This week’s Chefs Recipe of the Week is Assiette of Lune Valley Lamb by William Drabble and courtesy of Great British Chefs.
This challenging recipe feaures lamb’s tongue is sadly underused, but order in advance from a good butcher and you’ll be hooked on the surprisingly mild and tender meat. Deep fried with a simple coating of seasoned flour, the tongue provides some textural contrast to the soft braised lamb’s neck and tender roasted loin. Garlic is a natural partner to lamb; blanching the cloves before cooking them gently in cream ensure a mellow and delicious flavour. Save time on the day by cooking the lamb neck a day ahead for William Drabble’s hearty lamb recipe, which requires long slow cooking and setting time
View other fantastic dishes in Great British Chefs’ lamb recipe collection. You can visit this link for the full Assiette of Lune Valley lamb recipe.
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