2-Michelin star chef Rolf Fliegauf from Switzerland’s Ecco Ascona creates a dish using lamb from Romandie. This is cooked in foaming butter and served with roasted aubergines, bell peppers a bell pepper pesto and lamb sauce. Rolf takes us through this step by step.

You can see more dishes from Rolf here: https://www.thestaffcanteen.co....m/users/wall/56760/R

More lamb recipe inspiration: https://www.thestaffcanteen.com/Lamb-Recipes

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