Spring Lincolnshire Lamb - Lincolnshire Life

Name: Spring Lincolnshire Lamb - Lincolnshire Life
Ingredients: 2 lamb rumps; 25ml Lincolnshire rapeseed oil; 4 cloves garlic, crushed; 3 sprigs rosemary; 3–4 lamb bones; 3 chicken carcasses – either save these in your freezer after those weekly tasty roasts or ask your butcher.; 1/2 onion; 1 celery stick; 1 clove garlic; 1 carrot; 2 tomatos, chopped; 2 large mushrooms; 1 bay leaf; 1 sprig thyme; 1/2 bottle red wine; 1 tbsp redcurrant jelly; 6 Jerusalem artichokes; 50g butter; 1/2 pt milk; 4 egg yolks; 250g butter, melted until clarified; 25ml white wine vinegar; 2 bay leaves; 1 shallot, cut into rings; 4 peppercorns; 10 mint leaves, chopped

www.lincolnshirelife.co.uk

METHOD Prepare your jus the day before when you’re prepping your lamb, as this may take a while to make, but it’s well worth it as the taste is incredibly rich

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Ingredients

2 lamb rumps
25ml Lincolnshire rapeseed oil
4 cloves garlic, crushed
3 sprigs rosemary
3–4 lamb bones
3 chicken carcasses – either save these in your freezer after those weekly tasty roasts or ask your butcher.
1/2 onion
1 celery stick
1 clove garlic
1 carrot
2 tomatos, chopped
2 large mushrooms
1 bay leaf
1 sprig thyme
1/2 bottle red wine
1 tbsp redcurrant jelly
6 Jerusalem artichokes
50g butter
1/2 pt milk
4 egg yolks
250g butter, melted until clarified
25ml white wine vinegar
2 bay leaves
1 shallot, cut into rings
4 peppercorns
10 mint leaves, chopped