Wagyu Fillet, Fondant Potato & Black Truffles
Chef Jane Tibble knows that it's classics that dominate.
1 lamb shoulder
6 cloves garlic
1 bay leaf
10ml olive oil
1 sprig rosemary
1 sprig of thyme
12 sorrel leaves
12 sprigs mint
10g sheep's milk cheese
1 large beetroot, peeled and cut into strips
Salt and pepper
Season the lamb with salt and pepper and place in a deep baking tray.
Smash the garlic, herbs and oil and rub into the lamb.
Cover with tin foil and then cook for 4 hours at 170 degrees. The lamb is ready when it pulls away from the bone.
In a frying pan, caramelise the sugar, carefully add the beetroot and the water. Cook for 1 minute.
Serve on a plate with chunks of lamb, torn mint and crumbled sheep’s milk cheese.
Chef Darren Robertson
Recipe provided by Three Blue Ducks Bronte