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Mixed Grill With Fresh Thyme And Maple Glazed Onions

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  Lamb chops 8 , each cut from 2 ribs and then 1 rib removed
  Veal medallions 24 Ounce, cut from loin
  Olive oil 1 Tablespoon
  Thyme 2 Tablespoon, chopped
  Ground pepper To Taste
  Onions 24 Small, unpeeled
  Butter 1⁄2 Cup (8 tbs)
  Maple syrup 6 Tablespoon
  Salt 1 Teaspoon
  Duck sausage links 8
  Cabernet sauvignon/Dry red wine 1 Cup (16 tbs)
  Veal stock 3 Cup (48 tbs)
  Thyme sprigs 24
  Salt To Taste

1. Preheat oven to 400°F.
2. Preheat grill before grilling.
3. Brush oil onto veal and lamb; season with salt, pepper and thyme. Using waxed paper, cover and keep aside to stand at room temperature for 2 hours for the meat to marinate.

4. Take a saucepan, add water till 3/4th full and allow to come to boil. Add onions and cook fast for a minute. Drain onions.
5. With a sharp small knife, trim the stem ends of onions, remove white skins and discard the tops. Arrange on a baking dish in a single layer.
6. Take a small skillet, add butter, place on medium heat and melt the butter. Mix maple syrup and salt, when there is no more foam. Stir till the mixture becomes hot.
7. Pour on the onions and using a spoon, turn them for even coating. Bake for 40 minutes, basting intermittently with cooking liquid, till onions turn golden brown and can be easily pierced with a small sharp knife point.
8. 20 minutes before the onions bake, add oil in a sauté pan placed on high heat, enough to form a thin film. Heat till oil starts smoking. Add veal and lamb chops to just sear on either sides.
9. Arrange on preheated grill. Keep the sauté pan aside without washing.
10. Keep the duck sausage on the grill.
11. Grill lamb for 10 minutes each for either sides, veal for 4 minutes each for either sides and sausage for 8 minutes of the total cooking time, turning them frequently.
12. Take off all the meats from the grill and keep covered and warm. Allow to rest for 5 minutes.
13. Discard excess fat from the sauté pan. Place the pan on high heat. Add red wine and stir to deglaze and remove browned bits. Cook till wine is almost evaporated.
14. Mix in stock and the simmer to 1 cup. Add pepper and salt to taste.

15. Place 1 portion of duck sausage, 1 lamb chop and 1 veal medallion on 1/3rd of dinner plate.
16. Pass sauce though a fine sieve to strain. Pour sauce on plate sufficient to form a thin cover.
17. Arrange 3 glazed onions in the middle of the plate and place one thyme sprig each between meat portions.

18. Serve instantly.

Recipe Summary

Difficulty Level: 
Main Dish

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