| Hawkesbury Harvest Lamb |
Roasted Spring Lamb, Herbs de Provence
Sea Salt Cocktail Potatoes,
Zucchini Flowers and Vine Ripe Tomato from the Valley
Rosemary Jus
Ingredients: Ingredient for 2 persons
Preparation Spring Lamb Rack. Trim lamb rack, cut in half and keep 4 clean bones. Season the lamb and sprinkle the herbs de Provence all over. Seared the rack in a hot frying pan with some olive oil and place them on few rosemary sprigs in baking tray. Add Garlic, French shallots not peeled, Bay leaves. Cover the bones with tin foil to prevent them to burn. Medium hot Oven 150 C, cook for 15 to 20 minutes. Reduce the Lamb Jus in a pot to the right consistence with 1 rosemary sprig and seasoning. Strain rosemary before service. When the lamb is cooked to taste, reserve in a warm place for 10 Minutes. Preparation for Vegetables. Cut tomato in half, season and place on baking tray with Virgin Olive Oil, cook slowly in medium hot oven 110 C for 1 hours. Boil Cocktails Potatoes with skin in salted water and strain water, reserve in a cloth. Clean zucchini flowers, separate the flowers of the zucchini; open and filled the flowers with goat cheese. Beat egg white and grate the parmesan. Deep zucchini flower in egg white and then in parmesan; then sautéed gently in a frying pan with hot olive oil. Need to be crispy and golden color. Reserve on the side. Trim and peel Green Asparagus, sautéed with olive oil and seasoning, reserve on the side. Same operation with the zucchini. Presentation Lamb rack cut in half, bones together Place vegetables around the lamb with Tomato, Asparagus, Zucchini and Flowers. Cocktail Potatoes cut in half and toss with Olive Oil Add 1 roasted Garlic and 1 Roasted French Shallot with skin cut in half on top of the lamb Add rosemary jus and fresh rosemary for presentation Enjoy Recipe Courtesy Of Patrice Falatin, Loxley on Bellbird Hill |
