David Colcombe at Opus slow-cooks lamb to tender perfection for Taste of Birmingham
Ask your butcher to prepare an inexpensive cut of lamb that is suitable to roll and braise. For our recipe we are using breast of lamb.
1. Place prepared breasts of lamb on top of each other, roll and tie. Season and seal lamb in very hot pan, colour on all sides. Add mirepoix and cover with stock. Slowly braise for 3 to 4 hours on top of stove or in oven at 170°C until tender. Strain off stock and reduce by two-thirds and set aside for sauce. To finish sauce, add double cream, reduce to coating consistency and add peas, beans and asparagus.
2. To finish, cook the new potatoes, strain and slightly crush. Add olive oil and chopped mint. Slice lamb and pan fry. Place on top of potatoes and top with sauce
.jpg)
Recipe © courtesy of David Colcombe, chef at Opus
To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.