Made by MANU
LAMB ROAST WITH PEAS ‘À LA FRANÇAISE’ & LAMB & ROSEMARY SAUCE
INGREDIENTS
2.5kg piece lamb shoulder with the bone in 40ml olive oil 4 sprigs rosemary 1 whole garlic, cut in half widthways 500g piece speck bacon, skin removed 10-12 baby pickled onions 1kg fresh or frozen peas 2 baby cos lettuce, sliced into 5cm lengths 100ml chicken stock 2 x 150g packets The Sauce by
