Name: Spring Lamb Vegetable Platter Mint Sauce Chianti Gravy Chocolate Fondue
Yield: Serves 4 – 6
Ingredients: 1 x 2-piece pack of lamb neck fillet (approx. 250g); 200 g fine beans; 4–6 handfuls of mixed fruit, such as mango, strawberries or pineapple; 1 x 8-bone rack of lamb, fat removed; 1 heaped tablespoon plain flour; 200 g runner beans; olive oil; ½ a glass of red wine; white wine vinegar; 1 teaspoon vanilla paste or extract; 500 g baby new potatoes; 250 g baby carrots; 4 tablespoons red wine vinegar; 300 g cherry tomatoes on the vine; 4 rashers of smoked bacon; 3 sprigs of fresh rosemary; 2 sprigs of fresh rosemary; 2 cloves of garlic; 1 teaspoon Dijon mustard; 100 ml milk; leaves from a bunch of fresh mint; ½ a lemon; a knob of butter; ½ a Savoy cabbage; 200 g frozen peas; 1 tablespoon golden caster sugar; sea salt & black pepper; stalks from a bunch of fresh mint; 1 x 100 g bar of good-quality dark chocolate (70% cocoa solids); extra virgin olive oil

Preparation info

Serves
4 – 6

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Lamb

1 x 8-bone rack of lamb, fat removed
1 x 2-piece pack of lamb neck fillet (approx. 250g)
3

Method

To Start

Get all your ingredients and equipment ready. Put a large frying pan and a large saucepan on a high heat. Fill and boil the kettle. Turn the oven on to 220°C/425°F/gas 7.