HOW TO: London Roast of Lamb In-Flight PlatingJanuary 09, 2015 by John Detloff
Imagine sitting in a cozy pub in the English countryside. This dish which was created by Executive Chef Neil Pope on our London team. The lamb, with its earthy flavors, roasted to perfection with English peas and potato mash. The mint demi-glace accompanies the lamb with every bite to bring out the rich flavor of the meat.
Tools and Ingredients
- Cutting Board
- Roasted Lamb Entree
- Roasted Lamb Loin
- Potato Mash and Peas
- Mint Demi-Glace
- Heat oven to 275 F (135 C) and cook for 20 minutes. If necessary, adjust temperature to your oven since ovens can vary.
3 Plating Steps
- Place potato mash and peas in center of plate.
- Slice rested lamb lion on a bias. Arrange around mash and peas.
- Spoon mint demi-glace on and around lamb.