Champ of Spring Lamb, Minted Carrots, Dauphinoise Potatoes & Caper Sauce.
4 Chump Pieces
1 Clove Garlic – Chopped
1 Sprig Rosemary
Juice of a Lemon
Take the Lamp pieces & marinade with the garlic, rosemary, rapeseed oil & lemon juice and leave in the fridge for 24hrs.
Before you are ready to cook remove from fridge and bring to room temperature.
Pan fry for 15 minutes. Weather permitting this dish is great cooked on the BBQ!
1/2 Onion – Thinly Sliced
100g Cheddar Cheese – Grated
1 Clove Garlic
1/2 Pint Milk
1/2 Pint Cream
Salt & Pepper
Preheat oven to 160*
Thinly slice potatoes and onions and layer in a oven proof dish with the grated cheese and parsley.
Crush garlic add milk, cream and salt & pepper. Boil together and pour over layered potatoes. Cover with grated cheese and bake until soft and golden brown, roughly 40 minutes.
Chantenay or Bunched Carrots (for 4)
Fresh Mint – Chopped
Scrape and peel, cook in chicken stock and sprinkle with chopped mint.
1 Shallot – Finely Chopped
30ml Sherry or Maderia
1tsp Redcurrant Jelly
Pinch Chopped Fresh Mint
200ml Chicken or Beef Stock
Finely chop shallot and sweat in butter and garlic.
Add the Sherry or Madeira, cook off the alcohol the add capers, redcurrant jelly, mint & stock and reduce for 15 minutes.
Plate – Serve – Enjoy!