This plate is a culmination of lots of different cheffy processes.The lamb - We butchered and French trimmed the racks of lamb. Tied it up to give perfect little eyelets of meat, then sealed in a pan before finishing it in the oven.
The madeira sauce - A reduction using shallots, madeira, butter, good stock, lemon juice and seasoning (everything has lots of seasoning here)
The wild mushrooms - After beig happily regaled with tales of killer mushrooms we carefully trimmed them, washed them then fried briefly in oil and butter
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