Roasted lamb rump, courgette, grilled potatoes and vegetable demi-glace | Restaurant Associates
We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at restaurantassociates.co.uk.
Ingredients
- 400g courgette
- 27g basil
- 27ml olive oil
- 1g salt
- 170g aubergine
- 180g cauliflower
- 20g celery
- 60g carrot
- 20g beetroot
- 24g chestnut mushroom
- 80g celeriac
- 40g broccoli
- 50g onion
- 24g garlic
- 4g tomato paste
- 4g kombu
- 40ml oil
- 1000ml water
- 0.1g xanthan gum
- 1-2g salt
- 1g pectin
- 300g courgettes
- 40ml olive oil
- 10g thyme
- 8g garlic
- 400g potato mids
- 400g lamb rump
- 12g basil cress
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