BBC2: Raymond Blanc Kitchen Secrets

EPISODE THREE: LAMB
Broadcast Monday 07 March, BBC2 at 8.30pm

In this episode Raymond shares his favourite mouth-watering lamb dishes.

In this episode 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 Provençal 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 eight hundred sheep on his unique pastures. Raymond is invited to enjoy a feast of spit-roast lamb basted in his own harissa dressing..

To view the recipes, visit the BBC website by clicking here.

Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.

Follow Raymond Blanc on Twitter

Read RB's Le Blog for the catering profession on the Caterer webiste