L I V E 2 4 -SE V EN
WITH BRAISED LITTLE GEM LETTUCE, PEAS AND JERSEY ROYALS By The Angel at Kingsland
L AMB
INGREDIENTS • Lamp rump • Jersey Royals • Peas • Little gem lettuce • Mint • Garlic • Vegetable stock • Salt • Pepper
METHOD: • Take one lamb rump, score the fat and then season
• Start by placing the lamb in a pan on the top to seal the meat
• Cook the lamb in a hot oven for 18 minutes, rest for 5 minutes
• Pre-cook some Jersey Royals (10 mins boiling water) and slice
• Put peas, little gem lettuce (quartered), mint and garlic in a pan and just cover them with vegetable stock, braise until tender, season to taste
• Add the sliced Jersey Royals into the pan until warmed through
• Slice the lamb and serve on top of the braised vegetables and potatoes. The stock should have slightly thickened giving a sauce which you can pour over the dish as desired.
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