Wooden Rialto Bridge, from the Miracle of the Relic of the True Cross, 1494 (Detail)
Wooden Rialto Bridge,
from the Miracle of the
Relic of the True Cross, 1494 (Detail)
Giclee Print

Buy at AllPosters.com




Books You Want 125x125

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Carpaccio of Baby Lamb on Arugula with
Mustard-Rosemary Sauce and Tabouli



 Stonewall Kitchen, LLC

"Serve the dinner backward, do anything -
but for goodness sake, do something weird."

~ Elsa Maxwell

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]





  Rack of Lamb 1.5 lb










Mixed Herbs
Mixed Herbs
Art Print

Buy at AllPosters.com










Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Mustard Row
Mustard Row
Art Print

Lee, Viola
Buy at AllPosters.com


La Belle Cuisine


Carpaccio of Baby Lamb on Arugula with
Mustard-Rosemary Sauce and Tabouli

Inn at Little Washington Cookbook:
A Consuming Passion

by Patrick O’Connell, 1996, Random House

“The traditional carpaccio of beef was first created on a hot night many years
ago at Harry’s Bar in Venice, Italy. It was named after the painter Vittore Carpaccio, who was known for his vibrant red and ocher sunsets, which the
raw meat resembles (if you squint). This version, which uses lamb, is the best
of both worlds in that the interior is still raw, but the exterior is coated with
pepper and herbs and seared, giving it much more flavor than the completely
raw beef original.”

Serves 6

2 boneless lamb loins or 1 rack of lamb (if you’re
using the rack, carefully remove the entire loin
from the bone using a small, sharp knife)
1 tablespoon dried tarragon
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
Salt and freshly ground pepper
2 tablespoons olive oil
2 bunches arugula
1 fresh mint leaf
2 teaspoons capers, drained

Mustard-Rosemary Sauce
1/2 cup olive oil
1 sprig fresh rosemary
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary

1/4 cup water
2 tablespoons bulgur
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh parsley
1 teaspoon chopped shallot
1 tablespoon olive oil
1 teaspoon peeled, seeded, and chopped tomato
1/2 teaspoon minced garlic
1 tablespoon lemon juice
Salt and freshly ground pepper to taste

1. Trim the loin of any fat or sinew.
2. Place a large iron skillet over high heat.
3. In a small bowl, combine the tarragon, thyme, oregano, and basil.
4. Sprinkle the lamb heavily with salt and pepper and completely coat
with the herb mixture.
5. Drizzle the loins with the 1 tablespoon oil and place in the hot skillet
one at a time. Roll each loin in the pan just enough to sear the exterior, allowing only the herbs to darken.
6. Remove the loins from the skillet, allow to come to room temper-
ature, and wrap tightly in plastic wrap, squeezing the loins into
perfect cylinders. Place the wrapped loins in the freezer for
about 2 hours, or until frozen solid.

To make the sauce:
1. In a small saucepan, heat the oil and the sprig of rosemary until the rosemary begins to darken. Remove the rosemary and let the oil
cool to room temperature.
2. In a medium-size stainless steel bowl, whisk together the mayonnaise
and mustard. While still whisking, pour in the rosemary-flavored oil
in a thin stream, incorporating thoroughly. Whisk in the lemon juice
and chopped rosemary. Pour the sauce into a squeeze bottle fitted
with a narrow tip and refrigerate.

To make the tabouli:
1. In a small saucepan, bring the water to a boil. Place the bulgur in a small bowl and pour the boiling water over it. Let soften for about 20 minutes.
2. Drain off any excess water and stir in the mint, parsley, shallot, oil, tomato, garlic, lemon juice, salt, and pepper.

To serve:
1. Remove the lamb from the freezer and allow to defrost slightly,
about 5 minutes.
2. Toss the arugula leaves in the remaining [1 tablespoon] oil and
arrange on a plate in three clusters.
3. Squeeze the Rosemary-Mustard Sauce onto the plate in a lacy
loop pattern.
4. Slice the loins as thinly as possible with a sharp chef’s knife and
arrange the slices in a circular pattern on top of the arugula. (The
slices will defrost almost immediately.)
5. Place 1 tablespoon of tabouli in the center of the circle and garnish
with a mint leaf. Sprinkle the capers on the plate.

Featured Archive Recipe:
Beef Carpaccio and Four Ways to Serve It

Index - Appetizer Recipes
Index - Main Dish Recipe Archives
Rites of Spring Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: March 15, 2010.