Lamb: 3 ways

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

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Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges
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Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis
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Lamb shoulder and tilapia niçoise

These dishes are also from Provence – Côte d’Azur.

This dish features lamb shoulder slices with fingerling potatoes and barigoule-style artichokes.

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Épaule d’agneau en Garrigue, pommes rattes et barigoule d’artichauts

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.

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Rougets niçoise

February 20th, 2017

 

Lamb fillet slices with green pepper mint sauce

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.

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Tian d’angeau et sa petite sauce à la menthe et poivres verts

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.

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Plating these dishes was particularly tedious.

The mint sauce on the side is a apparently the British way to enjoy lamb.

February 7th, 2017