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For the potatoes

  • Flat leaf Parsley 10 g
  • Chervil 10 g
  • New potatoes 500 g
  • Rapeseed oil 20 ml

For the lamb

  • Loin of lamb 1 kg
  • Sea salt 1 g
  • Ground black pepper 1 g
  • Rapeseed oil 20 ml

For the garnish

  • White Chicken Stock (scratch) 500 ml
  • Streaky bacon 100 g
  • Banana shallots 100 g
  • Rapeseed oil 20 ml
  • Frozen peas 300 g
  • Chicory 300 g
  • Butter 20 g
  • Mint 20 g

For Service

  • Watercress 50 g
  1. For the potatoes

    • Boil the potatoes for 10 min. then drain and allow to cool until needed. Blend the herbs and oil together then set aside until needed.
  2. For the lamb

    • Season the lamb then seal all over and roast for 5-6 min. then remove, cover and allow to rest.
  3. For the garnish

    • Peel and dice the shallots then sweat with the bacon for 2-3 min. then add the chicory and peas then pour in the stock. Bring to the boil and cook for 2-3 min. then remove from the heat and add in the butter, mintand stir to create an emulsion.
  4. For Service

  5. Reheat the potatoes then toss in the herb oil.
  6. Spoon the peas into a serving plate, slice the lamb and sit on top.
  7. Add the potatoes and garnish with the watercress.
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For the potatoes

  • Flat leaf Parsley 10 g
  • Chervil 10 g
  • New potatoes 500 g
  • Rapeseed oil 20 ml

For the lamb

  • Loin of lamb 1 kg
  • Sea salt 1 g
  • Ground black pepper 1 g
  • Rapeseed oil 20 ml

For the garnish

For service

  • Watercress 50 g
  1. For the potatoes

    • Boil the potatoes for 10 min. then drain and allow to cool until needed. Blend the herbs and oil together then set aside until needed.
  2. For the lamb

    • Season the lamb then seal all over and roast for 5-6 min. then remove, cover and allow to rest.
  3. For the garnish

    • Bring the water to the boil and whisk in the Knorr Jelly bouillon. Peel and dice the shallots then sweat with the bacon for 2-3 min. then add the chicory, peasand pour in the bouillon. Bring to the boil and cook for 2-3 min. then remove from the heat and add in the MEADOWLAND Professional, mint and stir to create an emulsion.
  4. For service

    • Reheat the potatoes then toss in the herb oil.
    • Spoon the peas into a serving plate, slice the lamb and sit on top.
    • Add the potatoes and garnish with the watercress.

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