Spring Lamb Vegetable Platter Mint Sauce Chianti Gravy Chocolate Fondue

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

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

Sauce
Dessert
Main course
Spring

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.

Lamb

Halve the rack of lamb, then season with salt & pepper and add to the frying pan with a lug of olive oil.

Ingredients

Lamb

Method

To Start

Lamb

Photos