Text 1806, 87 rader
Skriven 2010-09-19 04:57:00 av Dave Drum (1:124/311)
Ärende: SF Gate 543
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Sirloin W/Savory Pomegranate Sauce
 Categories: Lamb/mutton, Poultry, Fruits, Sauces, Wine
      Yield: 2 servings
 
      1 tb Olive oil + more as needed
      3 tb Minced shallots
      1 ts Minced garlic
    1/4 c  Dry red wine
    1/2 c  Low-sodium chicken broth
      1    Sprig rosemary; 2" long
      1    Sprig thyme
      2 tb Pomegranate concentrate *
    1/4 c  Demi-glace *
    3/4 lb Lamb sirloin; to 1 lb
      2 cl Garlic; peeled, thin sliced
           Kosher salt & ground pepper
 
  Lamb top sirloin — also called the butterball — is tender when not
  overcooked. Lamb chops are a good substitute, though you will need to
  adjust the cooking time. Any leftovers will make great sandwiches.
  Serve this dish with mirepoix-studded couscous or your favorite
  starch and vegetable.
  
  Add 1 tablespoon olive oil to a small saucepan over medium heat. Add
  shallots, cook briefly before adding garlic. When soft and fragrant,
  add wine and bring to a brisk simmer. Reduce to almost dry. Add broth,
  rosemary and thyme; continue to simmer until broth is reduced by at
  least half. Taste intermittently; remove and discard herbs before they
  become too strong.
  
  Whisk in pomegranate concentrate and demi-glace. Simmer several
  additional minutes to meld flavors; taste then season as needed with
  salt and pepper. The sauce can be made a day ahead. Rewarm before
  serving.
  
  Heat oven to 375øF. Remove lamb from refrigerator about 20
  minutes before cooking. Trim away any silver skin. If using the
  garlic, make slits in the lamb with a paring knife and insert the
  garlic slices. Season lamb well with salt and pepper.
  
  Heat a small ovenproof skillet over high heat. Add a thin coating of
  olive oil. When oil shimmers, gently place lamb in the skillet and
  brown on all sides; be sure that it releases on its own when skillet
  is shaken before turning. The last time it is turned, place in the
  preheated oven and cook until medium-rare — when the internal
  temperature reaches 130øF on a meat thermometer.
  
  Set skillet aside, move lamb to a platter and loosely tent with foil.
  Let the lamb rest for at least 15 minutes before slicing.
  
  To serve: Reheat the sauce and serve with slices of the lamb.
  Optionally, reheat the sauce in the skillet, incorporating any juices
  and brown bits to further enhance the sauce.
  
  Note: Pomegranate concentrate is reduced pomegranate juice that is
  fairly thick. Pomegranate molasses has a thinner texture; pomegranate
  syrup is even thinner and often used in beverages. If substituting
  pomegranate molasses for the concentrate, use a bit more. Look for
  pomegranate concentrate and molasses at Middle Eastern markets or in
  the international section of larger markets.
  
  Shelf-stable demi-glace can be found in well-stocked culinary stores.
  Reconstitute according to package directions. Some stores make their
  own demi-glace, which is usually found in the freezer section.
  
  Serves 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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