Escape to Fresh Grass. For the last few weeks the horses have been getting restless. All winter they’ve been in the stables eating hay and oats, but every summer they move to the fields to dine on fine fresh grass. They can smell it in the air, and when the time comes for the move you don’t try and lead them… Oh no, you just rope off a route, throw open a stable door, and don’t stand in the way!
Archive for April, 2012
1 rack of lamb
15 baby carrots
100gr of wild garlic
½ glass basic sauvignon blanc
2 sprig’s parsley
3 gloves garlic
Sprig of rosemary
Pan sear the lamb for 3 minutes each side, Leave to rest.
Put carrots, garlic, thyme and butter in oven proof tray, place lamb on top, roast for 20-25 minutes gas mark 6 (180 c) for medium.
Dice the shallots, sweat with 10 gr of butter. When golden add wine, chopped wild garlic, cream, and reduce by half.
HOW IT LOOKS
Build carrots on plate, place lamb on side and cream plate with sauce
With recipes including Elderflower Champagne and Wine, the attached Wild Elderflower template includes everything you need to know about what it looks like, where to find it and pick it, and how to prepare and preserve it.