From: Chef/owner Matt Jennings, Farmstead, Providence, RH. Yield: 1 breast of lamb. 1 breast of lamb 5 Tbsp. rapeseed oil 1 carrot, peeled and chopped medium 1 rib celery, chopped medium 1 small onion, chopped medium 2 cloves garlic, crushed 3 sprigs flat Italian parsley 1 sprig thyme (lemon thyme is best, if available) 1 bay leaf 2 kafir lime leaves ¾ cup vadouvan curry blend (sweet, French-influenced curry powder) 6 white peppercorns ½ cup dry white wine 5 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.