{"id":18968,"date":"2014-09-12T15:06:11","date_gmt":"2014-09-12T14:06:11","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=18968"},"modified":"2014-09-12T15:30:46","modified_gmt":"2014-09-12T14:30:46","slug":"ed-baines-slow-roast-lamb-shoulder-with-onions-recipe-on-the-alan-titchmarsh","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/18968\/ed-baines-slow-roast-lamb-shoulder-with-onions-recipe-on-the-alan-titchmarsh\/","title":{"rendered":"Ed Baines Slow Roast Lamb Shoulder casserole with Onions and Courgettes recipe on The Alan Titchmarsh"},"content":{"rendered":"

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Ed Baines cooks slow roast lamb shoulder casserole with onions from Alan’s garden from on The Alan Titchmarsh.<\/p>\n

Ed began his catering career with a two-year apprenticeship with Anton Mosimann at The Dorchester in London. At the age of 25, Ed was asked to open Daphne’s restaurant in London’s South Kensington; he remained head chef there for three years before seting up his own ventures in Soho and Fulham.<\/p>\n

The ingredients for his roast lamb dish are: 1.6 kg lamb shoulder boned & rolled, fine salt and freshly pepper, 2 tbsp olivel oil, 6 kg 8 thinly sliced onions, 1 sprig of thyme, 1 tbls sherry vinegar, Several finely chopped anchovies, \u00bd stock pot cube and 2 tbsp chopped fresh parsley.<\/p>\n

Ed serves is lamb dish with Zucchhini \/ Courgettes Trifoliate made with: 1 pound small zucchini, 10 ounces cherry tomatoes, 2 cloves garlic, 2 tablespoons chopped mint, 3 tablespoons extra-virgin olive oil, divided, \u00bd to \u00be teaspoon fine sea salt, Juice of \u00bd a lemon and Freshly ground black pepper to taste.<\/p>\n

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