Sautéed Chump Of New Zealand Lamb With Roasted Cous-cous Girolle Mushrooms, Roast Vine Tomato, Purple Basil Scented Jus

Ingredients: 
New Zealand lamb chump Plum tomatoes Cherry vine tomatoes Shallots Red wine Lamb stock Unsalted butter Garlic Rosemary Purple basil Purple sprouting broccoli Cous-cous Redcurrant jelly Tomato paste Girolle mushrooms Rock salt Black peppercorn Olive oil Lemon
Preparation method: 
Prepare the lamb and season. Prepare the tomatoes, broccoli, mushrooms, basil, rosemary, garlic and shallots. Roast the tomatoes and basil. Sweat down the shallots and add the red wine. Roast the cous cous and bulk it up. Next, sear the lamb with the garlic, rosemary and the mushrooms. Now add the stock to the sauce base. Add the tomatoes and the basil to the sauce. Mould the cous-cous. Cook the broccoli. Rest the lamb. Monte the jus. Pass the jus. Finally, plate up.

Copyright 2019 Public Sector Catering
Dewberry Redpoint Limited is a company Registered in England and Wales No : 03129594 Registered Office:
Riverbridge House, Anchor Boulevard, Crossways Business Park, Dartford, DA2 6SL VAT registered, number 305 8752 95.

Design & Development by Eton Digital