Well, that is one long title so I’ll make this a little bit shorter, but sweet nonetheless. Chef Marc Aubry of Champêtre Restaurant showed what goes into classic French Provincial Cuisine in a cooking demo for the Culinary Elite Series of The Maya Kitchen. Chef Aubry prepared Chicken Liver and Cognac Parfait, Mediterranean Fish Soup, Seared Lamb Loin Filled with Mini Vegetable Ratatouille Served with Potato Rosette & Rosemary Jus and Buttered Dark Chocolate and Espresso Coffee Mousse with Biscuits and Whipped Cream.
Below is the recipe for Seared Lamb Loin Filled with Mini Vegetable Ratatouille, served with Potato Rosette and Rosemary Jus. Enjoy!
Seared Lamb Loin Filled with Mini Vegetable Ratatouille, served with Potato Rosette and Rosemary Jus
Ingredients:
2 pcs Lamb Loin without silver skin
250ml Lamb Jus
100ml Red Wine
3 cloves Garlic
1 sprig Rosemary
50ml Olive Oil
4 pcs Bamboo sticks
40 grams Butter
For the Ratatouille
Onion 1 medium size
Red and Green Bell pepper 1 each plum
1 Eggplant
1 Zucchini
2 cloves Garlic
1 Tomato, big and ripe
Thyme to taste
1 Bay leaf
100ml Olive Oil
Salt and Pepper to taste
For the Potato Rosettes
2 Medium Potatoes,nicely shaped
Salt to taste
Pepper to taste
50 grams Melted Butter
Cook the ratatouille
Cut all vegetables brunoise style. Heat up the olive oil in a pan. Quickly cook the onions, when soft add the bell peppers and continue the process in the following order – onion, bell pepper, eggplant, zucchini, tomato, garlic, thyme, bay leaves and seasoning. When it is cooked, place into a strainer and let cool.
Cook the potatoes
Peel the potatoes and slice them thinly with a mandolin. On a chopping board, line the potatoes in rows of desired length. Season with salt and pepper. Roll into the shape of a rose. Place in individual molds, add melted butter on top and cover with aluminum foil. Cook in pre-heated oven at 180 degrees. When almost cooked, remove the foil and let the rosettes get a nice brown color.
Prepare the sauce
In a saucepot put the red wine, chopped garlic and chopped rosemary and reduce over a flame to a fourth. Add the meat stock and simmer until you get the right consistency. Whip in the butter and season.
Cook the lamb
With a knife, make a pocket along the full length of the clean lamb loin. Fill the pocket with the cooked ratatouille and secure the ends with bamboo sticks. Season the outside of the lamb.
Heat up a sauté pan with olive oil and quickly sauté the stuffed lamb. Let the meat rest on a rack a while then slice and serve. Put the drippings into the sauce.
This recipe serves 4 and is courtesy of The Maya Kitchen’s Culinary Elite Series. For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com
