I may experiment with the Sausage wrapped Lamb.. Do you think it would work
with 2 Racks of Lamb if I just cut through the bone first?
Peter
"Dimitri" > wrote in message
...
>
> "Horse" > wrote in message
> ...
> > I have to cook a meal for three other couples I.e. 8 people.. 2 of them
> are
> > professional chefs and the other is a keen amateur.. they have all
cooked
> > beef in some form when we went to their houses.. Beef Wellington..
Fillets
> > wrapped in Bacon and Roast rib.
> > I need to create a three course Dinner Party that will impress...??? any
> > ideas please..
> > I am a competent cook so lets be brave.
> > TIA
> > Peter
>
> here you go
>
> Dimitri
>
> SAUSAGE-WRAPPED LAMB CHOPS WITH TAPANADE BUTTER
>
> 1 8-rib rack of lamb, frenched, trimmed of all fat, cut into 4 double
chops
> 1 tablespoon olive oil
> 1 teaspoon butter
> 1/4 cup chopped shallots
> 2 garlic cloves, minced
> 3/4 teaspoon ground cumin
> 4 ounces ground lamb
> 4 ounces ground pork
> 1 large egg
> 1/2 teaspoon salt
> 1/4 teaspoon ground black pepper
> 1 teaspoon brandy
> 1 teaspoon Madeira
>
> Nonstick vegetable oil spray
> Tapenade Butter
>
> Sprinkle chops with salt and pepper. Heat oil in large nonstick skillet
over
> high heat. Add chops; sear just until brown, about 1 minute per side.
> Transfer to plate and cool.
>
> Melt butter in small nonstick skillet over medium heat. Add shallots and
> garlic; sauté until soft, about 3 minutes. Add cumin; stir 30 seconds.
> Transfer to medium bowl and cool. Mix ground lamb, pork, egg, 1/2 teaspoon
> salt, 1/4 teaspoon pepper, brandy, and Madeira into shallot mixture.
Divide
> meat mixture into 4 equal portions. Press each meat mixture portion around
> each lamb chop, covering meat completely and pressing to adhere, leaving
> bones exposed. (Can be prepared 6 hours ahead. Cover and refrigerate.)
>
> Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
Place
> lamb chops on sheet. Roast until thermometer inserted into center of chops
> registers 125°F to 130°F for medium-rare, about 20 minutes. Place 1 double
> chop on each of 4 plates. Top each with 2 slices Tapenade Butter.
>
> Makes 4 servings.
> Bon Appétit
> September 2004
> Le Francais, Wheeling, IL
>
>
> Epicurious.com © CondéNet, Inc. All rights reserved.
>
> TAPENADE BUTTER
> This recipe is an accompaniment for Sausage-Wrapped Lamb Chops.
> Also great tossed with grilled vegetables, stirred into pasta, or as a
> topping for grilled fish or a portobello burger.
>
> 1/4 cup (1/2 stick) unsalted butter, room temperature
> 1 1/2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
> 1 tablespoon finely chopped pitted Kalamata olives
> 2 anchovy fillets, finely chopped
> 2 teaspoons drained capers, choppe
>
> Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets,
> and capers in small bowl. Season to taste with salt and pepper. Transfer
> tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form
> tapenade butter into 1-inch-diameter log, wrapping plastic tightly around
> log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep
> refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices.
>
> Makes 4 servings.
>
> Bon Appétit
>
> September 2004
>
> OR if you have a grill
>
>
>
> SPICE-RUBBED BUTTERFLIED LEG OF LAMB
>
> This dish features the exotic flavors of North Africa. A butcher can bone,
> butterfly, and trim the lamb. Start preparing this one day ahead.
>
> 1/2 large onion, cut into 2-inch pieces
> 6 garlic cloves, peeled
> 2 tablespoons fresh mint leaves
> 2 tablespoons paprika
> 1 tablespoon salt
> 1 tablespoon fresh marjoram leaves
> 2 teaspoons ground black pepper
> 2 teaspoons ground cumin
> 2 teaspoons ground coriander
> 2 teaspoons hot pepper sauce
> 1 teaspoon turmeric
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground cinnamon
> 1/2 cup olive oil
> 1/3 cup fresh lemon juice
> 1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew
trimmed
>
> Combine first 13 ingredients in processor. Using on/off turns, process
until
> coarse paste forms. Add oil and lemon juice and process until well
blended.
>
> Place lamb in large resealable plastic bag. Pour spice mixture over lamb;
> seal bag. Turn bag several times and rub spice mixture into lamb.
> Refrigerate overnight, turning bag occasionally.
>
> Prepare barbecue (medium heat). Remove lamb from marinade; shake off
excess.
> Grill lamb to desired doneness or until instant-read thermometer inserted
> into thickest part of lamb registers 125°F to 130°F, for medium-rare about
> 15 minutes per side. Transfer lamb to cutting board. Cover with foil and
let
> stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on
> platter and serve.
>
> Makes 6 to 8 servings.
> Bon Appétit
> July 2001
>
>
> Epicurious.com © CondéNet, Inc. All rights reserved.
>
>
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