Gourmet Lamb with Crepe Coating
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- For the lamb
- ⅞ cup dry white wine
- ⅞ cup water
- 2 sprigs rosemary
- 4 sprigs thyme
- 4 Juniper Berry
- 1 pinch salt
- ½ tsp peppercorns
- 4 fillets Lamb loin (approx. 140 g each)
- For the pancakes
- 2 egg whites
- 1 cup flour (scant)
- 2 Tbsps melted butter
- ⅞ cup milk
- 1 Tbsp sliced Chives
- vegetable oil (for frying)
- For the ragout
- 1 onion (diced)
- 1 clove garlic cloves (finely chopped)
- 2 Bell pepper (yellow and red, diced)
- 1 Zucchini (finely diced)
- 2 Tbsps olive oil
- freshly ground Black pepper
- ⅜ cup vegetable stock
- 5 ozs Sieved Tomatoes (or passata)
- 1 tsp dried Italian herbs
- Brown rice syrup
- lemon juice
- 4 tsps Crème fraiche
- 1 Tbsp butter
- To garnish
- Lavender
- thyme
- thinly sliced chili peppers
- To serve
- roast potatoes
Preparation steps
1.
For the lamb: bring the wine and water to a boil in a pan with the herbs, juniper berries, salt and peppercorns. Reduce the heat and add the lamb fillets to the pan so that they are completely covered. Poach at about 80°C, 175°F for 20-25 minutes until still pink in the centre.
2.
For the pancakes: whisk the egg whites, a little salt, the flour, butter and milk to form a smooth batter. Cover and rest for 10 minutes. Add the chives and fry 4 pancakes, one after the other, in a oil in a non-stick frying pan. The pancakes should remain as pale as possible. Remove from the pan, transfer to a plate and allow to cool.
3.
For the ragout: briefly fry the onion, garlic, peppers and courgette in the oil in a hot pan. Season with salt and black pepper and deglaze with the stock. Half cover and braise over a low heat for about 5 minutes until cooked. Once cooked, remove the lid and allow the liquid to evaporate. Check the seasoning.
4.
Bring the tomatoes to a boil with the dried herbs and season to taste with a pinch of sugar, a dash of lemon juice, salt and ground black pepper.
5.
Spread the pancakes with a very thin layer of crème fraîche. Take the lamb out of the poaching liquid and pat dry. Place each fillet in the centre of a pancake and wrap up. Cut the ends off flush with the fillet. Fry the wrapped lamb all over in a hot pan in the butter until lightly golden brown.
6.
Drizzle the tomato sauce over the centre of the plate and top with the ragout. Cut each lamb fillet in half and arrange on top of the vegetables. Garnish with lavender, thyme and chilli if desired and serve with roast potatoes.
