2 Entrée Servings
each, 6-ounce boneless loin of lamb
2 large pinches fresh thyme, for the lamb and vegetables
1 pinch fresh rosemary, for the lamb
2 ounces artichoke puree (see recipe below)
cup haricots verts, trimmed and blanched
1 shallot, minced
20 carrot "pearls" (use a No.8 parisienne scoop, or
a very small melon baller)
2 ounces red wine reduction (see recipe below)
1 teaspoon butter
2 Tablespoons olive oil
Preheat an oven to 300°F. Season the lamb with salt and pepper.
In a sauté pan, heat ¼ cup of olive oil over moderate
heat and very gently brown the lamb on all sides. Place a pinch
each of fresh thyme and rosemary in the pan along with 1 teaspoon
of butter. Turn the heat off and baste the meat for a few moments.
Place the meat on a roasting rack and cook in the oven for approximately
20 minutes for medium rare.
the meat is cooking, start working on your vegetables. In a sauté
pan, heat 2 tablespoons of olive oil. Add the shallots first and
cook for 1 minute. Then, add the blanched haricots verts and carrot
pearls, cook for two minutes, season with thyme, salt, pepper
and a drop of lemon juice. Reserve.
the artichoke purée. In the center of two dinner plates,
make a very smooth, thin circle of the purée by using the
back of a 2-ounce ladle or large serving spoon. Place the haricots
verts on top of the circle. Slice the lamb into 3 or 5 slices
(depending on your preference), spoon some of the red wine sauce
onto the plate and serve.
cups olive oil (approximately)
cups vegetable stock (approximately)
1 bay leaf
1 small white onion, medium diced
1 pinch fresh thyme
1 clove garlic
salt and white pepper to taste
lemon juice, to taste
1 teaspoon butter
the artichokes of all of their leaves and trim their stems, so
that only the heart remains. Rub them with lemon, so they don't
turn brown. In a small sauce pot, cover them with a combination
equal parts olive oil and vegetable stock. Add the bay leaf, onion,
fresh thyme and garlic clove. Cook over medium heat until the
artichokes are almost mushy. Remove the garlic and bay leaf and
purée the artichokes in a high-speed blender until very
smooth. Add a little of the poaching liquid at a time to thin
down the purée to a consistency where it is still thick,
but spoonable. Then, season with salt, white pepper and lemon
juice. Add butter at the very end and reserve.
celery stalk, chopped
clove of garlic, smashed
1 sprig fresh thyme
1 sprig fresh rosemary
1/2 cup red wine
2 cups of reduced veal stock
1 Tablespoon olive oil
a small sauce pot, heat the olive oil over high heat and add the
carrot, onion, celery, and garlic. Cook them until well browned
and add the thyme and rosemary. Add the wine and cook for three
minutes or until reduced by 2/3. Add the veal stock and cook very
slowly for 30 more minutes. Strain through a fine mesh strainer.
Season and reserve.