Spring lamb

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

Glazed Parisienne potatoes

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

Main course
Gluten-free
Spring

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.

Wild garlic purée

Cover garlic in cold water and bring to a simmer, strain off and repeat six times. Co