CookingIsFun
09-12-2009, 01:30 AM
Conrad Gallagher is a Michelin Star Chef, and rated as one of the top chefs in Ireland.
CANNON OF LAMB
Cooked two ways with leeks, fresh herbs, couscous, ratatouille, saffron aioli and sundried tomatoes
140g /5oz Lamb loin
1 Leek
Caul fat
Couscous
1 Onion, finely chopped
1 Roasted red pepper, puréed
1 Pepper, diced
2 Cloves garlic
200g/7oz Couscous
200ml/7 fl oz hot stock
Saffron Aiolli
2 Egg yolks
2 Cloves garlic, chopped
1 tbsp Dijon mustard
1 Pinch saffron
Ratatouille
1 Red pepper
1 Green pepper
1 Yellow pepper
2 Yellow courgettes
1 Aubergine
Sundried Tomato Tapenade
2 tbsp sundried tomato in oil
1 Anchovy fillet
2g Basil
2g Thyme
2g Italian parsley
Method
Lamb Loin
Blanche the leek in boiling salt water, refresh under cold running water and dry.
Wrap the lamb loin in the green part of the leek and then wrap in caul net fat. Cling wrap and then wrap in foil for storing purposes (NB this must be done 1 or 2 days in advance to hold its cylindrical shape – like a cracker)
When ready to cook, poach in the chicken stock for 6 minutes and then rest. Top with buttered parchment paper and roast off in oven to desired temperature. Slice in 3 pieces.
Couscous
Fry the onions and peppers in a saucepan. Crush the garlic cloves and add to the mixture. Blend in a blender. Soak the couscous in the hot stock and then mix in all the remaining ingredients.
Ratatouille
Chop up all the vegetables and cook them together in a saucepan. Take off the heat and put aside.
Saffron Aiolli
Blend all the ingredients together and put aside.
Sundried Tomato Tapenade
Blend all the ingredients together and put aside.
Layer the ratatouille and the red pepper couscous in a ring mould and arrange the 3 slices of lamb on top. Pipe a ring of the aioli around the moulded vegetables and place a quenelle of the tapenade at the top of the plate. Drizzle with lamb juice and garnish the tapenade with Italian parsley.
This recipe is copyright Conrad Gallagher and posted with his permission.
You can see more of his recipes at:
http://www.conradgallagher.com/pages...l-cookbook.php
(Comments Appreciated)
CANNON OF LAMB
Cooked two ways with leeks, fresh herbs, couscous, ratatouille, saffron aioli and sundried tomatoes
140g /5oz Lamb loin
1 Leek
Caul fat
Couscous
1 Onion, finely chopped
1 Roasted red pepper, puréed
1 Pepper, diced
2 Cloves garlic
200g/7oz Couscous
200ml/7 fl oz hot stock
Saffron Aiolli
2 Egg yolks
2 Cloves garlic, chopped
1 tbsp Dijon mustard
1 Pinch saffron
Ratatouille
1 Red pepper
1 Green pepper
1 Yellow pepper
2 Yellow courgettes
1 Aubergine
Sundried Tomato Tapenade
2 tbsp sundried tomato in oil
1 Anchovy fillet
2g Basil
2g Thyme
2g Italian parsley
Method
Lamb Loin
Blanche the leek in boiling salt water, refresh under cold running water and dry.
Wrap the lamb loin in the green part of the leek and then wrap in caul net fat. Cling wrap and then wrap in foil for storing purposes (NB this must be done 1 or 2 days in advance to hold its cylindrical shape – like a cracker)
When ready to cook, poach in the chicken stock for 6 minutes and then rest. Top with buttered parchment paper and roast off in oven to desired temperature. Slice in 3 pieces.
Couscous
Fry the onions and peppers in a saucepan. Crush the garlic cloves and add to the mixture. Blend in a blender. Soak the couscous in the hot stock and then mix in all the remaining ingredients.
Ratatouille
Chop up all the vegetables and cook them together in a saucepan. Take off the heat and put aside.
Saffron Aiolli
Blend all the ingredients together and put aside.
Sundried Tomato Tapenade
Blend all the ingredients together and put aside.
Layer the ratatouille and the red pepper couscous in a ring mould and arrange the 3 slices of lamb on top. Pipe a ring of the aioli around the moulded vegetables and place a quenelle of the tapenade at the top of the plate. Drizzle with lamb juice and garnish the tapenade with Italian parsley.
This recipe is copyright Conrad Gallagher and posted with his permission.
You can see more of his recipes at:
http://www.conradgallagher.com/pages...l-cookbook.php
(Comments Appreciated)