For the lamb

  • Breast of lamb 1.6 kg
  • Garlic 20 g
  • Rosemary 5 g
  • White Chicken Stock (scratch) 1 l

For the hasselback potato

  • Rapeseed oil 60 ml
  • Thyme 5 g
  • Sea salt 1 g
  • New potatoes 500 g

For the salad

  • Radish 60 g
  • Carrots 100 g
  • Watercress 200 g
  • Flat leaf Parsley 10 g
  • Mint 10 g

For the dressing

  • Rapeseed oil 60 ml
  • Sea salt 1 g
  • Lemon juice 80 ml
  • Tahini Paste 60 g
  • Garlic 20 g
  1. For the lamb

    • Roll and tie the lamb then place into a deep dish along with the garlic and rosemary andpour in the stock, cover and bake at 150°C for 3 hours then remove and allow to cool until needed.

  2. For the hasselback potato

    • Make cuts two-thirds deep into the potatoes at 2-3 mm intervals then drizzle with the oil, thyme leaves and salt then roast for 35-40 min. until crispy and the potatoes have fanned out.

  3. For the salad

    • Peel and thinly slice the radish then slice the carrots into ribbons then toss with the watercress, parsley and mint.
    • Chill until needed.

  4. For the dressing

    • Blend all the ingredients together until smooth then cover until needed.

  5. To finish

    • Slice the lamb then pan fry for 2-3 min. on each side until crispy then remove and drain any excess fat from the lamb.
    • Plate up the lamb then sit the salad on top, drizzle over the dressing and place the potatoes around.

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For the lamb

For the hasselback potato

  • Rapeseed oil 60 ml
  • Thyme 5 g
  • Sea salt 1 g
  • New potatoes 500 g

For the salad

  • Radish 60 g
  • Carrots 100 g
  • Watercress 200 g
  • Flat leaf Parsley 10 g
  • Mint 10 g

For the dressing

  1. For the lamb

    • Bring the water to the boil and whisk in the KNORR Jelly.
    • Roll and tie the lamb then place into a deep dish along with the garlic and rosemary then pour in the bouillon, cover and bake at 150°C for 3 hours then remove and allow to cool until needed.

  2. For the hasselback potato

    • Make cuts two-thirds deep into the potatoes at 2-3 mm intervals then drizzle with the oil, thyme leaves and salt then roast for 35-40 min. until crispy and the potatoes have fanned out.

  3. For the salad

    • Peel and thinly slice the carrots and radish then toss with the watercress, parsley and mint.
    • Chill until needed.

  4. For the dressing

    • Blend all the ingredients together until smooth then cover until needed.

  5. To finish

    • Slice the lamb then pan fry for 2-3 min. on each side until crispy then remove and drain any excess fat from the lamb.
    • Plate up the lamb then sit the salad on top, drizzle over the dressing and place the potatoes around.

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