Local Lamb Cannon with Potato Rosti, Sautéed Ceps and Chargrilled Broccoli Recipe | Food Network UK
This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to 8 people.
Ingredients
- For the Potato Rosti:
- 150g butter
- 4 medium sized potato
- For the Lamb:
- 4 lamb cannons
- 1 head garlic (cut in half)
- 1 tables spoon olive oil
- 1 large dessert spoon butter
- For the Ceps:
- 15 medium ceps (sliced)
- 5ml olive oil
- For the Broccoli:
- 500g tender stem broccoli
- Salt (season to taste)
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