CHARCOAL GRILLED LAMB LOIN IN GARDEN

CHARCOAL GRILLED LAMB LOIN IN GARDEN
VEGETABLE
( Puree of fresh garlic, air dried ham, seasonal vegetable, dill sauce )

600g Lamb lion

For curting
1 small lemon peel
2 sprigs of thyme
1 sprig of rosemary
1 tbs salt
1 tbs caster sugar
1 crushed bay leaf
3 cloves garlic

Trim and clean the lamb. Blend all the curing spices and herbs in bag. Put lamb the bag and let it rest for 2-3 hours. Take the lamb out of the bag and dry on a towel. Roll the lamb in a sliced of air-dried ham and parsley, dill and thyme. Roll the lamb in foil and bake it pink in the oven on low heat. Rest the meat about 5-10 minutes then cut it.

Puree of fresh garlic
2,5 kg potatoes
Approx 1 lit of cream
Approx 0,25 lit of milk
Garlic boiled in milk, mixed, for flavour
Sour cream
Salt

Peel the potatoes and so it covers. Boil for approx 20 minutes. Mixed the cream with a blender and add some cream fraiche, season with salt. Pass thru a sieve and cool down. When serving add the garlic pure for flavour.

Red wine of lamb stock flavoured with dill

Vegetable

RICH DOUBLE RASPBERRIES
( Parfait, blinis, raspberries, sorbet )

Raspberry parfait
40gm egg white
100gm sugar
10gm lemon juice
240gm raspberry
200gm whipping cream, lightly whipped

Blinis :
15gm yeast
250 ml milk
25 gm flour

Mixed together and cover with cling film. Leave to rise at room temperature for 3 hours

Then add:
80gm flour
60gm finely grated pistachio paste
60gm egg yolk
Mixed well into the risen dough
60gm egg white
40gm sugar

Beat into meringue and fold into the batter

Fry in a blini frying pan if you have one, or in a pancake frying pan, until golden.

Raspberry caviar:
250gm raspberry puree
100gm raspbrries + 75gm sugar mixed together

Gently fold in the whole raspberries. Serve

Raspberry sorbet:
200gm raspberry puree
100gm sugar
200gm water
Juice of half a aqueezed lemon