Saffron and Coriander Lamb Chops for the Bombay Sapphire Grand Journey (In Partnership with Bombay Sapphire)
This post is published in partnership with Bombay Sapphire, who sponsored this post. In it I share my preview The Grand Journey from Bombay Sapphire and share my recipe which features two of the 10 botanicals. The recipe follows at the end of the post. Enjoy!
The Bombay Sapphire Grand Journey returns to London this summer after a sellout season last year. Ivano Tonutti is the Master of Botanicals for Bombay Sapphire, and he travels the world to sustainably source the world’s finest botanicals for their gin. The Grand Journey is a fun and delicious multi-sensory dining experience with dishes created by Michelin Star Chef Tom Sellers of Restaurant Story and Bombay Sapphire cocktails created by Sean Ware to reflect these journeys and to showcase the flavours and the gin. The journey takes place on the Laverstoke Express, and takes you through the 10 sustainably sourced botanicals that are used to flavour Bombay Sapphire, from Java to Ghana to Tuscany, all the way to Laverstoke Mill, the home of Bombay Sapphire.
- for 2 people
- 6 lamb cutlets
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- a generous pinch of saffron threads
- 1 tbsp mild chilli (like Korean chilli powder or pul biber)
- to finish
- the zest of 2 lemons, and half a lemon for juice
- 2 tbsp of fresh mint
- sea salt
- saffron creme fraiche
- a pinch of saffron threads
- 250 ml creme fraiche
- edible flowers optional but very pretty!