| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main course, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 1 |
|
Fillet Loin of Lamb |
| 3 |
tb |
Fresh White Breadcrumbs |
| 2 |
|
Cloves Garlic; (crushed) |
| 2 |
|
Lemons; (zest) |
| 1 |
|
Ramekin Full of Roughly Chopped Fresh |
|
|
; Chervil |
| 1 |
|
Ramekin Full of Chopped Fresh Flat Leaf |
|
|
; Parsley |
| 1 |
tb |
Olive Oil |
|
|
A good glug of Olive Oil |
|
|
Salt & Freshly Ground Black Pepper |
| 1 |
kg |
New Potatoes |
| 90 |
g |
Unsalted Butter |
| 7 |
|
Spring Onions – chopped; (7 to 8) |
INSTRUCTIONS
SPRING ONION POMMES ANNA
Crust 1. Put the oil and breadcrumbs in a frying pan with seasoning and
stirring and mixing, blend the two together until the crumbs separate out
again.
2. Add the garlic and lemon and keep mixing.
3. Stir in the herbs and remove from the heat.
Lamb
4. Trim a fillet of lamb of all fat and sinew.
5. Season and rub well with extra virgin olive oil.
6. Heat a cast pan or griddle.
7. Sear lamb on all sides.
8. Press the crumb mixture over one side to form a crust.
9. Sit the lamb in a roasting tin, crust side up, and roast in the
pre-heated oven at 240ºc / 457ºf / Gas Mark 8 for 4 - 5 minutes(longer -
later in the season when lamb is older).
10. Rest in a warming oven for 10 minutes or so. The lamb will be pink and
the crust golden.
Spring Onion Pommes Anna
11. Preheat oven to 200ºc / 400ºf / Gas Mark 6.
12. Peel and thinly slice potatoes - use a mandolin if you have one. Melt
butter.
13. To make 4 small Annas set four ring cutters on a baking tray. Dip
potato slices and chopped spring onions in the melted butter and build up
layers within rings. Season layers lightly and push each down firmly with
back of a fork or spoon, or a ramekin slightly smaller that the cutter.
14. Brush with any remaining butter. Bake in a hot oven for 20 minutes,
until potatoes are cooked through and Annas are golden brown. Test with a
skewer.
15. Push potatoes through mould and invert onto serving dish. The
undersides of the Annas will be the smoothest and most attractive.
Serving
16. Baby spinach leaves quickly stir fried in butter and a selection of
fresh summer vegetables. Serve with a lamb sauce.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.
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