Raymond Blanc’s Kitchen Secrets – Lamb episode 3
In Raymond Blanc’s Kitchen Secrets – Lamb episode 3, Raymond shares his favourite mouth-watering lamb dishes. To start, succulent lamb's liver with caramelised potatoes and a dusting of traditional French seasoning. Shoulder of lamb is slow-roasted with garlic and herbs and served with an earthy potato and turnip gratin to create a hearty but melt-in-the-mouth meal. Next Raymond returns to his roots with a truly French-inspired dish. Lamb Provencal sees a vivid, herb-encrusted rack of lamb accompanied by a juicy ratatouille. To finish, each tender cut of lamb comes together on one plate surrounded by lively vegetables and a rich tapenade to create a show-stopping finale. Along the way Raymond travels to Hampshire to visit ex-Formula One champion Jody Sheckter who runs one of the country's only organic and biodynamic farms where he rears 800 sheep on his unique pastures. Raymond is invited to enjoy a feast of spit-roast lamb basted in his own harissa dressing. Raymond describes