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Roast Loin of Lamb with a Barley and Pot Roasted Vegetable Broth
Cooking Time 20-25 min Minutes
Ingredients
10
Portions
4
Ingredients
10 Total- 4 x 250 g loins of lamb
- 1 garlic clove, peeled and crushed
- 100 g carrots, peeled and diced
- 100 g leeks, peeled and diced
- 100 g celery, diced
- 2 ltrs lamb stock
- 75 g Country Range Salted Butter
- 50 g shallots, peeled and diced
- splash of olive oil
- salt and pepper to taste
Method
-
1
Step 1
Pre-heat the oven to 170°C/325°F/Gas Mark 3. -
2
Step 2
Place a splash of olive oil into a hot pan and seal the lamb until golden brown, Place into the oven and cook for 15-20 minutes. -
3
Step 3
Add another splash of oil to a hot pan and sauté the shallots with the garlic. Add the barley and stock. Cook for 10 minute and then add the diced vegetables. Season and add the remaining butter to enrich. Leave to one side. -
4
Step 4
Remove the lamb from the oven and allow to rest before carving. -
5
Step 5
Pour the broth into bowls and top with slices of lamb.
Ingredients
10 Total- 4 x 250 g loins of lamb
- 1 garlic clove, peeled and crushed
- 100 g carrots, peeled and diced
- 100 g leeks, peeled and diced
- 100 g celery, diced
- 2 ltrs lamb stock
- 75 g Country Range Salted Butter
- 50 g shallots, peeled and diced
- splash of olive oil
- salt and pepper to taste
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