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Rowhill Grange
Wilmington, Kent DA2 7QH
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Roasted Saddle of Huntsham Lamb with ceps, griotte marmalade and carrot puree

Roasted Saddle of Huntsham Lamb with ceps, griotte marmalade and carrot puree

If you fancy indulging in a spot of cooking and recreating a little bit of Rowhill Grange at home, our Executive Chef, Luke Davis, has the perfect recipe for you.

Ingredients: (serves 4-6)

1 saddle Huntsham Estate lamb
1 bunch Swiss chard

500g Carrots

50g butter
250g small ceps, fresh or frozen
chopped leaves from 5 sprigs tarragon
Maldon sea salt
800ml whipping cream, reduced to 400ml cream
100g grated parmesan

For the Griotte marmalade

100g shallots, finely diced
100g fennel, finely diced
80ml sherry vinegar
150ml cherry purée
250g griottes (Morello cherries), stoned
2.5g coriander seeds
25g grainy mustard

 

To make the Griotte marmalade:

For the rest of the dish:

 

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