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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

1 lb Rack of lamb, boned and
trimmed
125 Dry cider
2 T Calvados brandy, +2tbsp for
flaming
1 Shallot, sliced finely
1 T Sage leaves, torn
1 t Parsley, roughly chopped
2 T Olive oil
Bay leaf
1 Cox's Orange Pippin, core
removed leave
top and stalk
intact
1 Granny Smith apple
3 oz Caster sugar
1 oz Butter
Picked leaves, lotta
curly oak
radicchio

INSTRUCTIONS

Place all ingredients for the marinade together and add the lamb and
leave for 3 hours - covered.  Prepare the apple by slicing into 3,
leaving the top and stalk intact.  Place apple slices on to an oiled
griddle to score and warm through.  Place the sugar and butter in a
thick, heavy based pan and caramelise  until amber, add the apple.
Heat a heavy based pan and add a little olive oil. Season the lamb
with salt and pepper and seal on a high flame with a little Calvados.
Remove from the heat and keep warm. Add the marinade and rapidly  bring
to the boil. Reduce the liquid until almost a syrupy  consistency,
remove the bay leaf.  Drizzle a little warm marinade over the picked
lettuce and toss to  mix. Place the apple in the centre of the plate.
Carve the lamb.  Build up a layer of apple, lettuce, lamb, apple,
lettuce and finish  off with the apple lid. Place the caramelised balls
on to the plate  and drizzle around the marinade.  DISCLAIMER©
Copyright 1996 - SelecTV Cable Limited. All rights  reserved.  Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3305
Calories From Fat: 2347
Total Fat: 261.2g
Cholesterol: 697mg
Sodium: 443mg
Potassium: 2738.5mg
Carbohydrates: 67.1g
Fiber: 12.8g
Sugar: 31.2g
Protein: 167.7g


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