La La Lamb

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La La Lamb: you too can recreate the first few notes of La La Land‘s breakout hit, City Of Stars… in food!
La La Lamb - you too could make the music of City of Stars out of food!

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Does this really need an introduction? OK, I know it’s not a stage show (yet…) but how could we possibly ignore the biggest hit musical on celluloid for a generation (well, since High School Musical 3)? Damien Chazelle’s (of Whiplash fame) homage to the golden age of musicals, with a best-selling score by Justin Hurwitz and head-turning performances by The Two Prettiest People In Hollywood (TM), has already won 2017 in pretty much every category.

Join us in celebrating the joy that is La La Land by recreating the first few notes of its breakout hit, City Of Stars in food… yes, that’s right. Admit it, you wish I’d written the lyrics in spaghetti (and so do I goddammit!) And don’t go telling me it’s in the wrong key…

Trim and excess fat off the lamb and cut each fillet into three pieces. Heat some oil in a frying pan and brown the meat before transferring to a small oven-proof casserole dish along with the chopped root vegetables and herbs. Add the onions to the frying pan and soften before adding the wine and bringing it to the boil. Stir in the pomegranate molasses (a couple of teaspoons of red currant jelly would do otherwise), stock and cinnamon and some black pepper. Pour the onion and liquid into the casserole dish, cover and put in the oven at 150C for three hours.

Lay out the rhubarb on a lined baking sheet and pop in the oven for about 15-20mins until the rhubarb has softened. Brush the cooked rhubarb with the honey – the idea is just take the edge of the sharpness, not to overly sweeten it. Steam or boil the asparagus and mangetouts.
Once cooked, use the rhubarb to create the stave, stand the cooked lamb on end for the notes and use asparagus and mangetouts for the tails of the notes.

Assuming you’re not recreating sheet music (you crazy fools!), you might want to serve this alongside some kind of potato, suitable green veg or a salad. The rhubarb does complement the flavour of the lamb really well, so give it a try! It’s not completely La-la.

 

La La Lamb
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Ingredients

  • 2 Lamb neck fillets (about 450g)
  • Oil for frying
  • 1 red onion, chopped
  • 2 cloves of garlic, crushed with a knife
  • 1 carrot, roughly chopped
  • 100g swede, roughly chopped (or a second carrot!)
  • 250ml white wine
  • 1 bay leaf
  • 2 sprigs rosemary
  • ½ tsp cinnamon
  • 1 tbsp pomegranate molasses
  • 1 tbsp Knorr chicken stock concentrate
  • 10 stems champagne rhubarb
  • 1 tbsp runny honey
  • Asparagus
  • Mangetouts

Instructions

  1. Trim and excess fat off the lamb and cut each fillet into three pieces. Heat some oil in a frying pan and brown the meat before transferring to a small oven-proof casserole dish along with the chopped root vegetables and herbs.
  2. Add the onions to the frying pan and soften before adding the wine and bringing it to the boil. Stir in the pomegranate molasses (a couple of teaspoons of red currant jelly would do otherwise), stock and cinnamon and some black pepper. Pour the onion and liquid into the casserole dish, cover and put in the oven at 150C for 3hrs.
  3. Lay out the rhubarb on a lined baking sheet and pop in the oven for about 15-20 mins until the rhubarb has softened. Brush the cooked rhubarb with the honey - the idea is just take the edge of the sharpness, not to overly sweeten it. Steam or boil the asparagus and mangetouts.
  4. Once cooked, use the rhubarb to create the stave, stand the cooked lamb on end for the notes and use asparagus and mangetouts for the tails of the notes.
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