{"id":142679,"date":"2021-03-20T22:34:36","date_gmt":"2021-03-20T21:34:36","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=142679"},"modified":"2021-03-20T22:34:36","modified_gmt":"2021-03-20T21:34:36","slug":"matt-tebbutt-roast-lamb-with-a-onion-garlic-and-potato-rosti-peas-parsley-and-dill-creme-fraiche-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/142679\/matt-tebbutt-roast-lamb-with-a-onion-garlic-and-potato-rosti-peas-parsley-and-dill-creme-fraiche-recipe-on-saturday-kitchen\/","title":{"rendered":"Matt Tebbutt roast lamb with a onion, garlic and potato rosti, peas, parsley and dill creme fraiche recipe on Saturday Kitchen"},"content":{"rendered":"

Matt Tebbutt served up roast lamb rump with a onion, garlic and potato rosti, peas, parsley and dill creme fraiche on Saturday Kitchen.<\/p>\n

The ingredients for the rump of lamb are: dash olive oil, 300g lamb rump, 1 garlic clove, 1 small bunch thyme, 50ml Madeira and 50g butter.<\/p>\n

For the onion, garlic and potato rosti: 1 brown onion, grated, 1 large potato, peeled and grated, 2 garlic cloves, grated, 1 free-range egg, 1 tbsp plain flour and 2 tbsp olive oil.<\/p>\n

For the braised peas: 50g butter, 6 spring onions, roughly chopped, 1 garlic clove, thinly sliced, 100g frozen peas, 300ml chicken stock and 2 tbsp roughly chopped fresh mint.<\/p>\n

For the herb creme fraiche: 200g creme fraiche, 1 tsp roughly chopped fresh parsley and 1 tsp roughly chopped fresh dill.<\/p>\n

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