Flavours of France and the Mediterranean: Sous vide lamb medallions, green and black olive soil, sweet red pepper coulis
I have spent time studying and holidaying in the South of France and its magical colours and flavours have stayed with me. When I think lamb – especially this Easter weekend – I think of the bold, sunny flavours of the Med. Thyme, anchovies, garlic, olives, peppers, capers and oregano form a medley of taste sensations to enhance the deep flavours of lamb. The olive soil is an extraordinary but easy preparation that intensifies the olive flavour in a way that makes you think you’ve never tasted olives before.
