In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis
These dishes are also from Provence – Côte d’Azur.
This dish features lamb shoulder slices with fingerling potatoes and barigoule-style artichokes.
This dish is supposed to be made with red snapper, but I had to cook with tilapia instead (due to seasonality, perhaps.) It features a base of plum tomatoes, lemon segments, anchovies and other tart garnishes.
February 20th, 2017
This dish was very intricate to layer. From top to bottom, this is chiffonade mint topped over a garlic purée quenelle, over thin slices of medium-well lamb slices, roasted plum tomatoes, artichoke hearts, mushrooms, onions, spinach, and green pepper sauce.
This dish is not from a specific French region as my past several dishes have been. It’s considered “cuisine légère“, or light cooking. There is no butter and very, very little fat used in this dish.
The mint sauce on the side is a apparently the British way to enjoy lamb.
February 7th, 2017
November 24th, 2016