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For the lamb

  • Breast of lamb 1.2 kg
  • White Chicken Stock (scratch) 1 l

For the salsa verdi

For service

  • Olive oil 20 ml
  • Chicory 200 g
  • Watercress 100 g
  • 50 g Pomegranate
  • Lemon 50 g
  1. For the lamb

    • Roll and tie the lamb then place into a deep try,pour over the stock and cover with foil.
    • Roast at 150°C for 3 hours then remove from the stock and chill until needed.

  2. For the salsa verdi

    • Place all the ingredients into a blender and pulse until combined but still chunky then pour into a bowl, cover and chill until needed.

  3. For service

    • Remove the string from the chilled lamb and slice into portions then dry fry for 2-3 min. on each side until crispy then remove and drain any excess fat off, cover & keep hot.
    • Remove the chicory leaves and mix with the watercress then dress with the olive oil and pomegranate seeds.
    • Place the lamb on to a plate and top with the salad and garnish with the sliced lemon.
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For the lamb

For the salsa verdi

For service

  • Olive oil 20 ml
  • Chicory 200 g
  • Watercress 100 g
  • 50 g Pomegranate
  • Lemon 50 g
  1. For the lamb

    • Bring the water to the boil and whisk in the KNORR Chicken Jelly.
    • Roll and tie the lamb then place into a deep try, pour over the bouillon and cover with foil.
    • Roast at 150°C for 3 hours then remove from the bouillon and chill until needed.
  2. For the salsa verdi

    • Place all the ingredients into a blender and pulse until combined but still chunky then pour into a bowl, cover and chill until needed.

  3. For service

    • Remove the string from the chilled lamb and slice into portions then dry fry for 2-3 min. on each side until crispy then remove and drain any excess fat off, cover & keep hot.
    • Remove the chicory leaves and mix with the watercress then dress with the olive oil and pomegranate seeds.
    • Place the lamb on to a plate and top with the salad and garnish with the sliced lemon.

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