| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
4qr |
1 |
servings |
INGREDIENTS
| 4 |
|
Lamb loins; (denuded) |
|
|
Salt and pepper |
|
|
Olive oil |
| 1 |
sm |
Spanish onion; finely chopped |
| 3 |
|
Cloves garlic |
| 1/2 |
c |
Finely chopped parsley |
| 1/2 |
c |
Finely chopped coriander |
| 125 |
ml |
Olive oil |
| 2 |
tb |
Lemon juice |
| 3 |
ts |
Ground cumin |
| 3 |
ts |
Paprika |
| 3 |
ts |
Tumeric |
| 1 |
ts |
Chilli powder |
| 1 |
ts |
Finely chopped rosemary |
| 40 |
g |
Carrot; finely diced |
| 40 |
g |
Leek; finely diced |
| 40 |
g |
Turnip; finely diced |
| 40 |
g |
Celery; finely diced |
| 100 |
g |
Cooked small lentils |
| 130 |
ml |
Veal jus |
| 4 |
md |
Potatoes; peeled |
| 1 1/2 |
c |
Milk |
| 1 |
tb |
Butter |
|
|
Salt and pepper |
INSTRUCTIONS
CHERMOULA
GREEN LENTIL JUS
MASHED POTATOES
1. Season lamb with salt and pepper. Seal lamb in a hot pan with olive oil
and then allow to rest. Baste top with chermoula. Slice lengthwise
diagonally for presentation.
To assemble:
Stack the mashed potatoes on plate. Arrange the lamb against the side of
the stack. Ladle lentil jus around and garnish with some tossed watercress.
Sprinkle turmeric around the plate for appearance.
Chermoula:
1. Combine all ingredients together in a bowl and set aside.
Green Lentil Jus:
1. Braise vegetables in a little olive oil and add cooked lentils. Add jus
and adjust seasoning.
Mashed Potatoes:
1. Cut peeled potatoes, simmer in lightly salted water until tender. Drain,
add butter, cover and stand aside.
2. Mash potatoes, add boiling milk and whip. Season with salt and pepper to
taste. Set aside in a warm place.
Recipe provided by Jean-Michel Gerst, Executive Sous Chef, Brisbane Hilton.
Converted by MC_Buster.
Per serving: 1886 Calories (kcal); 141g Total Fat; (65% calories from fat);
28g Protein; 140g Carbohydrate; 81mg Cholesterol; 413mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 27
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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