Lamb Medallions with Thyme and Garlic Cream

Portions: 8 Portion size: 1/i lamb rack

U.S. Metric Ingredients

1G floz 1G oz to taste to taste

3GG mL 3GGg to taste to taste

Procedure

Garlic cloves, peeled Milk

Crème fraîche Salt

White pepper

1. Simmer the peeled garlic cloves in the milk for 3-4 minutes.

2. Add the crème fraîche and finish cooking at a simmer until soft (the cloves should give casily when pressed with the back of a spoon).

3. Purée in a blender until smooth. Season to taste.

4 racks as needed Z tbsp

4 racks as needed 3GmL

Lamb Ö hotel racks) Olive oil

Fresh thyme leaves

4. Bone the lamb racks. Trim the meat of excess fat and connective tissue.

5. Rub the meat with a little olive oil and coat lightly with fresh thyme. Allow to marinate for several hours or overnight.

Optional ingredients (see step 6):

as needed

as needed

Oil

5 oz

150 g

Carrots, chopped

5 oz

150 g

Onions, chopped

2 stems

2 stems

Celery, chopped

2 cloves

2 cloves

Garlic, chopped

1 lb

500 g

Tomatoes, chopped

1

1

Bouquet garni

312 fl oz

100 mL

White wine (optional)

as needed

as needed

Water

6. If you have a good-quality brown lamb stock on hand, simmer 1 qt (1 L) of it until reduced to a rich syrup and reserve. If you do not have lamb stock on hand, use the bones from the racks to make the jus, following steps. 7-11

7. Chop the bones. Heat some oil in a deep pan. Add the bones and trimmings and brown.

8. Add the vegetables and bouquet garni. Stir, coating well with the oil. Cook for a few minutes.

9. Deglaze with the white wine or water and stir to dissolve the caramelized cooking juices. Cook until almost completely reduced.

10. Reduce to a simmer and cook for 30 minutes, skimming regularly. If the jus reduces too quickly, add more water.

11. Strain and degrease further if necessary and continue to reduce until syrupy.

to taste to taste 3 floz 2 oz

8 portions to taste to taste 90 mL 60 mL 8 portions

Salt

Pepper

Butter

Tomato and Zucchini Tian (p. 571; optional)

Per serving:

Calories, 470: Protein, 20 g; Fat, 40 g; (76% cal.), Cholesterol, 105 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 150 mg.

Season the lamb with salt and pepper.

Brown in the oil and butter in a sauté pan. Finish cooking at reduced heat on top of the stove or, for more even cooking, in the oven at 400°F (200°C) for about 6 minutes, until rare or medium rare. Allow to rest 10 minutes. Slice each piece into 6 medallions.

To serve, pour a little garlic cream sauce on the plate and arrange the medallions on top. Drizzle with a little of the reduced lamb jus. Serve each portion with a vegetable tian on a side dish.

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