Saturday, February 21, 2015

Lamb and Roots

Wednesday 18 February
This sounds like something foraged by Scandinavian chefs at Noma, but in fact it was just a pan of sliced parsnips, turnips, and halved shallots, set in the 500º oven to roast before we threw in the rarer lamb lobe from Valentine's day to come to a more perfect medium-rare. 

Like having it fresh all over again.

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