Spring Lamb, doesn’t get much better than this kids. Juicy, sweet, rose pink meat that would turn any vego on their heads if they would only come to their senses and eat the little baby. And what better pairing to a baby lamb than baby eggplants…joy. Braised these little gems in a soy based stock for 2 hours….perfecto. The roast carrots worked nicely with the orange and chives, the parsnip puree was a very welcome vehicle from the lamb jus. I’m addicted to madeleines…..I could eat them with every meal.  Warm madeleines with the chilled berries and cold silky custard…heaven.

Roast rack of Lamb

Roast Carrots, Orange and Chives

Braised Baby Eggplants

Parsnip PureeMadeleines, Berries, Clotted Cream Custard