Lamb
Saddle Dusted with Spices,
Cucumber Mint Relish
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Spice
Mix Ingredients:
1 tbls. cardamom
1/2 Clove
1 tbls. Mace
1 tbls. Fenugrek
1 tbls. Cumin
1/2 tbls. Dried Red Pepper Flakes
1/2 inch Cinnamon Stick
1 tbls. Sesame Seed
1/2 tbls. Nutmeg (cracked)
Method:
Heat all spices and grind.
Lamb
Jus Ingredients:
2 lbs. Lamb Bones/Meat (chopped)
1 Onion (peeled and chopped)
1 Carrot (peeled and chopped)
2 Garlic Clove (smashed)
1 Celery Stalk (chopped)
1 tbls. Olive Oil
Method:
Heat casserole with oil and add lamb. Sauté until
well colored. Add vegetables and cook until browned. Add
water to cover and simmer for 20 minutes. Strain and reduce
to _ cup.
Cucumber
Relish Ingredients:
1 English Cucumber
Salt and Freshly Ground Black Pepper
12 Mint Leaves
Method:
Peel the cucumber(s), cut in half, and scoop out the seeds
with a spoon. Cut into _ - 1 inch sections. Sprinkle with
salt and toss with the mint. Transfer to the bowl of a
food processor and blend, stopping the machine to stir
down the mixture once or twice, until finely minced but
not pureed.
Place
in a strainer but don't press to remove all the liquid;
it should remain moist.
To
Serve:
4 ounce lamb saddle with little fat on top_ c. cucumber
peeled, seeded sliced and blanched_ c. haricut vert blanched
Lamb jus Season lamb with salt, pepper and spices. Heat
oil in a sauté pan and color lamb on all side then
finish in oven. Toss cucumber and haricut vert with a
little butter and water to reheat. Season with salt and
pepper. Cut lamb in half and plate. Add haricot/cucumber
mix to plate. Serve with a quenelle of the cucumber mint
relish. Finish plate with lamb jus.
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