| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Bruno, Chez |
1 |
Servings |
INGREDIENTS
|
|
Lamb steak from young leg of |
|
|
lamb |
|
|
Duck fat |
| 6 |
|
New potatoes |
|
|
Vegetable oil |
| 4 |
|
Cloves garlic |
| 1 |
|
Thyme |
|
|
Salt and ground pepper |
| 200 |
g |
Shallots |
| 80 |
g |
Butter |
|
|
A few bayleaves |
| 1 |
|
Red wine |
| 100 |
g |
Carrots |
| 2 |
T |
Celery leaves |
| 2/3 |
T |
Beef stock |
INSTRUCTIONS
Melt some butter in a pan then add the shallots and carrots. After a
few minutes, add the garlic and bay leaves. Once the vegetables have
begun to soften, add the wine. Let the sauce reduce. In a dish put the
thyme, oil, garlic, salt and pepper. Toss the chops in the mixture and
leave to marinade for half an hour. Once the sauce is reduced, add the
beef stock and leave to cook for 20 minutes. Place some vine cuttings
onto the barbecue, leave them to burn down a bit, then place the lamb
steaks on the grill and cook them well for about 5-8 minutes on each
side. Chop the celery leaves and add to the sauce. Slice the potatoes
and saut them in duck fat and a small quantity of shallots. Serve the
potatoes with the lamb and pour the sauce over the steak. Converted by
MC_Buster. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”