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For the lamb

  • Neck of lamb fillets 250.0 g
  • Rapeseed oil 50.0 ml
  • Salt 1.0 g

For the spelt

  • Butter 50.0 g
  • Garlic 10.0 g
  • Carrots 100.0 g
  • Celery 100.0 g
  • Leeks 100.0 g
  • Pearl barley 200.0 g
  • White stock (scratch) 500.0 ml

To finish

  • KNORR Professional Mixed Herbs Puree 750g 10.0 g
  • Chives 5.0 g
  • Coriander 5.0 g
  1. For the lamb

    • Seal the lamb on all sides then roast in oven for 3-4 min. then remove, cover and allow to rest.
  2. For the spelt

    • Soak the spelt overnight in cold water.
    • Heat the stock then sweat carrot, celery, leek and garlic in butter until softened then add soaked spelt and cook for one minute then ladle in half the chicken stock and allow the spelt to cook before adding the remaining stock.
  3. To finish

    • Stir the Knorr herb paste and chives through the spelt and ladle into a serving bowl then slice the lamb and arrange on top, spoon over any juices.
    • Garnish with coriander cress.