Serves 5
Ingredients
5 x 5 oz lamp rump
Zest of 1 lemon
2 cloves of garlic
Pinch of thyme
For the croquette;
300g chipping potatoes
100g goats curd
40g preserved lemon peel
Pinch dill, salt, pepper
2 eggs
100g panko bread crumbs
50g flour
For the pickled courgette;
1 courgette
50ml white wine vinegar
50ml water
50ml sugar
Pinch salt, peppercorn, coriander seeds
For the braised baby Gem;
3 baby gem lettuce
200ml chicken stock
100g butter
For the sweetbread;
200g sweet bread
100g butter
200ml milk
Watercress to garnish
Method
Image credit https://www.jamesaphotography.co.uk/
This dish will be on our Spring a la carte menu from 11th April
If you have a go and making it at home, please tweet us a picture @berwicklodge