Roast lamb jelly
Serve with green bean jelly and apple-potato mash
Ingredients
- 100 g roast lamb, finely diced
- 250 ml gravy
- ½ sachet powdered gelatin
Method
- Warm gravy, add diced lamb and finely puree. Pass through a sieve (you may have to puree the mixture a second time, with a little extra gravy). Dissolve gelatin and slowly pour into warm lamb puree while stirring. Set aside to cool, stirring occasionally. When cooled pour into dish and put in fridge to set.