Lamb fine dining

This classic combination of lamb, aubergine, creme fraiche and pomegranate is given a new lease of life by James Cochran, who employs some neat techniques to make a sophisticated dinner party main. James uses a water bath to cook his lamb but you can just as easily do it in the oven.

Photo by DanielWatkins | Cookniche, linking the culinary world

Recipe for Onesta Cucina's junee lamb rack with beetroot purée, chargrilled zucchini, goat's cheese, currants & pine nuts, as featured in the Southern Highlands Cookbook.

Perfectly pink lamb is paired with nutty spelt, sweet little onions, a silky sweetcorn purée and salty samphire in this beautiful recipe from Jozef Rogulski. On the side, a clear, intensely flavoured lamb consommé is brimming with deep, savoury flavours.

Ananas Bar & Brasserie chef Neil Martin shares a recipe for a special occasion.

Credit to @lbarker_ Rolled saddle of Rhug Estate Lamb, Artichoke, Black Garlic, Pomme Soufflé . Keeping it positive, hoping to inspire!!…. If you like this post please take a moment to Like and Comment below and remember to check out and follow the original poster “Tag” @chefselection into your posts, they show up in our […]

Chef Matt Jenkins’s Instagram photo: “Baby lamb, roast beet purée and lamb jus ☑☑ Daily Inspiration from the best Chefs around the world 🌍🔪🔪👌👌☑☑…”

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