Imagine sitting in a cozy pub in the English countryside. This dish which was created by Executive Chef Neil Pope on our London team. The lamb, with its earthy flavors, roasted to perfection with English peas and potato mash. The mint demi-glace accompanies the lamb with every bite to bring out the rich flavor of the meat.
Tools and Ingredients
- Cutting Board
- Tongs
- Knife
- Spoon
- Plate
- Roasted Lamb Entree
- Roasted Lamb Loin
- Potato Mash and Peas
- Mint Demi-Glace
Reheating
- Heat oven to 275 F (135 C) and cook for 20 minutes. If necessary, adjust temperature to your oven since ovens can vary.
3 Plating Steps
- Place potato mash and peas in center of plate.
- Slice rested lamb lion on a bias. Arrange around mash and peas.
- Spoon mint demi-glace on and around lamb.
To access a PDF of the London Roast of Lamb In-Flight Plating Guide, follow this link. View more in-flight plating guide videos on YouTube.
Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire.
