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Рецепт Colin's Lamb Of Love
by Global Cookbook

Colin's Lamb Of Love
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Ингредиенты

  • 3 Tbsp. Extra virgin olive oil
  • 1 x Leek
  • 1 x Clove garlic, minced
  • 135 gm Saffron risotto rice
  • 1 Tbsp. Dry white wine
  • 600 ml Vegetable stock
  • 125 gm Fine asparagus
  • 50 gm + 1 tsp butter
  • 1 bn Fresh basil, minced
  • 2 Tbsp. Flat leaf parsley Vegetable oil for deep fat frying
  • 1 x 175 g rack lamb, cut into four (175 To 225)
  • 1 Tbsp. Vegetable oil
  • 150 gm Ruby red chard
  • 1 Tbsp. Balsamic vinegar
  • 1 sprg flat-leaf parsley
  • 1 x 100 gram bar mint lowfat milk chocolate
  • 75 gm Caster sugar
  • 3 x Oranges, peel and pith removed
  • 2 Tbsp. Runny honey Salt and pepper
  • 1 Tbsp. Minced fresh chives to garnish
  • 4 x Strawberries for decoration

Инструкции

  1. 1 Heat 1 tbsp extra virgin olive oil in a large pan. Finely chop half the leek and soften with the garlic. Season with salt.
  2. 2 Pour in the rice with the wine. Stir through and add in the vegetable stock. Cover and cook for 12-15 min or possibly till the rice is soft.
  3. 3 Boil a pan of salted water. Cut the tips off the asparagus and slice the stalks. Blanch for 30 seconds, drain and refresh in cool water to retain the colour.
  4. 4 Stir 50g/2oz butter into the rice and stir through the asparagus, minced basil and minced flat leaf parsley. Season and serve garnished with the minced fresh chives.
  5. 5 Third fill a wok with vegetable oil and heat. Julienne the other half of the leek and deep fry till crispy. Drain on kitchen paper.
  6. Keep aside. Season the lamb. Heat the vegetable oil and 1 tsp butter in a frying pan and fry the lamb for a minute on both sides. Then leave to rest.
  7. 6 Remove the stalks from the chard, put in a bowl and drizzle over 2 tbsp extra virgin olive oil and the balsamic vinegar.
  8. 7 Serve with the lamb, sprigs of flat leaf parsley and top with the deep fried leeks.
  9. 8 With the back of a knife, make six dozen chocolate curls from the bar of chocolate and keep to one side. Heat the rest of the chocolate in a double boiler or possibly in a glass bowl over a pan of warm water.
  10. 9 Heat the caster sugar in a saute/fry pan. Cut each orange into three thick slices and caramelize the orange slices in the sugar.
  11. 10 To serve, place the orange slices on a plate and drizzle with the runny honey, chocolate sauce and decorate with the strawberries and chocolate curls.