Noisettes Of Lamb From Australia In Spring Harmony, With Pear Au Gratin
|Lamb noisette||500 Gram (6X3 Cutlets)|
|Vanilla oil||2 Tablespoon|
|Espelette chili||1 Tablespoon|
|Fresh mixed herbs||1⁄4 Cup (4 tbs) (Parsley, Tarragon, Basil, Chervil)|
|Sauce||1⁄4 Cup (4 tbs)|
|Lamb gravy||300 Milliliter (30 Centiliter)|
|Pear au gratin|
|Fresh cream||300 Milliliter (30 Centiliter)|
|Mixed spices||2 Teaspoon (Cinnamon, Ginger, Pepper, Cardamom, Cloves)|
To prepare the lamb, cut each portion into 3 noisettes with bone.
Season with salt and pepper.
Marinate the lamb noisettes in 3 different flavours: one in vanilla, one in fresh herbs and the last one in 'espelette' chilli.
Brown the lamb noisettes in the pan.
Remove the lamb and wrap it in blanched 'lalot leaves' (or blanched cabbage or salad leaves).
Finish cooking in the oven for 10 to 15 mins.
at a temperature of 250°C.
In order to obtain the gravy, deglaze the pan in which you browned the lamb.
Add water, wine, lamb or other brown stocks.
Allow to reduce and season with salt and pepper.
Sauce Divide the lamb gravy into three parts and add 3 different flavours to each part: one with vanilla, one with tamarind juice and the last one with 'espelette' chilli.
Pear au gratin Peel the pear, slice it and blanch for 2 seconds.
Rinse in cold water with lemon juice.
Make a thick cream by mixing the spices into the fresh cream.
Arrange all but a few of the pear slices in the gratin mould, cover with the spiced cream and sprinkle grated or powdered Parmesan on top.
Grill under the salamander