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Curried Lamb Rack – Saffron Potato Risotto – Cabbage

A rack of 3 lamb chops, seasoned with curry sitting on a bed of saffron potato risotto and cabbage
  • Preferred menu selling price: £15.95
  • Skill: 3 Eggs
  • Recipe Type: Plated Spec
  • Service Time: 20 mins
  • Perfect For: Main Courses
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

SAUCE PAN
PASTA BASKET
SMALL ROASTING TRAY

SERVING PLATE

Allergens

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Sub-recipe Allergens

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Method

Follow sub recipes for Potato risotto.

Follow sub recipes for curried lamb.

Boil water in the sauce pan season with salt, using your pasta basket cook your spring cabbage for approx 2 minutes, (you want to leave a little bite and retain the vibrant green).

Place the potatoes on the base of the plate.

Top with spring cabbage.

Dress the plate with the rocket oil.

Sprinkle with toasted pine nuts.

Place the lamb on top and serve.


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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