The Glasshouse
The relaxed dining in The Stables is all about hearty food cooked to perfection… just what you need after a round of golf. Here our Executive Sous Chef, Andrew Parkinson introduces a delicious roast lamb recipe from the menu for at home. A top tip is buying the best quality of meat and veg for your budget. Our lamb is selected from traditional hill farms with open pastures for a wholesome flavour and texture, and our chefs pick our fresh celeriac, herbs and beautiful greens every day in the Walled Garden.
Beyond the braised truffle celeriac, the secret is finishing the dish with the very flavoursome yet delicate dressing of pasted anchovies blended with finely chopped rosemary, a zest and squeeze of lemon. Enjoy!
Andrew Parkinson, Executive Sous Chef
Ingredients
Serves 4
For the slow roasted lamb | For the braised truffled celeriac |
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For the anchovy-rosemary dressing | |
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Method for the braised celeriac
Method for the anchovy-rosemary dressing
Serving
Book a table at The Stables restaurant to sample this dish and a whole host of other traditional, seasonal specials.
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Or call 01923 296010
Or call 01923 296010