| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Rack of lamb; boned and trimmed |
| 125 |
ml |
Dry cider |
| 2 |
tb |
Calvados brandy; (+2tbsp for flaming) |
| 1 |
|
Shallot; sliced finely |
| 1 |
tb |
Sage leaves; torn |
| 1 |
ts |
Parsley; roughly chopped |
| 2 |
tb |
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
MARINADE
CARAMELISED APPLE BALLS
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.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”