Season the lamb with salt and pepper, and seal it.
Add onion and garlic to a pan with oil and sauté for a while. Add brewed Earl Grey Tea and essence. Reduce to half.
Add lamb stock. Marinade the lamb in this mix and bake in the oven at 160°C for 45 minutes.
Cut the filo in to squares and fill in to a mould filled with lamb ragout and baked in the oven.
Boil potatoes and mash it by using a potato masher and pass through a sieve. Boil cream and milk together, add mash potatoes and mix to a smooth pulp, finally mount with butter and season.
Green Pea Bubble
Boil Green Peas and Puree it, and pass it through. Return to pot and add Gluconolactat, mix well and fill into a Silicone mould. Blast freeze. Mix the alginate and water. Dip the frozen Green Peas into the solution. Leave for a few minutes and return to a flavoured stock.
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