lamb is simply the best

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lamb chops, baby carrots and cauliflower with béchamel…

 

Béchamel sauce:

85 g butter

85 g plain flour

850 ml full milk

pepper

40 g parmesan, grated

130 g cheddar cheese, grated

 

 

 

Put a non-stick saucepan or milk pan over a medium heat on the hob and melt the butter. Gradually add the flour to make the base of the sauce. Allow to cook gently for 5 minutes.

Add the milk to the pan, bit by bit, and stir it in thoroughly.

Add the Parmesan and the cheddar, and season to taste. Stir thoroughly.

Ladle the sauce over the vegetables and serve.

 

 

 

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