Lamb with Cheesy Brioche and Leeks
Chargrilled lamb chops with rich veal jus, sweet rowan jelly, and the ultimate side: leeks baked with brioche, cream, cheddar and thyme.
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.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Grill pan
- Skillet
- Saucepan
- Baking dish
- Oven
- Stove
- Cutting board
- Chef's knife
- Kitchen scale
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Spoon
- Plate
- Serving platter
Ingredients
- 12 lamb chops
- 300ml veal jus
- Knob of butter
- Splash of sherry vinegar
- 2 tbsp rowan jelly
- 600g leeks
- 100g butter
- 200g fresh brioche, cubed
- 250g cheddar cheese
- 200ml double cream
- few sprigs thyme, leaves picked
- salt
- pepper
- splash of water
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