Probably the most cooked lamb dish in the world and each Chef adds his or her touch. Joffrey’s is Parmesan!! Try it!
Servings
2/3
Prep. time:
15 mins
Cook:
20/25 mins
Difficulty:
Fairly Simples
Ingredients
1 lb rack of lamb 400g French cut
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil, divided
- cloves garlic, peeled and smashed
- 1/4 cup breadcrumb(85 g)
- 1/8cup fresh flat-leaf parsley(10 g)
- ½ tablespoons fresh rosemary
- 1/4 cup grated parmesan cheese(55 g)
- ½ tablespoons whole grain dijon mustard
Step by Step Instructions
Step 1
Preheat oven to 400°F (200°C).
Season lamb generously with salt and pepper.
Heat a cast-iron over medium-high heat.
To the hot pan, add in 4 tablespoons of the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
Step 3
Roast in the oven for 20-25 minutes.
Step 5
Remove potatoes and cream thoroughly, remove lamb and allow to rest. Place the creamed potato on a plate, cut the lamb into equal pieces and place on the potato. Garnish with your favourite vegeatble(s).
If you would like a ‘gravy’, deglaze the pan with a little red wine (or port) add some lamb/chicken/beef stock, reduce, whisk in some butter and taste for seasoning and serve seperately.
Bon appétit !
Step 2
Remove garlic and add to a food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
Brush the top and sides of the lamb with mustard.
Coat the top and sides of the lamb with the breadcrumb mixture
Step 4
Meanwhile, blanch sliced potatoes, put on a baking tray, sprinkle some thyme, a good blob of butter and a little fresh cream and put in the oven at the same time as the lamb.
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
Bon Appétit !
