Masterclass: Lamb
Rump of Lamb with a Nage of Spring Vegetables and Slow Roast Shoulder of Lamb with Sauté Potatoes. A celebration of British Lamb!
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:
- Stove
- Skillet
- Oven
- Roasting pan
- Saucepan
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 x 200g lamb rumps
- 1 tbsp veg oil
- Salt
- pepper
- Knob of butter
- Sprig of rosemary
- 6 asparagus, sliced
- 100g peas
- 75g broad beans, podded twice
- 100g green beans, topped and tailed and halved
- 50g butter
- 50ml water
- Few sprigs chives and mint, chopped
- 1 x 2kg shoulder lamb
- 2 large onions, peeled and halved
- 300ml red wine
- 500ml stock
- Rosemary and thyme, few sprigs
- 1 garlic bulb
- 100g Butter
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