| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Better, For, Worse |
1 |
Servings |
INGREDIENTS
| 1 |
|
Sliced aubergine |
|
|
Tomatoes, sliced |
| 3 |
|
Lamb chops |
| 1 |
|
Estima potato, diced |
| 1 |
|
Kale |
| 2 |
T |
Duck fat or lard |
|
|
Fresh rosemary |
| 3 |
|
Unpeeled garlic cloves |
| 1 |
|
Onion |
|
|
Polenta |
|
|
Red wine |
| 1 |
oz |
Butter |
| 1 |
T |
Tapenade |
INSTRUCTIONS
Preheat a pan, add the duck fat and when hot add the potato, rosemary
and garlic cloves. Season the chops with salt and pepper and drizzle
with olive oil. Place on a grill pan and chargrill, turning when
seared. Drizzle oil on to the aubergine rings then place these on the
grill pan next to the lamb. Cover the tomatoes with instant polenta
and put in a pan; add the onion and saut lightly. Put the kale leaves
into the pan and fry gently until wilted. Remove all the vegetables
and place on kitchen towel to drain. Leave the pan on the heat and add
the red wine, butter, salt and tapenade, whisking to form a sauce.
Place a metal ring on a plate and add the aubergine slices, tomatoes
and kale in layers. Remove the ring and place the lamb on top. Pour
the sauce over the top and serve with potatoes. DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton
Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Need a new life? God accepts trade-ins”