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Home Dish Cutlets of Windsor Lamb with Sauce Paloise

Cutlets of Windsor Lamb with Sauce Paloise

Name: How to cook Cutlets of Windsor Lamb with Sauce Paloise - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Cutlets of Windsor Lamb with Sauce Paloise

This recipe is from The Royal Cookbook, seasonal recipes from Buckingham Palace.

Ingredient

Food ration :

Serves 6 servings

Cooking time :

1 hour

100 ml

cutlets of lamb (French-trimmed)

good springs of marjoram or dried marjoram

Cooking instructions

* Step 1

For the herbs oil:

* Step 2

Put the oil in the saucepan, add the garlic, thyme, rosemary, basil and marjoram.

* Step 3

Heat very gently around 60 - 70ºC, allowing the herbs to infuse for around 10 - 15 minutes. Do not allow the oil to get to hot as the herbs must not start to fry.

* Step 4

Once the oil has warmed through, remove it from the heat and leave the herbs in it overnight (or for as long as possible) before straining the oil. You can you the herbs in a marinate for a Sunday roast.

* Step 5

For the sauce:

* Step 6

Chop the mint stalks, then combine with the vinegar, peppercorns and shallots in a saucepan.

* Step 7

Bring to the boil over high heat and then continue to cook until the mixture has reduced by two-thirds.

* Step 8

Strain the vinegar reduction and set aside to cool.

* Step 9

Blanch the mint leaves in boiling water for 10 -15 seconds to soften, then quickly refresh under cold water. Gently squeeze the leaves dry and finely chop with sharp knife.

* Step 10

Melt the butter in a saucepan, skimming off any white solids that rise to the surface. Keep warm until you are ready to make a sauce.

* Step 11

In a heatproof bowl placed over a pan of simmering water, whisk together the egg yolks and the vinegar reduction until form a pale yellow foam (sabayon) which should hold its shape when you lift the whisk. (You must ensure that the sabayon does not get hot or egg yolk will start to cook).

* Step 12

Slowly pour the warm butter into the sabayon, whisking all the time. The sauce should acquire a consistency similar to that or mayonnaise.

* Step 13

Add a squeeze of lemon juice and the chopped blanched mint.

* Step 14

Carefully peel and trim the asparagus, taking care to remove the woody stems at the base of the spears.

* Step 15

Wash the Jersey Royals well and bring to the boil in a large pan of salted water. Turn down the heat until the pan is just simmering and allow to cook gently until tender.

* Step 16

Once potatoes are cooked, strain them and return to the heat briefly to dry off, before adding a knob of butter. Cover and keep somewhere warm for at least 10 minutes before serving. This is so the potatoes can really absorb the butter.

* Step 17

Season the lamb cutlets with sea salt, freshly milled pepper and the herbs oil.

* Step 18

Grilling in a hot griddle pan for 3-5 minutes per side (depending on how you like your lamb cooked).

* Step 19

Allow the lamb to sit and rest somewhere warm for five minutes. In the meantime, cook the asparagus in a boiling salted water for 4 - 5 minutes, depending on the thickness of the spears.