A Recipe by Jean-Denis Le Bras
Michelin star mastermind, Chef Le Bras from the Lecture Room and Library at Sketch, London gives you an exclusive recipe for roasted saddle of lamb, aubergine and a grilled rack of lamb to make this...
Keywords
- hotels & travel
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 www.four-magazine.com.
Cooking tools:
- Blender
- Microplane
- Grill
- Roasting pan
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Baking sheet
- Baking dish
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen towel
- Plate
Ingredients
- One piece of saddle lamb
- Two pieces of black garlic
- 20g of buckwheat seeds
- 10cl of lamb stock
- 1 lemon
- A mix of herbs and flowers including chive flower, garlic flowers
- A good quality olive oil
- Salt
- pepper
- 2 pieces of aubergine
- One clove of garlic
- One spoon of honey
- Two spoons of Sherry vinegar
- 200g of lamb sweetbread
- 20g of Roquefort
- 10 pieces of snowpeas julienne
- 4 Leaves of wild garlic
- 4 pieces of rack of lamb
- 50 g of Putarga
- 1 lemon zest
- 4 baby leak
- 20g of black olive puree
- 20cl of lamb juice
- Good olive oil
- Salt-pepper
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