The Recipe
Slow-cooked Derbyshire lamb with oatcake crust, caramelised onion mousse and wild garlic and rosemary jus
COOK TIME : a few secondsPREP TIME : 30 minutes
From BBC - Food
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- reserved trimmings and bones from rack of lamb
- 2 tbsp vegetable oil
- 1 carrot
- 1 onion
- 1 stick celery
- 1 heaped tbsp tomato purée
- 375ml/13¼fl oz dry white wine
- 500ml/17fl oz chicken stock
- 10 wild garlic
- 1 sprig fresh rosemary
- 1 garlic
- 50g/2oz Little Derby cheesecheese
- 20g/¾oz chopped fresh thyme
- 20g/¾oz chopped fresh chives
- 20g/¾oz chopped fresh parsley
- 1 fresh bay leaf
- 6 wild garlic
- 1 Derbyshire oatcake
- 50g/2oz butter
- 6 onions
- 75ml/3fl oz chicken stock
- 2.5g (½tsp) methylcellulose (a homogenising and stabilising agent, available from specialist suppliers online)
- 2 x 4-rib lamb racks, bones and sinew removed to create two small lamb loins
- 30ml/1¼fl oz olive oil
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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