| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Chefs, Surprise |
1 |
Servings |
INGREDIENTS
| 2 |
|
Best ends of lamb about 2 |
|
|
1/4kg total filleted |
|
|
with |
|
|
bones |
|
|
weight chopped for stock |
| 3 |
T |
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 |
|
Leek |
| 1 |
|
Sprig thyme |
| 4 |
|
Cloves garlic |
| 1 3/8 |
|
Chicken stock |
|
|
Freshly ground pepper |
| 1 |
T |
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 |
|
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 |
t |
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
2
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
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