SERVES 4 Léa Lin­ster's Lamb Bo­cuse D'Or

Taste & Travel - - Dining -

CUT the sad­dle of lamb into equal pieces ap­prox­i­mately 20 cms in length. Dry well with ab­sorbent pa­per tow­els. Sea­son with salt and pep­per on all sides, roll in bread­crumbs and brush off ex­cess crumbs.

PEEL and juli­enne the pota­toes and squeeze out ex­cess mois­ture by press­ing them be­tween your hands.

HEAT a gen­er­ous amount of oil in a large non-stick fry­ing pan. Spread half the pota­toes in a thin layer to make a large, wafer-thin pan­cake (galette) 24 cm in di­am­e­ter. Brown over medium heat on one side and slip onto a cloth with­out turn­ing it over. Sprin­kle half the chopped pars­ley on it. Re­peat for the sec­ond galette.

PRE­HEAT the oven to 220°C.

PLACE each lamb piece on the low­est third of the potato galette and roll it up, us­ing the cloth to help. Close the edges, press­ing the pota­toes on the meat and place them side by side on a rack with a bak­ing tray un­der­neath. Cook for 15 min­utes un­til the lamb is pink in the cen­tre.

ADD the rose­mary to the lamb stock, heat and re­duce by half, then dis­card the rose­mary. Shortly be­fore serv­ing, thicken the sauce by stir­ring in the cubes of but­ter over medium-low heat, al­low­ing each to melt be­fore adding the next. Check the sea­son­ing, then add salt and pep­per to taste.

TO serve, take the lamb out of the oven and slice each into four pieces. Place two pieces per per­son on a warm plate, top with the sauce.

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