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24 Tue Nov
Departure
01 Tue Dec
Arrival
24 Tue Nov
Departure
01 Tue Dec

The Devonshire at home – Spring lamb, curly kale, mint & nettle sauce

19th June 2020
Featured image for The Devonshire at home – Spring lamb, curly kale, mint & nettle sauce

In this recipe video Rob Harrison, Head Chef at The Devonshire Fell, uses foraged nettle leaves and fresh mint to create the perfect accompaniment to a delicious rack of spring lamb, served with champ mashed potato.

You will need:

Rack of lamb
Mashed potato
4/5 Spring onions
Curly kale
Small bunch of fresh mint
Small bunch of nettle leaves
Splash of white wine vinegar
Rapeseed oil
A quality red wine sauce

Watch the video for the full method:

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