Seared Lamb with Salsa Verde Natalie Coleman
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Date: 2020-05-11
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Comments and reviews: 10
rohan
Soft juicy lamb with soft juicy peas and soft juicy lettuce. No variation in textures. That's something I don't personally like on a plate. I liked both the recipes individually but I didn't like the pairing. I would keep the lettuce fresh and crunchy with that beautifully cooked lamb and probably used a braised lettuce as a side to something else with contrasting textures like fried chicken.
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Soft juicy lamb with soft juicy peas and soft juicy lettuce. No variation in textures. That's something I don't personally like on a plate. I liked both the recipes individually but I didn't like the pairing. I would keep the lettuce fresh and crunchy with that beautifully cooked lamb and probably used a braised lettuce as a side to something else with contrasting textures like fried chicken.
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Baby
I personally dont like the way she handles stuffs and ingredients. It's kinda rude when she's throwing things into the mixer and to trashbin when she prepares the sauce. She even threw a spoon full of sauce onto the table, put the pan on the cutboard that later she used it to prepare the lamb. And put such hot pan in oven is not a good idea to me.
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I personally dont like the way she handles stuffs and ingredients. It's kinda rude when she's throwing things into the mixer and to trashbin when she prepares the sauce. She even threw a spoon full of sauce onto the table, put the pan on the cutboard that later she used it to prepare the lamb. And put such hot pan in oven is not a good idea to me.
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karlknocks23
Thanks for the recipe. But my concern is on the style. Not sure why trying to imitate Jamie Oliver. Brush that accent as cockney does not suit your beautiful face Be yourself and you will get there - as you can see from the comments everyone's saying the same thing. 2. 5 years late, but yeah, you can be better
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Thanks for the recipe. But my concern is on the style. Not sure why trying to imitate Jamie Oliver. Brush that accent as cockney does not suit your beautiful face Be yourself and you will get there - as you can see from the comments everyone's saying the same thing. 2. 5 years late, but yeah, you can be better
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gary
Top nosh, lamb's our favourite, don't remember having loin, certainly be looking into that, love my mint sauce, but the ingredients going into that salsa verde look like a must try, going to have to try the braised lettuce, like cabbage, lettuce seems a bit odd, hey ho, in for a penny. Thank you Natalie.
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Top nosh, lamb's our favourite, don't remember having loin, certainly be looking into that, love my mint sauce, but the ingredients going into that salsa verde look like a must try, going to have to try the braised lettuce, like cabbage, lettuce seems a bit odd, hey ho, in for a penny. Thank you Natalie.
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Jonas
I can not recommend putting the hot pan in the oven. I did this once and the pan got so overheated, that the remaining fat in the pan splashed all over the inside wands in the oven. So it started to smoke really fast and my hole kitchen was covered in smoke.
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I can not recommend putting the hot pan in the oven. I did this once and the pan got so overheated, that the remaining fat in the pan splashed all over the inside wands in the oven. So it started to smoke really fast and my hole kitchen was covered in smoke.
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Kavriel
I liked her cooking, and i'm sure it tastes great. But to me the plating was very lacking, i think food can be all about flavour in some instances, but when it has the potential to have that extra bit of presentation, it makes it looks more delicious.
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I liked her cooking, and i'm sure it tastes great. But to me the plating was very lacking, i think food can be all about flavour in some instances, but when it has the potential to have that extra bit of presentation, it makes it looks more delicious.
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Spa
I dont really wanna be meat police here but at 6: 13, where you can clearly see the grain, slicing the way she does is not against the grain. If she sliced outward, that would be. And I am only saying this because it really does make a big difference.
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I dont really wanna be meat police here but at 6: 13, where you can clearly see the grain, slicing the way she does is not against the grain. If she sliced outward, that would be. And I am only saying this because it really does make a big difference.
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TheK1ngdom
I made that braised pea and lettuce in veloute once (using proper stock) which I copied from Jamie's 30min meals. It was one of the worst things I ever tasted. One reason why I never cook cos I can't.
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I made that braised pea and lettuce in veloute once (using proper stock) which I copied from Jamie's 30min meals. It was one of the worst things I ever tasted. One reason why I never cook cos I can't.
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ikeee
So Please when Nat won Master Chef, and great to see you in front of the cameras doing what you do well girl, hope gran-dad hasn't put too much weight on with your food
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So Please when Nat won Master Chef, and great to see you in front of the cameras doing what you do well girl, hope gran-dad hasn't put too much weight on with your food
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Zaviex
Looks great but you messed up the plating a bit with the salsa. shoulda been a thin spread on the top slices then a bit to the right for dipping
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Looks great but you messed up the plating a bit with the salsa. shoulda been a thin spread on the top slices then a bit to the right for dipping
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