Salad Of Southdown Lamb With Mustard, Spices And Mushroom
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chefs, Surprise | 1 | Servings | |
INGREDIENTS
| 2 | Loins of lamb, from best end | |
| Washed salad greens | ||
| 2/3 | T | Fresh chervil, chives |
| chopped | ||
| tarragon and dill | ||
| 1 | t | Ground cumin and coriander |
| 1/2 | T | Ground ginger |
| 1 | t | Garlic powder |
| Salt and pepper | ||
| Grain and Dijon mustard | ||
| 1 1/2 | t | Vinaigrette |
| 3 1/2 | oz | Mixed wild mushrooms |
| Shallots | ||
| Tomatoes | ||
| Butter for sauteeing | ||
| 2 | T | Clear honey |
| Walnut oil |
INSTRUCTIONS
Take the best end of lamb and cut either side of bone by taking a knife under the mat and lifting it up. Take off the silver skin with a boning knife. Clean the meat. Season the meat with salt and pepper and brush it with the grain and Dijon mustard. Mix together the powders of ground cumin and coriander, ginger and garlic powder. Roll and dip the meat in the spices. Place the meat in a hot pan and sear the meat on all sides until lightly brown. Put on one side and leave the meat to rest. Put the smoker on the stove with smoking powder inside. (The smoker is a cast metal box with a thin metal tray inside which is covered with smoking dust and beech.) Get smoking box very hot until smoking (takes 5-6 minutes). Put pieces of lamb on buttered paper then place meat sitting on paper in box. Move box away from the main flame (to reduce heat slightly). Leave meat until cooked pink (10-15 minutes to cook). Take the meat out and rest it (resting is very important, it relaxes the meat). Leave it for 5-10 minutes. Prepare salad: Pick the herbs fresh, combining battens of chives, chervil, tarragon and dill. Beak down the salad leaves (already cleaned). Take ingredients to make vinaigrette - oil, white wine, walnut oil, tiny pinch of Dijon mustard and seasoning (salt and pepper). Cook Wild Mushroom & Tomato Sauce: Clean and wash wild mushrooms. Finely cut the shallots. Blanch the tomato (boiled to remove skin) and dice. Put pan on stove and saute wild mushrooms. When cooked, pour on honey. Put mushrooms to one side of pan. Add diced tomatoes and herbs and season. Assembly Place salad leaves in centre of plate. Re-heat meat slightly in the grill. Cut lamb into slices (four per person). Place around the salad base. Spoon mushrooms around with liquid and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 769
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 1479.9mg
Potassium: 4659.8mg
Carbohydrates: 170.2g
Fiber: 16.9g
Sugar: 12g
Protein: 35.6g