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  • 40-42 King Street West, M3 2WY

  • Selfridges, Exchange Square, Lower ground floor, Manchester, M3 1BD

  • Selfridges, Exchange Square, Second floor, Manchester, M3 1BD

  • Fumo, St Peters Square, 1 St Peter's Square, Manchester M1 5AN

  • House of Fraser, King Street West, Manchester

  • Marriott Hotel, Hale Road, Hale Barns, Cheshire

  • 6 - 7 South Parade, LS1 5QX

  • Flying Pizza 60 Street Lane, Roundhay, LS8 2DQ

  • 44 Corn Street, BS1 1HQ

  • 41 Castle Street, L2 9SH

  • 38-40 Granby Street, LE1 1DE

  • The Rooftop, Selfridges, Oxford St, London, W1A 1AB

  • 2 Regent Street, St James’s, London, SW1Y 4LR

  • Knightsbridge Green, SW1X 7QL

  • 37 St Martins Lane WC2N 4ER

  • 215 Piccadilly, London, W1J 9HL

  • Covent Garden, 30 Wellington St, London, WC2E 7BD

  • Floor 1, Selfridges, Birmingham, B5 4BU

  • Fumo Restaurant on 4, Selfridges, Upper Mall East, Birmingham, B5 4BP

  • Temple Street, B2 5BN

  • 1 Waterloo Street Birmingham B2 5PG

  • Prince Abdulaziz Ibn Musaid Ibn Jalawi St, As Sulimaniyah, 12241 Riyadh, Saudi Arabia

  • Cicchetti Doha, Qatar Shoumouhk Towers Qatar, Doha

  • Signor Sassi Bangkok 991 Siam Paragon Shopping Center Bangkok 10330

  • San Carlo Cicchetti Al Aali Complex, Seef District, Bahrain

Try at home: Spring Lamb

Available as an Easter special from Good Friday through to Easter Monday at Fumo and Cicchetti restaurants, our spring lamb cooked in hay celebrates the flavours of the new season. Delicious and healthy, roasting in hay gives the lamb a delightful smokiness whilst fresh rosemary and thyme add an aromatic touch.

Why not try our recipe at home?

Serves 2 people

Ingredients

Rack of lamb cut into 4 thick sections

A few handfuls of hay

200ml white wine

40 ml olive oil extra virgin

A few sprigs of fresh rosemary and thyme

5g juniper berries

5g fennel seed

20g crushed garlic with the skin left on

5 bay leaves

1 tea spoon bicarbonate of soda

salt and pepper to season

5g black pepper

 

Method

Place all ingredients (except hay) together in a bowl and mix

Remove and place in a dish, layer by layer, with hay between each layer

Place in the fridge to marinade for 24 hours

Pre-heat the oven to 200 degrees

Remove the lamb and hay from the bowl, leaving the liquid behind

Place the lamb in a roasting pan with a small amount of hay on top and underneath the lamb heat on the hob until the hay begins to smoke

Cover with a lid or foil

Place in the oven

Cook at 200 degrees for 10-12 minutes to suit your taste

Remove from the oven, drizzle with a little olive oil and chopped parsley and serve with mash, celeriac or potato gratin and green beans.

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