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Receta Loin Of Lamb, Herb Crust With A Ratatouille Sauce

Name: Loin Of Lamb, Herb Crust With A Ratatouille Sauce
Ingredients: 100 gm Best end lamb, (7 ounce); 400 ml Ratatouille sauce, (3/4 pint); 4 x Anna potatoes; 160 gm 96 ounce) chicken mousse; 75 gm Herb crust, (3 ounce); 200 gm White bread, (7 ounce); 1 x Clove garlic; 2 sprg chervil; 2 sprg basil; 50 gm Chives, (2 ounce); 20 gm Coriander, (3/4 ounce); 20 gm Oregano, (2 ounce); 1 sprg flat leaf parsley; 50 gm Tarragon, (2 ounce) Cooking salt Grnd white pepper; 125 gm Chicken breast, (4 1/2 ounce); 250 ml Double cream, (9fl ounce) Cooking salt; 1 x Egg white; 500 gm Plum tomatoes, (1/2kg); 100 gm Aubergines, (4 ounce); 100 gm Red pepper, (4 ounce); 100 gm Green pepper, (4 ounce); 100 gm Courgettes, (4 ounce); 40 gm Garlic; 100 gm Onions, (1/4lb); 2 sprg thyme; 1 sprg flat leaf parsley; 4 Tbsp. Extra virgin olive oil, (50ml); 4 x Baking potatoes; 400 gm Butter, (14 ounce) Salt and white pepper

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Ingredientes

100 gm Best end lamb, (7 ounce)
400 ml Ratatouille sauce, (3/4 pint)
4 x Anna potatoes
160 gm 96 ounce) chicken mousse
75 gm Herb crust, (3 ounce)
200 gm White bread, (7 ounce)
1 x Clove garlic
2 sprg chervil
2 sprg basil
50 gm Chives, (2 ounce)
20 gm Coriander, (3/4 ounce)
20 gm Oregano, (2 ounce)
1 sprg flat leaf parsley
50 gm Tarragon, (2 ounce) Cooking salt Grnd white pepper
125 gm Chicken breast, (4 1/2 ounce)
250 ml Double cream, (9fl ounce) Cooking salt
1 x Egg white
500 gm Plum tomatoes, (1/2kg)
100 gm Aubergines, (4 ounce)
100 gm Red pepper, (4 ounce)
100 gm Green pepper, (4 ounce)
100 gm Courgettes, (4 ounce)
40 gm Garlic
100 gm Onions, (1/4lb)
2 sprg thyme
1 sprg flat leaf parsley
4 Tbsp. Extra virgin olive oil, (50ml)
4 x Baking potatoes
400 gm Butter, (14 ounce) Salt and white pepper

Direcciones

Prepare the lamb rack by removing all the fat and bones except for one at the end of the loin, seal the loin in oil till golden and allow to cold, spread the chicken mousse on the loin and roll in the herb crust, then roast in the oven. When cooked pink allow to sit for 5 min, place the warm pomme anna in the centre of the plate, place the lamb in the potato and surround with the sauce.
To make the herb crust: Remove the crust from the bread and place into the robo coup with herbs and garlic, rub everything together till bright green and fine breadcrumbs. Season to taste.
To make the chicken mousse: Lb. the chicken breast with the egg whites and salt. Pass through a fine drum sieve and allow to rest for two hrs in a bowl of ice. Then fold the cream slowly till fully incorporated, do a tester and add in more cream if the mix is too hard.
For the ratatouille sauce: Skin and de-seed the tomatoes and then blend.
Dice all the other vegetables and chop the onion and garlic. Heat the oil in a pan and sweat the garlic and onions, then sweat the rest of the vegetables for 5 mintues. Add in the tomato sauce and the bay leaf and thyme and cook slowly till all cooked. Chop the parsley and julienne the basil and add in the sauce and season to taste.
For the anna potatoes: Trim the potatoes into cylindrical shapes, then cut into thin slices, wash and dry with a cloth. Arrange the slices overlapping each other in a thick butter mould and then arrange another layer going in the opposite direction. Do this till you reach the top of the mould. You must add in butter in between each layer. Cook in the oven at a high heat for about 30 min.