|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
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
Tabouli
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
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
