"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Reply
 
Thread Tools Display Modes
 
Old 03-11-2005, 07:29 AM   #1
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Lamb with dauphinoise-style potatoes

Picked this recipe up as a give-away card at my local supermarket. I'm going to make this for Sunday lunch this weekend.

Serves 4

600ml red wine
3 sprigs each of rosemary, thyme and sage, coarsely chopped
1/2 teaspoon sea salt, plus ground black pepper
2 cloves garlic, crushed
4 black peppercorns
2 x best end of lamb, French trimmed
2 leeks
425ml double cream, plus 150ml for the sauce
2 cloves garlic, crushed
4 sprigs of sage
3 medium-sized floury baking potatoes
2 teaspoons truffle oil
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 leek, finely sliced
4 large, dried morels
600ml red wine
600ml lamb stock
1 bay leaf
1 tablespoon tomato purée
2 black peppercorns
1 sprig fresh rosemary
2 tablespoons extra virgin olive oil



Combine the wine, herbs and garlic. Season. Place lamb in a plastic container or large bowl and pour in the marinade.

Wash and dice the leeks finely and put into a pan with the double cream, garlic and seasoning. Bring to the boil, then leave to stand for 20 minutes. Shred sage and mix into the cream. Scrub potatoes and cut into thin slices. Layer the potatoes with the leeks/cream mixture in a square, oven proof dish (I use the smaller le Creuset pan that I use for lasagne) Cover with baking paper and bake at 200C/Gas mark 6 for 30 mins. Remove paper and continue baking at 180C/Gas mark 4 for another 45 minutes or so.
For the cream sauce, bring the 150ml of cream to the boil and reduce by half. Using a hand blender, add the oil and some pepper so that the sauce is light and frothy. Add salt to taste.

For the jus, sauté the onion, garlic and leek in 2 tablespoons of olive oil, add the morels, wine, stock, bay leaf, tomato purée and peppercorns. (If you have any lamb bones, add them now.) Bring to the boil and skim off any impurities. Simmer for 1 hour, strain and return to the heat. Add the rosemary and reduce to about 300ml. Just before serving, remove the rosemary, season to taste and blend in the extra virgin olive oil using a hand blender.

Remove the lamb from the marinade and pat dry. Seal the meat in a hot sauté pan with a little olive oil. When it is browned, place in an oven preheated to 180°C/gas mark 4 for 10-15 minutes. Leave to rest for 10 minutes before carving.

To serve, place a portion of dauphinois on each plate with 3 lamb cutlets, a little of each sauce and vegetables of your choice.

__________________

__________________
Ishbel is offline   Reply With Quote
Old 03-11-2005, 10:25 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I can't wait to hear how it comes out. Make sure to give us a full review :)
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.