recipes
Lamb cutlets on artichoke mash and an orange and thyme jus
Serves: 2
Ingredients
- 1 French rack of lamb
- 2 herbed shets (Maggi so tender)
- 8 artichoke quarters
- 1 tsp chopped fresh basil
- 1/2 leek
- 1 large potato
- 1 tsp garlic butter.
- 1 black courgette
- 1/2 red pepper
- 1 tsp thyme leaves
- 1/2 tsp orange zest
- 3/4 glass beef stock
- 1/4 glass red wine
- 1 spring onion
- Micro herbs to garnish
Method
Sauté the leeks with the chopped artichokes and mash with the potatoes, add the basil, garlic butter and season. Slice the courgette and pepper and grill on a well preheated griddle pan, remove and grill the lamb in the so tender sheets until medium cooked. In a separate pan sauté the chopped spring onion on low heat until softened, add the thyme and zest and allow for a few minutes to infuse. Then pour in the red wine simmer and then stock, continue to simmer until thickened.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.