Ryeland Lamb With Leeks, Garlic, Mushrooms And Orache Recipe
Recipe By Great British Chefs
It might need to be started four days in advance, but this incredible lamb recipe from chris harrod is well worth the effort. Shoulder, belly, loin and liver are cooked to perfection, before being served with a garlic pure, salt-baked turnips, leeks, st george mushrooms and foraged orache.
4.6
22 Rating -
Rate
Non Vegdiet
5hr total
5hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Ryeland Lamb With Leeks, Garlic, Mushrooms And Orache Recipe
- 50 gram Lamb loin
- 5 milliliter Extra virgin rapeseed oil
- 12.50 gram Unsalted butter
- As required Sea salt
- As required Wild garlic flowers
- 100 gram Sea salt
- 2 Garlic Cloves
- 4 sprig Fresh thyme
- 1 Bay leaves
- 2 Black peppercorns
- 1/4 Lamb shoulder
- 25 milliliter Extra virgin rapeseed oil
- 1 sprig Fresh thyme
- 1/2 sprig Rosemary
- 0.13 Bay leaf
- 1.50 Black peppercorns
- 1 Garlic Cloves
- 125 gram Sea salt
- 12.50 gram Sugar
- 1/4 Lamb belly
- 25 milliliter Rapeseed oil
- 2.50 gram Unsalted butter
- 50 gram Elephant garlic
- 1/4 pinch Salt
- 7.50 milliliter Whole milk
- 7.50 milliliter Whipping cream
- 1/4 dash Lemon juice
- 1/2 Turnips
- 125 gram Plain flour
- 62.50 gram Rock salt
- 62.50 milliliter Water
- 50 gram Lamb liver
- As required Salt
- 5 gram Unsalted butter
- 3 Leeks
- 50 gram St george mushrooms
- 5 milliliter Extra virgin rapeseed oil
- 12.50 gram Unsalted butter
- 1/4 dash Lemon juice
- 187.50 gram Lamb bones
- 12.50 gram Unsalted butter
- 18.75 gram Carrots
- 18.75 gram Onion
- 12.50 gram Celery
- 12.50 gram Leek
- 62.50 gram Lamb shoulder
- 1/4 kilogram Brown chicken stock
- 31.25 gram Tomatoes
- 50 milliliter White wine
- 1/2 sprig Fresh thyme
- 1.25 gram Garlic
- 0.13 sprig Rosemary
- 50 gram Orache
- 25 milliliter Water
- 12.50 gram Unsalted butter
- 3/4 gram Salt
- 100 gram Sea salt
- 2 Garlic Cloves
- 4 sprig Fresh thyme
- 1 Bay leaves
- 2 Black peppercorns
- 1/4 Lamb shoulder
- 25 milliliter Extra virgin rapeseed oil
- 1 sprig Fresh thyme
- 1/2 sprig Rosemary
- 0.13 Bay leaf
- 1.50 Black peppercorns
- 1 Garlic Cloves
- 125 gram Sea salt
- 12.50 gram Sugar
- 1/4 Lamb belly
- 25 milliliter Rapeseed oil
- 125 gram Plain flour
- 62.50 gram Rock salt
- 62.50 milliliter Water
- 1/2 Turnips
- 187.50 gram Lamb bones
- 12.50 gram Unsalted butter
- 18.75 gram Carrots
- 18.75 gram Onion
- 12.50 gram Celery
- 12.50 gram Leek
- 62.50 gram Lamb shoulder
- 1/4 kilogram Brown chicken stock
- 31.25 gram Tomatoes
- 50 milliliter White wine
- 1/2 sprig Fresh thyme
- 1.25 gram Garlic
- 0.13 sprig Rosemary
- 2.50 gram Unsalted butter
- 50 gram Elephant garlic
- 1/4 pinch Salt
- 7.50 milliliter Whole milk
- 7.50 milliliter Whipping cream
- 1/4 dash Lemon juice
- 3 Leeks
- 5 milliliter Extra virgin rapeseed oil
- 50 gram St george mushrooms
- 12.50 gram Unsalted butter
- 1/4 dash Lemon juice
- 12.50 gram Unsalted butter
- 25 milliliter Water
- 3/4 gram Salt
- 50 gram Orache
- 12.50 gram Unsalted butter
- 5 milliliter Extra virgin rapeseed oil
- 50 gram Lamb loin
- As required Sea salt
- 5 gram Unsalted butter
- 50 gram Lamb liver
- As required Salt
Nutrition
value
value
3534
calories per serving
252 g Fat211 g Protein72 g Carbs33 g FiberOther
Current Totals
- Fat252g
- Protein211g
- Carbs72g
- Fiber33g
MacroNutrients
- Carbs72g
- Protein211g
- Fiber33g
Fats
- Fat252g
Vitamins & Minerals
- Calcium698mg
- Iron29mg
- Vitamin A9731mcg
- Vitamin B11mg
- Vitamin B24mg
- Vitamin B363mg
- Vitamin B63mg
- Vitamin B9415mcg
- Vitamin B1297mcg
- Vitamin C73mg
- Vitamin E23mg
- Copper8mcg
- Magnesium462mg
- Manganese14mg
- Phosphorus2227mg
- Selenium223mcg
- Zinc25mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs