During this 'Roasted Lamb with Pistou Sauce' workshop, you will learn how to prepare a lamb saddle. You will understand the principles of butchering, braising and roasting lamb, as well as making a lamb jus. To accompany your lamb, you will prepare vegetable garnishes including confit potatoes, Provencal Vegetable Tian and Pistou sauce. The Chef instructor will be there to guide you through the recipe and all technical elements of the class, offering further suggestions and how the skills you will learn can be transferred into other dishes.
The workshop is held for a small group that gives participants a chance to work closely with our Chef. After your practical session, you will have a chance to enjoy tasting with Chef.
On the agenda:
- Debone, roll, braise and roast a saddle of lamb
- Make a lamb jus
- Vegetable accompaniments including a Provencal Vegetable Tian, potato confit and sauce Pistou.