LAMB CHOPS, NEW SEASON POTATOES , VIOLET ARTICHOKES,
BABY ONIONS, MINT JUS
2 lamb chops cooked pink or to guest liking
60gm of new potatoes (5 pieces pending on size cut in half)
40gm of grilled artichokes from belazu
25gm of pickled pearl onions onions
1gm of chopped parsley and mint mix
50ml of minted lamb jus
MINT JUS
500ml of Sunday roast gravy
20gm of mint sauce
METHOD
Warm the gravy up and add the mint sauce
Gently boil for 5mint mins and remove from the stove
Leave to cool and store ready for service
PARSLEY AND MINT MIX
10gm of roughly torn chopped flat leaf parsley
10gm of roughly torn chopped mint
METHOD
Mix both ingredients together
PICKLED BABY PEARL ONIONS
2ltrs of water
1.25ltr of white wine vinegar
500gm of caster sugar
5gm of fresh thyme
1kg of frozen pearl onions (defrosted)
METHOD
·Bring all the ingredients besides the pearl onions in a pot and bring to the boil
·In a separate container add the defrosted pearl onions
·Add the boiling pickling liquid to the onions and leave to cool
·One cool, store ready for service