Crown roast of lamb with couscous filling
A crown roast of lamb prepared using the reversed searing method. Stuffed with couscous, cranberries and pistachios. Served with a mint infused sauce and a fresh watercress salad.
A crown roast of lamb prepared using the reversed searing method. Stuffed with couscous, cranberries and pistachios. Served with a mint infused sauce and a fresh watercress salad.
A whole lamb neck is slow-roasted in the oven with vegetables and herbs until falling off the bone and served surrounded with gremolata and a soft broth-infused polenta.