Lamb Carpaccio Recipe With Quails Eggs - Great British Chefs

Ingredients

• 500g of Welsh Lamb loin
• 6 quail eggs, soft boiled
• 1 pickled walnut, thinly sliced
• 100g of green beans
• olive oil
• salt
• black pepper
• 250ml of red wine
• 50g of brown sugar
• 1 garlic clove
• 2 juniper berries
• 1 handful of thyme leaves, fresh
• 6 shallots, peeled and sliced
• 1 knob of butter
• 100ml of whipping cream, semi whipped
• 100ml of crème fraîche
• 4 gelatine leaves, soaked in cold water
• oil
• 1 handful of salad leaves