New season on the Rosa, one of  the new dishes on the Rosa, Lamb with Provençal vegetables.

Fillet of lamb cooked sous vide at 49 degrees centigrade & then pan seared on a fondant potato pave, served with courgette, aubergine, red peppers & cherry tomatoes all individually cooked on a tomato, red pepper, herb de provenance & olive oil purée. Topped with a black olive & parsley crumble, finished with  a steamed courgette flower & port & lamb sauce.