- Ingredients
- 50g CHEF Jus d’Agneau
- 1L water
- 1.6kg lamb fillet
- 7cl olive oil
- 30g finely chopped shallots
- 5cl rice vinegar
- 100g celery
- 800g cauliflower (white, purple, orange)
- 200g pink radish
- 500g romanesco cabbage
- 10 Spring onions
- ½ bunch fresh coriander
Lamb Fillet, Cauliflower, Cabbage and Pink Radish with Asian Jus
Lamb Fillet, Cauliflower, Cabbage and Pink Radish with Asian Jus
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb Fillet, Cauliflower, Cabbage and Pink Radish with Asian Jus recipe below as tried and tested by our professional chefs. Serves: 10
Ingredients
Method
Method
Preheat the oven to 190⁰C
Grease and base line a 20cm spring form baking tin
In a large mixing bowl, make the sponge by whisking all the ingredients
except the raspberries together into a smooth batter
Pour into the lined tin and drop in the raspberries. Bake for 30 minutes until cooked through
Rest in the tin for 10 minutes then turn onto a wire rack and leave to cool.
Dust with coconut milk powder, cut into portions and serve.
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