Welsh Lamb cannon with crushed swede by Tom Simmons
Ingredients - 2 whole PGI Welsh Lamb cannon, with the fat on - 2 tbsp rapeseed oil - 300g swede, peeled and diced - 50g butter For the cabbage pesto: - 200g
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Ingredients
- 2 whole PGI Welsh Lamb cannon, with the fat on
- 2 tbsp rapeseed oil
- 300g swede, peeled and diced
- 50g butter
- 200g savoy cabbage leaves (green outer leaves)
- 50g hard Italian-style cheese, finely grated (such as PDO Pecorino Romano or PDO Parmigiano-Reggiano)
- 50g pine nuts, lightly toasted
- ½ garlic clove
- 200ml olive oil
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