Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary by Philip Howard

Kevin Kindland

Kevin Kindland

Head Chef 29th January 2017

Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary by Philip Howard

Herb-Crusted Saddle of Lamb with Shallot Puree and Rosemary

Philip Howard

The Square

London, England

Entrée, Great Chefs of the World #192

Chef Philip Howard uses an unusual technique to apply herb crust to his saddle of lamb: heGC World 192E