I work in ...

Continue

Content is being adapted
based on your type of business

+

For the lamb

  • Neck of lamb fillets 250 g
  • Rapeseed oil 50 ml
  • Salt 1 g

For the spelt

  • Butter 50 g
  • Garlic 10 g
  • Carrots 100 g
  • Celery 100 g
  • Leeks 100 g
  • Pearl barley 200 g
  • White stock (scratch) 500 ml

To finish

  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.
+

For the lamb

  • Neck of lamb fillets 250 g
  • Rapeseed oil 50 ml
  • Salt 1 g

For the spelt

To finish

  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.
    • Boil the water then whisk in the chicken jelly.
    • Sweat carrot, celery, leek and garlic in the MEADOWLAND 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.

Never stop learning with UFS Academy

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