1 rack of lamb.

For the Sauce:
1 shallot
½ pt red wine
½ pt beef stock
1 tbsp red currant jelly
Salt & Pepper
Puree of Potato
seasonal vegetables
truffle shavings


Make the sauce by cooking the shallot and tarragon for 2 minutes, add red wine and stock and reduce for 20 minutes.

Strain and stir in the red currant jelly and check seasoning.

For the lamb – sear the meat in a very hot pan and cook in the oven for 10 to 12 minutes at 450˚F.

Remove from the oven and cover and leave to rest for 10 minutes.

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