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Fillet Of Lamb With Herbs Pt 2

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CATEGORY CUISINE TAG YIELD
Chefs, Surprise 1 Servings

INGREDIENTS

See part 1

INSTRUCTIONS

Heat the oil in a heavy pan. Carefully place the chopped bones in the
pan without splashing the oil. Roast until evenly . Remove the bones
with a slotted spoon, to a saucepan.  Place the oil back on the heat
and carefully add the diced vegetables.  Roast until browned but no
black pieces as this can make the stock  bitter. Remove vegetables with
a slotted spoon to a sauce pan. Place  the oil back on the heat and
carefully add the diced vegetables.  Roast until browned but no black
pieces as this can make the stock  bitter. Remove vegetables with a
slotted spoon.  Squeeze the whole tomatoes into the saucepan, adding
the flesh also.  Add the tomato paste, the thyme, garlic and cover with
chicken stock.  Bring to the boil, skim off any foam and set to simmer
for 60 minutes.  Salt Crust- Sieve the flour. Add the sea salt. Pick
leaves from thyme  stalks and rosemary and chop finely. Add to the
flour  Add the egg and yolk and work together on a machine or by hand
for 5  minutes. The dough should be firm and pliable. If it is too wet
add a  little flour, too dry add a few drops of water. On no account
should  the dough be too wet.  Form up into bail, wrap up in a plastic
film and allow to relax and  the herbs to permeate through the dough.
Place in the centre of the  rectangle of salt crust and roll up the
fillet, completely covering  it with the crust. Trim up the ends and
tuck under any over-lay. Make  sure there are no holes what-so-ever.
Brush generously with egg wash and place in a hot oven - 475F - for 10
minutes only. Strain off the stock. Skim, bring back to the boil and
reduce by one third. Add a little chopped raw garlic. Salt and Pepper
to taste. Strain through a muslin cloth for a clear stock.  In a hot
pan add the blanched garlic cloves and roast gently until  golden
brown. Present on a board, garnished with the shallots and  garlic and
a sauce boat of the sauce. To serve, break open the crust,  lift out
the fillet, slice and garnish with the shallots and garlic.  Spoon over
the sauce.  Serve immediately.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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