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.
Useful Note
Date: Saturday 13th June 2020
Time: 09:00 hrs. - 16:00 hrs.
Language: All workshops are conducted in English with Thai translation
No. of Participants: 16
Included in the price:
- A 6-hour practical session (not inclusive of a 1-hour lunch break), all ingredients, a recipe folder with notepad and pencil, apron and hat.
Remarks:
- Participants should be at least 17 years old at time of application.
- No prior knowledge is required for this course and is suitable for novices, cooks with some experience, dedicated amateur cooks and those seeking to further their culinary skills. All of the food created during the session are yours to take home with you.