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Loin Of Lamb

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables Consuming, Passions 1 Servings

INGREDIENTS

4 Racks young lamb, 4-rib
8 Baby carrots, peeled &
trimmed
8 Baby parsnips, peeled &
trimmed
8 Baby turnips, peeled &
trimmed
8 Spears of asparagus
160 Cabernet merlot
4 Red witlof quarters
1 Carrot, peeled & cut for
roasting mirepoix
1 Celery stick, washed & cut
for
roasting mirepoix
1 Onion, peeled & chopped
for roasting
mirepoix
1/2 Head garlic, chopped for
roasting mirepoix
150 Lamb stock
4 Sprigs rocket to garnish
70 g Unsalted butter
Salt
Peper, ground white
50 Vegetable oil
1 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Season and sear lamb racks in a hot pan with 50ml vegetable oil.
Preheat oven to 220c, place seared racks on roasting tray with  sauteed
of roasting vegetables.  Roast racks till "pink" - approximately 10-15
minutes, then remove  from oven and rest on a clean tray in a warm
place.  Deglaze roasting tray and mirepoix of roasting vegetables with
cabernet merlot, reduce by half and add lamb stock, reduce by further
half. Strain reduction into a clean saucepan and remove to sauce
consistency.  Place baby carrots, parsnips and turnips into a separate
saucepan,  cover with cold salted water, bring to the boil and simmer
until  cooked but still slightly crisp.  Heat 20g of butter in a
skillet, add witlof and sear until browned.  Please note witlof
requires minimal cooking as it should be eaten  crisp.  Plunge
asparagus into a pan of boiling salted water for 30 seconds and
refresh in iced water.  Converted by MC_Buster.  Per serving: 1015
Calories (kcal); 104g Total Fat; (89% calories from  fat); 3g Protein;
24g Carbohydrate; 153mg Cholesterol; 64mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0  Fruit; 20  Converted by
MM_Buster v2.0n.

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