Text 36211, 92 rader
Skriven 2010-03-28 10:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Duck and beans
======================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Boston Baked beans (with) a prosciutto rind

 DS> The rind of the prociutto is drastically undervalued.

It is salty pig skin after all and therefore like gold in the right
hands.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Leg of Lamb
 Categories: Lamb, Italian, Ham, Australian
      Yield: 8 Servings
 
      2 kg lean leg of young lamb
    200 ml Fruity olive oil
      2 lg Heads of garlic, peeled
     16    Thin slices prosciutto
      8 lg Sprigs rosemary
           Sea salt
           Freshly ground pepper
    225 ml Red wine vinegar
    100 ml Water
      6 md Desiree or Pontiac potatoes

  TO PREP LAMB: chump removed and shank intact
 
  TO SERVE: Grilled White Eggplant
  
  To cook the meat and potatoes: Preheat the oven to 225 C. With a
  sharp knife, make about 12 shallow long slits just under the skin
  of the lamb.  Rub the lamb generously with the olive oil. Cut 2 to
  3 cloves of garlic into slivers.  Cut 6 pieces  of prosciutto in
  half and wrap each around a sliver of garlic  and  a twig of
  rosemary. Set aside the remaining prosciutto for later. Insert the
  prosciutto rolls into the pre cut slits so that the lamb resembles
  a hedgehog. With butcher's string, tie the leg at regular
  intervals to hold the rosemary in place. Brush generously with
  olive oil and season with salt and pepper. Roast on the centre
  shelf of the oven for 15 mins before reducing the heat to 190o C.
  PoUr the vinegar and water into the pan and continue to roast for
  1 hour basting frequently.

  Par boil the potatoes in their skins, about 8 minutes, drain and
  cut into large bite size pieces. Put the potatoes into a shallow
  roasting pan, pour over the remaining oil and season with salt and
  pepper. About 20 minutes before the meat is cooked, cook the
  potatoes in the oven with the lamb. Par-boil the remaining garlic
  clove, for 2 to 3 minutes, then drain and set aside. 15 minutes
  after the potatoes have gone into the oven, add the remaining
  garlic and drape the remaining prosciutto slices irregularly over
  the potatoes (which should have been turned once or twice during
  cooking).

  When the lamb is cooked, remove from the oven to a warm platter,
  reserve the juices and rest the meat for 10 mins. Move the
  potatoes to the top shelf of the oven to crisp for a final 10
  minutes. (If the prosciutto and garlic cloves are cooked, remove
  them to the platter with the resting meat from which the strings
  have been removed). When the potatoes are crisp, remove them to
  the meat platter with a slotted spoon, together with the roasted
  garlic and prosciutto.

  To serve: heat the reserved juices and pour into a jug. Take the
  meat to the table. Pull out the rosemary twigs and discard. Carve
  the meat into thin slices and plate with a little of the reserved
  juices poured over. Add some potatoes, garlic and crisp prosciutto
  and serve immediately with a side serve of grilled white eggplant
  or roasted fennel. This lamb is also delicious cold or served at
  room temperature before refrigeration, drizzled with the cooled
  pan juices and accompanied with some mustard fruits and a simple
  salad of rocket dressed with salt and extra virgin olive oil.
  
  From: BBC Canadian Cuisine/Cooking
  Source: Vogue May '94
  Bon appetit, Exec.Chef Magnus Johansson.
  
MMMMM
 


Cheers

YK Jim


... A great discovery like Columbus discovering India

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