| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 1 |
|
Sliced aubergine |
|
|
Tomatoes; sliced |
| 3 |
|
Lamb chops |
| 1 |
lg |
Estima potato; diced |
| 1 |
pk |
Kale |
| 2 |
tb |
Duck fat or lard |
|
|
Fresh rosemary |
| 3 |
|
Unpeeled garlic cloves |
| 1 |
sm |
Onion |
|
|
Polenta |
|
|
Red wine |
| 1 |
oz |
Butter |
| 1 |
tb |
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.
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