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


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

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