Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Fillet, Shoulder and Belly of Lamb With Kale Compote, Glazed Roscoff Onion and Lamb Jus
GREAT BRITISH CHEFS59Ingredients
90Minutes
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 4 lamb fillets (preferably the under fillet)
- 1 knob butter
- olive oil
- 2 sprigs thyme
- salt
- pepper
- 1/2 shoulder of lamb (spring lamb, approximately 1kg in weight)
- fat (lamb, rendered)
- salt
- pepper
- 1 lamb (belly)
- 200 grams fat (lamb, rendered, or duck fat)
- 200 grams sea salt
- 20 grams seaweed (dried)
- 100 grams seaweed (fresh gutweed, or if you can't get it, 30g dried nori sheets)
- 250 grams unsalted butter
- 70 grams breadcrumbs (dried)
- 10 grams sea salt
- 1/2 lemon juice
- 200 grams curly kale
- 25 grams unsalted butter
- 50 mL light olive oil
- 1 small onion (finely chopped)
- 1 bay leaf
- 2 sprigs thyme
- 1 garlic clove (crushed)
- 1/4 lemon (rind only)
- 75 mL sherry vinegar
- 150 mL vegetable stock (white)
- 5 grams coriander seeds
- 5 grams fennel seeds
- 1 cinnamon stick
- 5 grams caraway seeds
- 5 grams flaky sea salt
- 500 grams lamb bones
- 1 carrot
- 1/2 leek
- 2 celery sticks
- 1 tomato (ripe and fresh)
- 1 Tbsp. tomato purée
- 2 sprigs rosemary
- 1 pinch saffron
- 1,000 mL lamb stock
- 150 mL white wine
- 1 dash fat (lamb)
- 1 dash cider vinegar
- 2 onions (Roscoff)
- 50 grams unsalted butter
- 1 dash olive oil
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 250 mL stock (onion)
- 3 white onions (sweet Italian)
- 1 sprig fresh thyme
- 1 bay leaf
- 2 Tbsp. olive oil
- 2 Tbsp. water
- salt
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.
Scan the QR code or go to yummly.com/mobile
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes