Barbecued Butterflied Leg of Lamb
1 cup olive oil
1 cup Rutherford Hill Merlot
¼ cup soy sauce
4 cloves garlic, minced
salt and pepper
handful of mint and rosemary, roughly chopped
butcher prepare a Butterfield leg of lamb.
Combine the ingredients of the marinade in a large bowl. Place the lamb
fat side up in the bowl, so that the marinade is in contact with the meat.
Marinate 6 hours or overnight, turning several times. Grill the lamb over a
medium-hot fire, turning several times, until tender and lightly pink inside. TOP
Herb Crusted Rack of Lamb
3 lamb racks, frenched and trimmed of fat
Herbed bread crumbs:
2 cups of toasted bread crumbs
cup of toasted pine nuts
¼ lb of butter
2 Tbsp of chopped parsley
Tbsp of chopped rosemary
1 Tbsp of olive oil
6 Tbsp of Dijon mustard
salt and pepper
Mix all ingredients together
for the herbed bread crumbs.
Season lamb with salt and pepper.
In a sauté pan heat the olive oil over high heat until it starts to smoke.
Sear the racks of lamb in pan until brown on both sides. Spread mustard on
top and then sprinkle bread crumb mixture on top. Cook in a preheated oven
at 350 for 15 minutes for medium rare. Remove from oven and let sit for 10
minutes before cutting.
Pan Roast Magret Duck, Black Pudding, Apple
Potato Gratin, Star Anise Jus
4 Magret duck breast
8 duck legs, thighbone
1 lb Scottish black pudding
1 lb Swiss Chard, cut into diamonds
green apple, peeled
250 ml duck jus, flavored with anise
fleure de selle
25 g fine herbs, chopped
2 lb Russet potato, peeled
1 ltr double cream
10 cloves garlic, crushed
4 green apples, peeled and cored
150 ml apple
250 g Gruyere cheese, grated
salt and pepper
First make the
Dauphinoise by boiling the cream, garlic, apple
juice and trimmings, until reduced by half. Slice the potatoes thinly on a
mandolin and lay into a greased casserole dish; slice the apples and also layer
with the potatoes alternatively. Pour a little of the reduced cream in between
the potatoes and season with salt and pepper; make sure you discard the garlic
and apple trimmings from the cream. Build the potatoes up to the top of the dish
and pour the remaining cream on top. Sprinkle the grated cheese evenly over the
top completely covering. Bake in a moderate oven until the potatoes are cooked
and the cheese has nicely colored. Remove from the oven and cover with a sheet
of greaseproof paper; place another casserole dish, the same size, on top and
press overnight in the refrigerator with a heavy weight.
Take the legs and remove all
the meat without breaking the skin leaving the top bone intact. Stuff with the
black pudding and tie with string so that the pudding will not leak out when
cooking. Confit in duck fat until cooked; remove
from the fat and sear until golden brown. Use the meat removed from the leg to
refresh the sauce.
Sear the breast over a medium
heat to render down the fat, leaving a crispy skin. Remove the
Dauphinoise from the refrigerator and cut into the
desired shape; reheat in the oven. Mix together the fleure
de selle and the chopped herbs. Flip over the breast
when rendered down and sear for a couple of minutes till pink.
To serve, sweat down the
chard in a little butter and lemon juice, then toss with the green apple, which
has been shaved on the mandolin. Place the chard at the back of the plate with
the leg sitting on top. Slice the breast into 8 and place 4 slices on each
plate, sprinkle a little fleure de
selle mix on top and one star anise. Set the
Dauphinoise on the side and finish with the sauce.