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Lamb With Cheese On Toast Recipe

Recipe By Great British Chefs

This lamb recipe by luke holder presents lamb three ways loin, shoulder and belly. The vegetables are a courgette puree, artichoke barigoule, saffron pickle.

4.8
30 Rating -
Rate
Non Vegdiet
1 day 1hr total
1 day 1hr total
Lamb With Cheese On Toast
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Ingredients for Lamb With Cheese On Toast Recipe

  • 1/4 Short saddle of lamb
  • 1/4 tablespoon Oil
  • 250 gram Lamb belly
  • 20 gram Rock salt
  • 1/4 bunch Thyme
  • 1/2 kilogram Duck fat
  • 125 gram Bone and rolled lamb shoulder
  • 3/4 Carrots
  • 1/4 Leek
  • 1/2 Onions
  • 1/4 Head of celery
  • 1/4 Bulb of garlic
  • 1/4 Bay leaf
  • 1/4 bunch Thyme
  • 125 milliliter Chicken Stock
  • 1/4 dash White wine
  • 125 gram Courgette
  • 125 gram Beetroot
  • 1/2 sprig Fresh thyme
  • As required Olive oil
  • 50 gram Caster sugar
  • 50 milliliter Cabernet sauvignon vinegar
  • 250 gram Artichoke
  • 15 milliliter White wine vinegar
  • 1/2 Bay leaves
  • 3/4 Carrots
  • 1/2 stick Celery
  • 1/2 Shallots
  • 75 milliliter Chicken Stock
  • 25 milliliter Olive oil
  • 3/4 gram Rock salt
  • 3.75 gram Thyme
  • 10 gram Garlic
  • 3/4 gram Saffron
  • 75 gram Baby carrots
  • 100 milliliter White wine vinegar
  • 25 milliliter Water
  • 1/2 Green cardamom pods
  • 1/2 Star anise
  • 1/2 Bay leaves
  • 1/4 pinch Fennel seeds
  • 1/2 Pink peppercorns
  • 1/2 Cloves
  • 25 gram Caster sugar
  • 1/2 sprig Thyme
  • 12.50 gram Nanny bloo cheese
  • 12.50 gram Rosary farm goat's cheese
  • 12.50 gram Cerney ash goat's cheese
  • 2.50 gram Garlic
  • 1/4 Lemon
  • 3/4 gram Thyme
  • 1/2 gram Rosemary
  • 1/4 Loaf of crusty bread
  • 250 gram Lamb belly
  • 20 gram Rock salt
  • 1/4 bunch Thyme
  • 1/2 kilogram Duck fat
  • 125 gram Bone and rolled lamb shoulder
  • 3/4 Carrots
  • 1/4 Leek
  • 1/2 Onions
  • 1/4 Head of celery
  • 1/4 Bulb of garlic
  • 1/4 Bay leaf
  • 1/4 bunch Thyme
  • 1/4 dash White wine
  • 125 milliliter Chicken Stock
  • 125 gram Courgette
  • 125 gram Beetroot
  • 1/2 sprig Fresh thyme
  • As required Olive oil
  • 50 gram Caster sugar
  • 50 milliliter Cabernet sauvignon vinegar
  • 250 gram Artichoke
  • 15 milliliter White wine vinegar
  • 1/2 Bay leaves
  • 3/4 Carrots
  • 1/2 stick Celery
  • 1/2 Shallots
  • 75 milliliter Chicken Stock
  • 25 milliliter Olive oil
  • 3/4 gram Rock salt
  • 3.75 gram Thyme
  • 10 gram Garlic
  • 3/4 gram Saffron
  • 100 milliliter White wine vinegar
  • 25 milliliter Water
  • 1/2 Green cardamom pods
  • 1/2 Star anise
  • 1/2 Bay leaves
  • 1/4 pinch Fennel seeds
  • 1/2 Pink peppercorns
  • 1/2 Cloves
  • 1/2 sprig Thyme
  • 25 gram Caster sugar
  • 75 gram Baby carrots
  • 1/4 Short saddle of lamb
  • 1/4 tablespoon Oil
  • 1/4 tablespoon Oil
  • 12.50 gram Nanny bloo cheese
  • 12.50 gram Rosary farm goat's cheese
  • 12.50 gram Pyramid ash goat's cheese
  • 2.50 gram Garlic
  • 1/4 Lemon
  • 3/4 gram Thyme
Nutrition
value
6155
calories per serving
297 g Fat439 g Protein389 g Carbs137 g FiberOther

Current Totals

  • Fat
    297g
  • Protein
    439g
  • Carbs
    389g
  • Fiber
    137g

MacroNutrients

  • Carbs
    389g
  • Protein
    439g
  • Fiber
    137g

Fats

  • Fat
    297g

Vitamins & Minerals

  • Calcium
    6103mg
  • Iron
    390mg
  • Vitamin A
    11761mcg
  • Vitamin B1
    4mg
  • Vitamin B2
    2mg
  • Vitamin B3
    82mg
  • Vitamin B6
    6mg
  • Vitamin B9
    1607mcg
  • Vitamin B12
    8mcg
  • Vitamin C
    232mg
  • Vitamin E
    41mg
  • Copper
    13mcg
  • Magnesium
    1372mg
  • Manganese
    29mg
  • Phosphorus
    5369mg
  • Selenium
    380mcg
  • Zinc
    71mg
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
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Recipe By Great British Chefs