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Koj is a British-Japanese chef based in the Cotswolds. After reaching the pinnacle of amateur cooking success in the final of MasterChef 2012, he turned professional after a fast track training programme in Michelin starred kitchens across the UK and Europe, before specialising in Japanese cuisine where his heart and heritage lie. He has cooked Japanese style food for The Queen, sports stars, supermodels and Hollywood royalty. We have also teamed up with Koj, to offer bespoke foodie weekends, weeks or mid weeks when you are staying at a Luxury Cotswold Rental Property.
Koj is a British-Japanese chef based in the Cotswolds. After reaching the pinnacle of amateur cooking success in the final of MasterChef 2012, he turned professional after a fast track training programme in Michelin starred kitchens across the UK and Europe, before specialising in Japanese cuisine where his heart and heritage lie. He has cooked Japanese style food for The Queen, sports stars, supermodels and Hollywood royalty. We have also teamed up with Koj, to offer bespoke foodie weekends, weeks or mid weeks when you are staying at a Luxury Cotswold Rental Property.
Mint and hazelnut crust
Equipment
Lamb and garnish
Cauliflower puree
Salsa verde
Crust
Dice the soft butter into a large mixing bowl, then chop the mint finely and add it to the butter. Beat the mint through the butter then add the salt, pepper, hazelnuts and breadcrumbs and combine thoroughly. Place the butter between two sheets of parchment paper and roll it out to about 3-4mm thick. Place in the fridge until needed.
Lamb
Preheat the frying pan with a little oil. Rub the lamb with oil and season with salt, then sear for a minute on each side until brown. Place the lamb in a roasting tray and allow to cool a little. Take the crust from the fridge and cut it to fit the lamb. Preheat the oven to 200 celsius then 20-25 minutes before serving, place the lamb in the oven to roast for between 8-12 minutes (depending how big the lamb is and what temperature it was). If the crust hasn't gone crispy, place under a grill for a couple of minutes until golden and crispy. Rest the lamb for at least 5 minutes in a warm place.