Fabrice Giraud | Jean Ramet | Christophe Eme | Daniel Boulud | David Pasternack | Eric Ripert
Jean-Georges Vongerichten | Jonathan Benno | Michel Gautier | Michel Richard | Patrick Michelon | Richard Farnabe
Thierry Verrat
Recipes
from TastedOnline
| Lamb Porterhouse |
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Makes 4 servings |
| Marinate the Lamb as you prepare the Pommes Boulanger and Pistou. bake, grill and enjoy. Lamb : 1. Marinate the Lamb with Rosemary leaves and Olive Oil for 2 hours. 2. Prepare the Pommes Boulanger and Pistou (see bellow) 3. Season the Lam with salt and pepper. 4. Grill over medium heat for 4 minutes on each side. 5. Allow the steaks to rest for 4 minutes. 6. Serving : a. Place a small row of potatoes on a plate. b. Rest the Lamb across the potatoes. c. Before serving place a tableploon of Pistou across the lamb. Pommes Boulanger : 1. In a saute pan over medium heat sweat the onions and garlic with the bacon without gaining color for 5 minutes. 2. Add the chicken stock, thyme and bay leaf; bring to a boil. 3. Reduce to heat and simmer for 20 minutes. 4. Butter a 9X11” casserole dish. 5. Peel and slice the potatoes into 1/8” Thick rounds. 6. Arrange potatoes in casserole dish so that the potatoes overlap slitghly, keeping a straight line. 7. Take the onions and bacon and spread overtop the potatoes. 8. just cover the potatoes with the cookink liquid from the onions. 9. Season with salt and pepper 10. Cover with foil and bake at 375 f for 45 minutes or until the potatoes can be pierced easely with a fork. Pistou : 1. In a four processor combine the basil, coarse sea salt, walnuts and garlic making a paste. 2. Slowly add the olive oil and adjust seasoning to taste. |
