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For the lamb breast

For the fondant potato

  • Potatoes 500 g
  • Butter 10 g

For the lamb neck

  • Neck of lamb fillets 300 g
  • Salt 1 g
  • Ground black pepper 1 g
  • Rapeseed oil 20 ml

For the roast cauliflower

  • Cauliflower 150 g
  • Butter 10 g
  • Rapeseed oil 20 ml

For the sauce

To serve

  • Broccoli 80 g
  • Hazelnuts 5 g
  1. For the lamb breast

    • Spread the mixed herb puree over the breast then roll and tie.
    • Place into a deep dish then pour over the stock then cover and cook at 150°C for 3 hours then remove drain the cooking liquor into a clean bowl and chill until needed.

  2. For the fondant potato

    • Heat the butter and add the potato allowing to colour for 4-5 min. then pour in the stock and place into the oven for 12-15 min.

  3. For the lamb neck

    • Season then seal on all side in the oil then transfer to the oven and cook for 4-5 min. then remove, cover and allow to rest until service.

  4. For the roast cauliflower

    • Break the cauliflower into bite size florets then pan fry in the butter and oil until coloured and soft.
    • Remove and drain then cover until service.

  5. For the sauce

    • Reduce the red wine by half then add the cooking liquor and reduce by half again.
    • Add the paprika puree and season to taste.

  6. To serve

    • Cut the lamb breast into portions the seal in a pan adding a spoonful of the sauce allowing to glaze then place into the oven for 3-4 min.
    • Steam the broccoli and toast the hazelnuts.
    • Place the lamb breast and neck fillet on to a plate along with the fondant, roasted cauliflower and broccoli then spoon over the sauce and sprinkle with the hazelnuts.

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For the lamb breast

For the fondant potato

For the lamb neck

  • Neck of lamb fillets 300 g
  • Salt 1 g
  • Ground black pepper 1 g
  • Rapeseed oil 20 ml

For the roast cauliflower

For the sauce

To serve

  • Broccoli 80 g
  • Hazelnuts 5 g
  1. For the lamb breast

    • Bring the water to the boil then whisk in the Chicken Jelly bouillon.
    • Spread the mixed herb puree over the breast then roll and tie.
    • Place into a deep dish then pour over the stock then cover and cook at 150°C for 3 hours then remove drain the cooking liquor into a clean bowl and chill until needed.

  2. For the fondant potato

    • Bring the water to the boil then whisk in the Chicken Jelly bouillon.
    • Heat the MEADOWLAND then add the potato and cook until coloured then pour over the bouillon and place into the oven for 12-15 min.

  3. For the lamb neck

    • Season then seal on all side in the oil then transfer to the oven and cook for 4-5 min. then remove, cover and allow to rest until service.

  4. For the roast cauliflower

    • Break the cauliflower into bite size florets then pan fry in the MEADOWLAND and oil until coloured and soft.
    • Remove and drain then cover until service.

  5. For the sauce

    • Reduce the red wine by half then add the cooking liquor and reduce by half again.
    • Add the paprika puree and season to taste.

  6. To serve

    • Cut the lamb breast into portions the seal in a pan adding a spoonful of the sauce allowing to glaze then place into the oven for 3-4 min.
    • Steam the broccoli and toast the hazelnuts.
    • Place the lamb breast and neck fillet on to a plate along with the fondant, roasted cauliflower and broccoli then spoon over the sauce and sprinkle with the hazelnuts.

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