Monday, 23 May 2011
Sunday Breakfast under the trees/Petit-déjeuner sous les arbres
Mike's marinated leg of NZ lamb went down well once again but we served it with a slightly different sauce which proved to be the star of the show...so much so that the Parisians sat in their fancy 2 Michelin Starred restaurant in Epernay the night after dining on the lamb chatting about how fabulous it was...comparing it to their lamb medallions they had been served with much grace!
Mike's Butterflied Leg of Lamb with Anchovy and Mint sauce
Butterfly a leg of lamb and then make a marinade using the ingredients below....crush, chop finely and blend together in any way you prefer so the flavours can mix and create a potent thick paste...
Rosemary and Oregano Marinade
6 cloves of garlic crushed in a mortar and pestle with a tsp of Rock salt and a few freshly ground turns of the pepper mill...chop a few branches of young rosemary and oregano finely and...blend together with 1/4 cup olive oil and 1/2 a cup red wine...spread over the lamb and leave for 7-8 hrs [or overnight] to marinate...
Cook with half a dozen whole peeled shallots in a roasting pan for 1 hour at 180 deg or until still slightly pink...or however you prefer...this can be done on the BBQ then finished in the oven...baste the meat with the remaining marinade halfway through cooking time...
Serve with Anchovy and Mint sauce
a generous handful of mint leaves
4 or 5 cloves of roughly chopped garlic
4 anchovy fillets
4 tbsp olive oil
3 or 4 tbsp red wine vinegar
2 tsp of sugar
salt and pepper to season...taste and add to your palates preference...
Blend all the ingredients with a handheld blender and when the lamb is ready to serve...slice and place on a large platter using the cooked shallots, halved roasted tomatoes and steamed green beans to make the platter beautiful! Serve with new potatoes....and this fabulous onion dish!!
Parmesan and Thyme Baked Onions
6 large yellow peeled onions
4 or 5 sprigs of fresh thyme
300 ml cream
generous pinch of salt and pepper
handful of freshly grated Parmesan cheese
1. Boil the onions in water for 25 mins
2. Halve onions and place in a serving dish
3. Mix the thyme, salt and pepper and the cream together and pour over the onions
4. Sprinkle the cheese over the dish and a few more thyme leaves.
5. Bake for around 20 mins at 170 deg...till bubbling and slightly browned....
Posted by Glenis at 02:22