Boned Lamb with a Light Sauce

Name: Boned Lamb with a Light Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: artichoke hearts with mushroom and foie; gras cream; red capsicum tarts; a few flat parsley leaves; salt and pepper; a little julienne of fresh truffle (optional); 1 tomato, skinned, deseeded and diced; 25 g (1 oz) unsalted butter; 250 ml (8 fl oz) chicken stock; 250 ml (8 fl oz) veal stock; 50 g (2 oz) clarified butter; 4 x best ends of lamb, with six bones only, boned and trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

4 x best ends of lamb, with six bones only, boned and trimmed
50 g (2 oz) clarified butter

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas Mark 8. Seal the best ends of lamb on all sides in the clarified butter then place in a roasting tin and cook in the oven for