I work in ...

Continue

Content is being adapted
based on your type of business

+

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.

+

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.

Sign up now to see the videos!

Create account

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!