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Western Cuisine Study Room
Hiroyuki Itakura |
| Serves 2 |
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Lamb rib chops
Onion
Carrot
Celery
Veal stock (fond de veau)
Garlic
Thyme, parsley, chervil, tarragon and chive
Garnishes
Potatoes
Milk
Fresh cream
Salt
Garlic
Eggplant
Zucchini
Bell pepper
Red bell pepper
Yellow bell pepper
Watercress |
4
1/2
1/3
1
300cc
1 clove
2
30cc
20cc
1/2
1/2
1/2
1/2
1/2
2 sprigs
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1. Remove the lamb meat from the bones and brown the surface.
2. Cut the onion, carrot, celery and garlic into 1cm cubes and fry them in oil. Add the veal stock to make the sauce.
3. Freeze the lamb and coat the surface with the herbs. Place the lamb
in a vacuum-pack cooking bag and vacuum it. Then, heat the lamb in a convection
oven at 80Ž°C until the center temperature reaches 58Ž°C.
4. Cut the eggplant, zucchini and bell peppers into 5mm-square pieces.
Combine them with some olive oil and minced garlic in a vacuum-pack cooking
bag and vacuum. Heat them in a convection oven at 90Ž°C for approx. 20 minutes.
5. Cut the potatoes into 5mm-thick slices. Combine them with the milk, fresh cream, salt and garlic in a vacuum-pack cooking bag and vacuum. Heat them in a convection oven at 90Ž°C for approx. 20 minutes.
6. Remove the potato slices from the bag and brown the surface in an oven.
7. Remove the lamb from the bag and grill in a salamander oven. Place the
lamb and vegetables on serving plates. Pour the sauce over the dish and
add watercress to serve. |
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