We will prepare lamb from the fabulous farm of Chantal Gillet, Les Bergeries des Sables in Curran. We will make a Merguez spiced lamb ragout with preserved lemon, cilantro & squash with cracked green olive relish & Israeli couscous tossed with toasted pumpkin seeds, feta & Lambros olive oil.
We will also enjoy a garlic & rosemary studded leg of lamb with mint & red onion relish. Served with pommes Anna one of the glories of the French kitchen. Savour a rich Scotch broth with pearl barley, root vegetables & herbs, served with oatmeal scones.