Roast leg of lamb marinated with cardamom and cardamom sauce
With this recipe, we marinate the lamb for one day. If you want or if you have the time, you can prepare the same recipe without marinating the lamb in short, the meat tastes more natural.
Serves 4
Ingredients 2 racks of lamb on each 1lb
1 tsp green cardamom
Cloves 1 tsp cardamom in
2 medium tomatoes
2 mediumBulbs
1 small carrot
6 to 8 garlic cloves with skin on
3 to 4 branches of parsley
Olive
Salt and pepper
Preparation
1 - Remove the bones from the shelves, with the exception of the ribs. Trim the excess fat and nerves. Keep aside, what you and throw refrigerate.
2 - Cross out the 2-rack of lamb with olive oil. Rub the powder cardamom and pepper.
3 - Wrap in a plastic paper and leave for a day in the marinadeRefrigerator
4 - The next day, salt on the shelves of lamb with about 1 teaspoon of salt for both.
5 - The meat on both sides with 2 tablespoons olive oil in a casserole dish, over high heat.
5 - Remove the racks of lamb and set aside. 6 - Immediately add all the extra bones and trimmings from the lamb, which has already been cut off at high heat and brown on all sides.
7 Peel - and cut the onions and carrots into medium pieces. Add to the bone with garlic, cloves and cardamom brownfor 2 to 3 minutes.
8. Place the racks of lamb in the bones and trimmings and the dish into the oven. The baking time is approximately 8 minutes.
9. Turn the meat down.
10. Continue roasting the lamb, so that it cooks for a total of between 12 to 15 minutes if you like your lamb medium and depending on the thickness of the meat. You need to adjust the cooking time accordingly.
11. When you are finished, remove the pan from the oven.
12. Transfer the lambRack to another court and off again in the oven, so that the door half open, (at this stage the torture is no longer to cook, keep warm only) .13. Remove the fat from the rest of the juices in the casserole dish, if necessary.
14. Place the casserole on the stove over medium heat.
15. Cut the tomatoes into small pieces and add to bowl with the garlic cloves. Crush the tomatoes and garlic with a fork.16. Add the parsley and half a cup water.17. Stirand reduce the liquid left in the half to cook, evaporating half of the juice.
18. Do not put in half a cup of water.
19. Cook for another 2 minutes. You need enough sauce for 4 people so continue to reduce the sauce until you have enough to serve 4 people, about 4 tablespoons of water, per person, to serve.
20. Strain through a sieve into a saucepan, disposing of all that is left in the sieve. 22. Check the taste and the salt or pepper if needed. If you believe the CardamomFlavor is not strong enough to crush the cardamom, cloves and / or add a little more cardamom powder to the sauce.
23. Serve the meat on plates or in a large bowl with the sauce. If you wish, after screening of the sauce, you can keep the onions and carrots and serve them with the meat.
For more recipes you can download the free ebook excerpt "Cook and French Stay Slim"
Lamb chops with tapenade, capers and lime
Served this dish with freshSpring vegetables, artichokes, asparagus, carrots, beets, peas ... Serves 4
Ingredients
12 lamb chops
2 tablespoons olive oil
1/lamb stock or veal stock
1 tablespoon capers
1 tablespoon tapenade
1 teaspoon lemon juice
Skin of one lime
1 / 2 cup sugar
1 tablespoon chopped chives
Preparation
1 - Peel the lime. Slice into julienne.
2 - Blanch julienne of lime for about 2 minutes in boiling water. Strain.
3 - PutJulienne of lime in a small saucepan with sugar and 1 / 2 liters of water. Simmer for about an hour, until the liquid to a syrup.
4 - Remove from heat and keep cool in one place.
5 - Salt and pepper the lamb chops
6 - Fry in a pan with olive oil to your taste, medium, medium well, well done. Keep you from the pan to a warm place removal.
7 - Remove the pan with the stock. , Reducing to one-half remains of the stock.
8 - Add capers,Tapenade and lime juice. Add the butter, cook hold two minutes, while Wisking the sauce.
9 - Before serving, place lamb chops on individual serving plates and add the sauce. Sprinkle the lime-Julienne and chives.
Note: I like it a spoonful of olive oil in the plate in the last minute pour
For more recipes Download the free ebook excerpt "Cook and French Stay Slim"
Jean-Louis is a Vosgienculinary consulting chef. He was the first chef in France in the 1980s, fusion cuisine, which introduce unknown at the time, and is considered an expert in this field by press people. He created two cookery schools, one in Saint-Tropez and the second in Lorgues, near Saint-Tropez, he created a cake, famous in France, "Le Canelou de Provence", which are now sold in the three major supermarket chains in France .
