| Home |
| Events |
| Sponsors |
| Food Market |
| Restaurants |
| About the Festival |
| Chefs |
| News |
| Friends of Festival |
| Education Trust |
|
International Food Market:
Celebrity chefs
Demonstrations
Food events
more...
|
|
 |
|
|
| |
|
| >Roast Cannon of Lamb with champ and broad beans |
|
| Demo 2 |
Ingredients
2 x 180g lamb cannons (lamb loin)
400g x mashed potato
100g x shelled broad beans
80g x unsalted butter
180ml x red wine
1 x chopped shallot
400ml x lamb stock
2 x sprigs of thyme
150ml x full fat milk
3 x sliced spring onions
Seasoning
2 x egg yolks
Method:
Heat red wine in saucepan with chopped shallot and reduce buy half , add stock and reduce by 2/3 add thyme and set aside, next heat milk and half the butter in sauce pan add mash and beat until smooth next add spring onion add egg yolks mix well and set aside.
Season lamb and sear both sides in hot pan with a splash of olive oil cook for 3 minuets both sides.
Remove from pan and cover with foil and rest for a further 3 minuets, the meat will be well rested and served pink.
To serve blanch broad beans in salted water for one minute drain and scatter over warm champ potato, slice lamb present on top, pass sauce through sieve and whisk in remaining butter and drizzle sauce over and around.
|
| Serves x 2 |
|
|
|
|
|
