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Roasted Lamb Loin Served on a Bed of Ratatouille

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To start out, use a mixture of grape seed oil and olive oil. The reason for the mixture of oil is because grape seed oil has a very high smoking point and the olive oil will reduce the smokiness. Put the oil mixture in a saucepan. Bring the oil to a sizzle. Frist, take a little bit of garlic paste and add it to the pan. Then add the eggplant and toss giving it a nice coating.
Let the eggplant cook for a little bit. Add the zucchini, and lastly the tomatoes. The tomatoes need to be pre blanched. Meaning, pre-cooked as well as removing the skin and seeds. Since it's a stew, add chicken stock, which will add moisture to the dish. Keep it on low heat, simmering the stew.

How to make a Roasted Lamb Loin: Please keep the fat on the loin. Fat adds flavor and provides moisture to the dish. Once the pan is really hot, add the oil mixture, garlic, onions and butter. Be sure to sear the side you are serving first. Add enough butter to keep the meat moist and give it a brown color. Once all the sides and edges are seared, lower the heat to a simmer. Use a spoon to pour the sauce from the pan over the meat, a technique called basting. Place the pan with the loin in the oven for three minutes, then remove and let sit for two minutes. In a separate pan add butter and oil to sear the fingerling potatoes. The sauce is made with the bone of the lamb, some wine, aromas and flavoring as well as butter to thicken it. For plating, cut the roast into slices. Plate the ratatouille in the center with the potatoes next it. Place the sliced roast on top. Finish by basting the roast with lamb sauce and lightly saucing the side of the plate.

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