Canon of La Palud
2015年3月6日Canon of La Palud lamb with autumn vegetables and fruits
With the point of a knife, carefully remove the fine skin covering the saddles of lamb. Remove the fillets from the bone, making sure that the meat remains attached to the cartilage and skin that holds the saddle together.
Sandwich the fillets between two sheets of cling film. Beat with a meat mallet until the fillets are half their original thickness and the skin and cartilage have tenderised and loosened. Score the skin Patrick Kane Jersey several times using a sharp knife. Season, to taste, with salt and freshly ground black pepper.
Make http://www.blackhawksteamproshop.com/Duncan_Keith_Jersey a single cut through the skin of each saddle, then roll the skin and cartilage around the fillet meat to make four canons. Secure with string. Set aside.
Heat one tablespoon of the olive oil in a cast iron frying pan over a medium heat. Add the canons of lamb, one at a time if necessary, and fry for 8 http://www.blackhawksteamproshop.com/Jonathan_Toews_Jersey 10 minutes, turning regularly.
Add the butter, garlic, Marian Hossa Jersey thyme and rosemary to the pan and stir well. Continue to cook for a further 4 5 minutes, or until the canons of lamb are golden brown all over and cooked to your liking. Untie the canons of lamb, transfer them to an ovenproof dish and set aside to rest, keeping warm. (Discard the rosemary, thyme and garlic.)
Drain off any excess fat from the pan the lamb was cooked in, then add the Patrick Kane Youth Jersey chopped celery, turnips, carrots, beetroot, quince and pears and fry for 4 5 minutes, stirring well, or until softened and golden brown.
Add the chicken stock to the pan and continue cooking until most of the liquid has evaporated. Set aside.
Meanwhile, heat the remaining olive oil in a separate frying pan over a medium heat. Add the chanterelle and cep mushrooms and fry for 3 4 minutes, stirring well, or until softened and golden brown. Transfer the mushrooms to the ovenproof dish with the lamb in it.
Add the cooked chestnuts to the ovenproof dish, then place it in the oven for 4 5 minutes, or until the canons of lamb have reheated. Reserve any juices released by the meat.
To serve, cut each canon of lamb into two and place into the centre of four serving plates. Drizzle over the cooking juices. Spoon the Marian Hossa Youth Jersey cooked autumn vegetables and fruit alongside.
With the point of a knife, carefully remove the fine skin covering the saddles of lamb. Remove the fillets from the bone, making sure that the meat remains attached to the cartilage and skin that holds the saddle together.
Sandwich the fillets between two sheets of cling film. Beat with a meat mallet until the fillets are half their original thickness and the skin and cartilage have tenderised and loosened. Score the skin Patrick Kane Jersey several times using a sharp knife. Season, to taste, with salt and freshly ground black pepper.
Make http://www.blackhawksteamproshop.com/Duncan_Keith_Jersey a single cut through the skin of each saddle, then roll the skin and cartilage around the fillet meat to make four canons. Secure with string. Set aside.
Heat one tablespoon of the olive oil in a cast iron frying pan over a medium heat. Add the canons of lamb, one at a time if necessary, and fry for 8 http://www.blackhawksteamproshop.com/Jonathan_Toews_Jersey 10 minutes, turning regularly.
Add the butter, garlic, Marian Hossa Jersey thyme and rosemary to the pan and stir well. Continue to cook for a further 4 5 minutes, or until the canons of lamb are golden brown all over and cooked to your liking. Untie the canons of lamb, transfer them to an ovenproof dish and set aside to rest, keeping warm. (Discard the rosemary, thyme and garlic.)
Drain off any excess fat from the pan the lamb was cooked in, then add the Patrick Kane Youth Jersey chopped celery, turnips, carrots, beetroot, quince and pears and fry for 4 5 minutes, stirring well, or until softened and golden brown.
Add the chicken stock to the pan and continue cooking until most of the liquid has evaporated. Set aside.
Meanwhile, heat the remaining olive oil in a separate frying pan over a medium heat. Add the chanterelle and cep mushrooms and fry for 3 4 minutes, stirring well, or until softened and golden brown. Transfer the mushrooms to the ovenproof dish with the lamb in it.
Add the cooked chestnuts to the ovenproof dish, then place it in the oven for 4 5 minutes, or until the canons of lamb have reheated. Reserve any juices released by the meat.
To serve, cut each canon of lamb into two and place into the centre of four serving plates. Drizzle over the cooking juices. Spoon the Marian Hossa Youth Jersey cooked autumn vegetables and fruit alongside.
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