Name: Spring lamb (Glazed Parisienne potatoes)
Yield: Makes 4
Ingredients: Kosher salt & pepper; 1 trimmed white endive leaf (marinated in olive oil & salt); 50 ml beurre noisette; 4 lamb cutlets, French trimmed; 50 ml full fat milk; 250 g garlic cloves, cut in half; Kosher salt; 5 large wild garlic leaves, stems removed; 50 ml double cream; 50 ml beurre monté; 100 g Kalamata pitted black olives; 0.5 g rosemary leaves, finely diced; 500 ml beurre monté; Chives, finely chopped; Nasturtium leaves; 1 red desiree potato; 1 green courgette; Chervil leaves; Chervil tops; 40 ml lamb sauce

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Lamb

4 lamb cutlets, French trimmed
50 ml beurre noisette

Method

Lamb

Caramelise the lamb cutlets in beurre noisette until golden brown. Cook in the oven at 160 C, turning the lamb every minute for 6 mins or until 48 C. Rest and keep warm for 4 mins, trim the sides.