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

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

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.

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.

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.

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.

Plating these dishes was particularly tedious.

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

February 7th, 2017