Lamb Ribs and Rump with Pickled Shallots and Crushed Jersey Royals
Lamb Ribs and Rump with Pickled Shallots and Crushed Jersey Royals, the very best of the season and a great choice for a Sunday lunch!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Colander
- Potato masher
- Oven
- Roasting pan
- Mixing bowl
- Mason jar
- Whisk
- Spoon
Ingredients
- 300g lamb ribs, poached in aromats
- Lamb rump roasted with garlic and fresh thyme
- Potatoes
- Jersey royals
- Butter
- Shallots
- White wine vinegar
- Sugar water
- Soy
- Veal stock
- Brown sugar
- Fresh mint
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