"You Choose" - The Restaurant at Harvey Nics

Now *that* is how you lamb

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Venue: The Restaurant, Harvey Nichols, The Mailbox, B1 1RE; website

Choice: Roasted rump of spring lamb (£17) Chooser: Assistant Manager

The good chaps and chapesses over at Harvey Nics have been having some spring-inspired DMCs with their all-day menu. And the results are light, fresh and herbaceous, whilst maintaining a strong selection of main event meat dishes with a twist of sunshine. Sourced from Aberdeenshire's Donald Russell, the velvety lamb is sous-vide and cooked for one hour in a water bath, at 56°C. The gloriously pink rump is then seared and given the briefest of rests before making nice with something akin to a pea cassoulet. Bordering on an obsession of head chef, Mark Walsh, the warm salad starts the night before, when green split peas begin their soaking. Cooked in chicken stock, fresh peas, broad beans, fine beans and a carefully balanced mix of herbs are added to the soft split peas. The result is the definition of springtime. Truffle mac'n'cheese is an obligatory side. Rather than simply sprinkling the top of the pasta with the good stuff, the kitchen stirs it through, ensuring every bite is as rich and as right as the last.

Venue: The Restaurant, Harvey Nichols, The Mailbox, B1 1RE; website

Choice: Roasted rump of spring lamb (£17) Chooser: Assistant Manager

The good chaps and chapesses over at Harvey Nics have been having some spring-inspired DMCs with their all-day menu. And the results are light, fresh and herbaceous, whilst maintaining a strong selection of main event meat dishes with a twist of sunshine. Sourced from Aberdeenshire's Donald Russell, the velvety lamb is sous-vide and cooked for one hour in a water bath, at 56°C. The gloriously pink rump is then seared and given the briefest of rests before making nice with something akin to a pea cassoulet. Bordering on an obsession of head chef, Mark Walsh, the warm salad starts the night before, when green split peas begin their soaking. Cooked in chicken stock, fresh peas, broad beans, fine beans and a carefully balanced mix of herbs are added to the soft split peas. The result is the definition of springtime. Truffle mac'n'cheese is an obligatory side. Rather than simply sprinkling the top of the pasta with the good stuff, the kitchen stirs it through, ensuring every bite is as rich and as right as the last.

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