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Spring lamb, vegetable platter, mint sauce, Chianti gravy, chocolate fondue


Spring lamb, vegetable platter, mint sauce, Chianti gravy, chocolate fondue Recipe

Ingredients:
  • 1 quality 8-bone rack of lamb, fat removed
  • 1 2-piece pack quality lamb neck fillet, approximately 250g
  • 3 sprigs fresh rosemary
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard
  • white wine vinegar
  • 300 g cherry tomatoes on the vine
  • 4 rashers higher-welfare smoked bacon
  • 2 sprigs fresh rosemary
  • 1 heaped tablespoon plain flour
  • glass red wine
  • 500 g baby new potatoes
  • 250 g baby carrots
  • 1 bunch fresh mint, stalks of
  • 1 organic chicken stock cube
  • 200 g fine beans
  • 200 g runner beans
  • Savoy cabbage
  • 200 g frozen peas
  • 1 knob butter
  • lemon
  • 1 bunch fresh mint, leaves from
  • 4 tablespoons red wine vinegar
  • 1 tablespoon golden caster sugar
  • olive oil
  • extra virgin olive oil
  • sea salt
  • black pepper
  • 100 g good-quality dark chocolate (70% cocoa solids)
  • 1 teaspoon vanilla paste or extract
  • 100 ml milk
  • 4-6 handfuls mixed fruit, such as mango, strawberries or pineapple
Directions:
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