Ingredients
For the pickle
250ml chicken stock
200ml white wine
50ml white wine vinegar
50ml olive oil
juice and zest 1 lemon
1 bay leaf
1 tsp each of fennel seeds, coriander seeds, black peppercorns, salt,
parsley stalks
4 x 175g lamb rump parvé
oil and butter to fry
For the veg
150g each of baby carrots, long radish, baby leeks, green beans
Method
1. To make the pickle, bring the ingredients to the boil, simmer 20 minutes
2. Add the veg, cook approx 3 minutes to keep al dente, drain
3. Lamb – oil and season at room temp
4. Fry 4 minutes each side, rest for 4 minutes, then carve and serve with the veg
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
