| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 2 |
|
Best ends of lamb about 2 1/4kg total; filleted with bones |
|
|
; weight, chopped for stock |
| 3 |
tb |
Oil |
| 30 |
g |
Tomato paste |
| 6 |
|
Ripe tomatoes |
| 1 |
|
Onion |
| 1/2 |
|
Carrot; (peeled, washed and |
|
|
; chopped) |
| 1/2 |
|
Stick celery; (peeled, washed and |
|
|
; chopped) |
| 1 |
sm |
Leek |
| 1 |
|
Sprig thyme |
| 4 |
|
Cloves garlic |
| 1 3/8 |
l |
Chicken stock |
|
|
Freshly ground pepper |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Egg beaten |
| 180 |
g |
Plain white flour; (for salt crust) |
| 150 |
g |
Coarse sea salt; (for salt crust) |
|
|
Leaves picked from a sprig of thyme; (for salt crust) |
|
|
A sprig of rosemary; (for salt crust) |
| 1 |
sm |
Egg and 1 yolk; (for salt crust) |
| 8 |
|
Cloves garlic; (for garnish) |
| 20 |
|
Shallots peeled; (for garnish) |
| 1 |
pn |
Caster sugar; (for garnish) |
| 1 |
pn |
Salt; (for garnish) |
|
|
Fresh milled pepper; (for garnish) |
| 60 |
g |
Unsalted butter; (for garnish) |
| 1 |
ts |
Lemon juice; (for garnish) |
| 120 |
g |
Fresh white bread crumbs; (for parsley crusts) |
| 90 |
g |
Fresh parsley washed dried and chopped; (for parsley crusts) |
| 1/2 |
|
Bay leaf; (for parsley crusts) |
| 1 |
|
Sprig thyme; (for parsley crusts) |
| 1 |
|
Clove fresh garlic crushed; (for parsley crusts) |
|
|
Olive oil; (for parsley crusts) |
INSTRUCTIONS
Garnish- Peel the garlic cloves and if large cut in half lengthways and
remove the hard central piece. Cover with cold water and bring to the boil.
When boiling, strain, cover with cold water and bring to the boil again.
Once again, when boiling, strain, cover with cold water and bring to the
boil. This helps to make the garlic more mild in taste. On the final boil
do not remove until the cloves are tender. When they are, remove, strain,
and keep aside.
In a large shallow pan big enough to hold all the shallots without sitting
on top of another add the sugar, salt, pepper, butter, lemon juice and
water enough to come two thirds up the side of the shallots. Bring to the
boil, cover with butter paper and cook slowly for 5 minutes.
Remove paper and check on cooking stage. If nearly cooked, leave paper off
and increase heat to boil off all the remaining liquid. This should take 2
minutes. The resulting shallots should be tender and glistening. Reserve
aside.
Parsley Crusts - In a bowl or food processor, place the bread crumbs and
fresh parsley. Add the crushed garlic. Chop or crust the bay leaf in a
pestle and mortar. Add to the crumbs. Pick off the leaves of thyme and add
to the crumbs also,
Work on the processor for a few seconds to mix well. Add a little salt and
pepper.Whilst the machine is working slowly add a little olive oil until
the crumbs begin to bind together but keep loose. The mixture should be
moist and crumbly. Taste for seasoning and adjust.
Assembly- Season the lamb fillets with pepper only. Heat a little oil and
seal the fillets all over well - including the ends. Drain on kitchen paper
and dry thoroughly.
Roll out the salt crust into two rectangular pieces 1cm thick. Spread the
lamb fillet with Dijon mustard and roll in the parsley mixture.
Lamb- Firstly, remove the eye of the meat and fillet from the bone or ask
your butcher to. With a sharp firm knife remove all the sinew and fat from
the fillet. Reserve aside in a cool place.
continued in part 2
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