2 Vaitau
16 Vaega
Raymond Blanc's Kitchen Secrets - Season 2 Episode 3
In this episode Raymond shares his favourite mouth-watering lamb dishes. To start, succulent lamb's liver with caramelised potatoes and a dusting of traditional French seasoning. Shoulder of lamb is slow-roasted with garlic and herbs and served with an earthy potato and turnip gratin to create a hearty but melt-in-the-mouth meal. Next Raymond returns to his roots with a truly French-inspired dish. Lamb Provencal sees a vivid, herb-encrusted rack of lamb accompanied by a juicy ratatouille. To finish, each tender cut of lamb comes together on one plate surrounded by lively vegetables and a rich tapenade to create a show-stopping finale.
- Tausaga: 2011
- Atunuʻu:
- Ituaiga: Documentary
- Potu potu: BBC Two
- Upu autu: cooking, food, culinary arts
- Faʻatonu:
- Faʻafiafia: Raymond Blanc
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