If you are looking for a little bit of a challenge that includes some succulent lamb then this is the receipe for you. This receipe has four elements to the dish, smoked lamb with carrot puree, sauteed mushrooms and little gems, plus a red wine sauce.

  • Ingredients
         For the Lamb
  • 2 lamb cutlets
  • wood chips 2 handfuls
  • Old buiscuit tin (pierce the lid with a knife to create air vents)

       For the carrot puree

  • 2 carrots peeled and chopped
  • 2 knobs of butter
  • Dash of cream

      For the sauteed little gem & mushrooms

  • Sliced little gem lettuce
  • Sliced mushrooms

         For the red wine sauce

  • 1 tbsp balsamic vinegar
  • 150 ml red wine
  • 1tsp light brown sugar
  • 150ml beef or lamb stock
  • 1tsp fresh thyme leaves
  • 1tsp of gravy browning
  • Cooking time
  •  45 mins
  • Serves
  • 2 person

For the smoked lamb place the biscuit tin on the gas or hob with the wood chips on a low heat. Now place your seasoned chicken on some tinfoil and place over the wood chips. Now shut the lid of the biscuit tin and leave to smoke for 3-5mins. Now remove the lid and chicken and finish it off on the frying pan with a drop of oil.


For the carrot puree boil the carrots in water until like mush. This usually takes 10-15mins. Then strain off the water and place into the food processor with the cream, butter and salt. Pulse until smooth and set aside until you need it.


For the sauteed mushrooms and little gem place it all into a saucepan with a drop of oil and salt and wilt down for 3-4 mins on a high heat.


Heat a small pan and pour in the vinegar and red wine. Boil until reduced by half and then add the sugar, stock and thyme and reduce to a sauce consistency which should coat the back of a spoon. Add in the gravy browning, pass the sauce through a sieve, season to taste and keep warm.