Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence – by Chris Galvin

11 September 2006
Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence – by Chris Galvin

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Hay-baked roast Pyrenees lamb, haricots blancs, garlic confit and herbes de Provence
INGREDIENTS (serves two) 1 leg of milk-fed Pyrenees lamb, aitch bone removed, spiked with garlic and wrapped in caul fat Salt and pepper Oil 100g hay, pre-soakedin boiling water 100g haricots blancs, soaked and cooked 10 garlic cloves, cooked in goose fat 10 button onions, glazed 60ml white wine jus, finished with chopped thyme and rosemary Noe: Like the Paulliac lamb, small new-season ### METHOD Season and sear the lamb in oil. Place in the oven for 15 minutes, then remove and wrap in wet hay. Roast for a further 15 minutes and allow to rest for 15 minutes. To serve, present the lamb to guests, spoon haricots blancs in the centre of the plate andsurround with garlic confit and button onions.Carve the lamb on haricots blancs and pour jus around plate. Chris Galvin Photo © Tom Stockhill
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