The personal website of Rick and James

     Home   |   Starters   |   Seafood   |   Meats   |   Vegetables   |   Rick's Recipes

Section 3                   

sBoeuf Bourguignon
sLamb Shanks Ragú
sPork and  Chickpea  Paella
sGrilled Skirt Steak
sChicken with Shallots
sPork Clay Pot
sPork Chops, Dijon Sauce
sRoast Chicken & Preserved Lemons
sChoucroute Garnie
sLamb Brochettes-Hummus
sBroiled Chicken-Piquillos
sShurpa Lagman
sRabbit Ragù/Pappardelle
sRabbit Mustard Sauce
sLeg of Lamb Gasconnade



The Duchess of Devonshire’s Boeuf Bourguignon       (4 servings)


  1 ½ pounds stewing beef, cut into 1-inch pieces

  1 tablespoon vegetable oil, or more for browning

  1 large carrot, peeled and cut into thin rounds

  1 large onion, peeled and thinly sliced

  1 large clove garlic, peeled and crushed

  1 teaspoon kosher salt, and more to taste

  ½ teaspoon pepper, and more to taste

  2 tablespoons flour

  1 bottle red wine, such as Côtes du Rhône

     Bouquet garni (2 or 3 sprigs each of thyme and parsley, tied with a bay leaf)

10 ounces white pearl onions

  2 tablespoons sugar

  1 tablespoon butter

  4 ounces sliced country-style smoked bacon

10 ounces button mushrooms, cleaned, stems trimmed even with the caps

     Steamed or boiled potatoes or cooked egg noodles


  1. Preheat oven to 350°.  Pat stewing beef dry.  Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary.  Remove meat with a slotted spoon as it cooks.
  2. Add carrot and onion to drippings in the pan and sauté until golden.  Add the garlic, salt, and pepper and sauté for 1 minute.  Sprinkle flour over vegetables and stir to coat.  Cook for 1 minute.  Add meat and mix well.  Stir in wine gradually until flour is blended.  Add bouquet garni and heat to boiling.  Cover and bake     1 ½ to 2 hours, until meat is tender, lowering heat to 300­° after 1 hour and adding a little water if the liquid is below the level of the meat. 
  3. While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute.  Drain and rinse with cold water.  Snip tops of onions with kitchen scissors, pull back skins, and trim them off at roots.  Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter.  Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated, and the onions are coated with a caramelized glaze, for about 45 minutes.  Set aside.
  4. While onions cook, cut bacon crosswise into ¼ inch wide pieces.  Fry in a skillet over medium heat until browned and crisp.  Remove bacon to a bowl and brown mushrooms on both sides in drippings.  Add mushrooms to bacon and set aside.
  5. When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan.  If cooking liquid is thin, boil it until it thickens to a coating consistency.  Return the stew to the pan and adjust seasoning.  Add onions, bacon and mushrooms and pour on liquid.  Heat through.  Serve with the potatoes or noodles.



Pasta with Braised Lamb Shanks Ragù   (4 to 6 servings)


1 tablespoon extra virgin olive oil

2 ounces diced pancetta

2 lamb shanks, about 2 ½ pounds

2 medium onions, diced

2 cloves garlic, sliced

2 branches fresh rosemary

½ cup dry white wine

   Salt and freshly ground black pepper

2 pounds ripe plum tomatoes, peeled and chopped

   Red pepper flakes to taste

1 pound spaghetti alla chitarra

   Freshly grated pecorino cheese

  1. Preheat oven to 350°.  Heat oil in 4-quart ovenproof casserole.  Add pancetta; lightly brown, and remove.  Add lamb shanks; brown on all sides, and remove.  Lower heat; add onions, garlic, and rosemary.  Sauté until soft.  Add white wine.  Scrape pan, return lamb shanks and pancetta to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  2. Remove lamb from casserole.  Cut meat from bones, trimming off fat and gristle.  Finely dice meat and add to casserole.  Add tomatoes and red pepper.  Simmer on top of stove for one hour.  Check seasoning.
  3. Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.



Pork, Chickpea  and Red Pepper Paella                  (6 servings)


1  pound pork tenderloin, in ½-inch cubes

2  cloves garlic, mashed or pressed, plus

     10 cloves minced

3  tablespoons minced parsley

6  tablespoons extra virgin olive oil

    Salt and freshly ground black pepper

2½ cups cooked or canned chickpeas, drained and rinsed

4  cups well-seasoned chicken stock (preferably homemade)

½ teaspoon saffron threads

2  large red bell peppers, cored, seeded, and cut into

      ¾-inch squares

1  slice ¼-inch thick serrano ham or proscuitto ham, diced

¼ cup finely chopped piquillo pepper

2  teaspoons paprika, preferably smoked Spanish

2  cups short-grain rice, preferably Spanish


  1. Combine pork with mashed garlic, 1 tablespoon parsley, 1 tablespoon oil, and salt and pepper to taste.  Set aside 20 minutes.
  1. Place ½ cup chickpeas in food processor with ½ cup stock; purée.  Place remaining stock in saucepan, and add chickpea mixture to it.  Add saffron, bring to a simmer and keep on low heat.
  1. Preheat oven to 400°.  Heat remaining oil in a 13-inch paella pan.  Lightly brown pork, then remove to a warm platter.  Pork will not be fully cooked.  Add red peppers to pan and sauté over medium heat 1 minute.  Add minced garlic, ham, piquillo peppers, and remaining parsley.  Sauté 2 minutes.
  1. Stir in paprika, browned pork and any pork juices.  Add rice and stir to coat.  Add broth and remaining chickpeas.  Salt to taste.  Bring to a boil and cook fairly rapidly, about 5 minutes, until rice is no longer soupy but there is still liquid in pan.  Stir.
  1. Transfer to oven and cook until rice is almost done, about 12 minutes.  Remove, cover with foil and set aside 10 minutes before serving.



Grilled Skirt Steak with mixed peppers      (2 to 3 servings)


¼ cup tequila, preferably añejo

   Juice of one lime

1 teaspoon tomato paste

1 large clove garlic, grated

1 teaspoon ground cumin

3 tablespoons extra virgin olive oil

2 tablespoons minced cilantro leaves, plus sprigs for garnish

    Salt and cayenne pepper to taste

1 skirt steak, about 1 to 1½ pounds, well trimmed  (see note below)

3 small bell peppers, slivered

2 jalapeños, seeded and slivered


  1. Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne.  Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1½ hours.  
  2. Heat grill or hibachi to very hot.  Set cooking grates close to fire. 
  3. While grill heats, place remaining olive oil in a skillet over medium heat.  Add peppers and jalapeños and sauté until peppers are limp and starting to brown.  Season with salt and cayenne.  Dust with remaining minced cilantro.  Set aside.
  4. Grill steak 3 to 5 minutes on one side, until starting to sear.  Brush with marinade, turn and cook 2 to 3 minutes.  Remove to a cutting board.  Do not overcook.
  5. Reheat peppers and pile on a platter.  Slice steak on bias in inch-wide strips.  Arrange on the bed of peppers, garnish with cilantro sprigs, and serve. 

Note:  Skirt steak and hanger steak (onglet) can be difficult to obtain in some markets.  An excellent alternative source can be found online at: http://preferredmeats.com/productdetails.aspx?GroupNumber=600  





Chicken with shallots and Madeira      (4 servings)


2 tablespoons neutral oil, such as canola or grapeseed

1 whole chicken, cut into serving pieces, or about 3 pounds thighs and/or legs

10 shallots (½ pound or more)

1 ½ cups Madeira

2 tablespoons butter

2 tablespoon fresh lemon juice or good balsamic vinegar, or to taste

    Chopped fresh parsley leaves for garnish


  1. Put oil in a deep skillet or casserole, and turn heat to medium high. When oil is hot, add chicken skin side down.  Cook, sprinkling with salt and pepper, until skin is nicely browned, about 10 minutes.  Turn, and brown other side 1-2 minutes.
  2. Spoon or pour out excess fat.  Add shallots, and cook, shaking pan occasionally, until they are tender and begin to brown, 5 to 10 minutes more. 
  3. Add Madeira, and cook over medium- to medium-high heat, turning chicken occasionally so it continues to brown and cook evenly.  Let Madeira reduce almost to a glaze.  If mixture dries out before chicken is done, add ½ cup water or more Madeira.
  4. When chicken is cooked through and sauce is shiny and thick, add butter and lemon juice or vinegar.  Cook a minute, and remove chicken to a warm plate.  Taste and adjust sauce’s seasoning.  Spoon sauce and shallots over chicken; garnish and serve. 


    Pork clay pot                                                                  (4 servings)


    2 tablespoons neutral oil, like canola or grapeseed

    ¼ cup sugar

    1 tablespoon minced garlic

    ¼ cup chopped shallots

    1 tablespoon minced ginger

    1 small chili pepper, minced

    1½ pounds fatty pork, cut from shoulder, or about 2 pounds fatty pork chops, cut into

    1-     to 1½-inch cubes

    2 tablespoons fish sauce, or to taste

    1 teaspoon black pepper, or to taste

    4 hard-cooked eggs, peeled

      Salt, if needed

      Shredded scallions for garnish

      Cooked white rice


    1.  Put oil in a saucepan or clay pot large enough to comfortably accommodate pork; turn heat to medium.  Add sugar and cook, stirring occasionally, until it dissolves and colors a bit, 3 or 4 minutes.  Add garlic, shallots, ginger, and chili and cook, stirring occasionally, until shallots soften, about 5 minutes.

    1. Add pork and raise heat to medium-high.  Let it brown a little, stirring occasionally, for about 5 minutes.  Add ½ cup water, and fish sauce and black pepper.  Bring to a boil, then adjust heat so mixture simmers steadily.  Nestle eggs in mixture and cover pot.  Cook for about 30 minutes, stirring once or twice, until pork is tender, adding a little water more water if contents becomes too dry.
    2. Taste and adjust seasoning, then garnish with scallions and serve with rice.



    Pork chops with Dijon sauce                                                    (4 servings)


    1 tablespoon butter

    1 tablespoon vegetable oil

    4 1¼-inch-thick center-cut rib or loin pork chops, bone in

       Salt and freshly ground black pepper

    ¼ cup chopped scallions or shallots

    ½ cup dry white wine

    ¾ cup chicken or veal stock

    ½ cup heavy cream

    1 tablespoon Dijon mustard, or more to taste

    1 tablespoon chopped parsley leaves


    1.      Melt butter in the oil in a large deep skillet over high heat.  BSeason chops with salt and pepper, and add them, browning well, about 2 or 3 minutes on each side, reducing the heat slightly if chops brown too quickly.

    2.      Remove chops to a platter and pour off most of the fat.  Add scallions or shallots and cook over medium-high heat until softened, about 1 minute.  Add wine and bring to a boil, scraping brown bits off the bottom.  Stir in the stock and return chops to the pan.  Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

                3.  Remove the chops to a warm platter; cover with foil to keep warm.  Raise the heat and boil pan juices to reduce by half, about 2 minutes.                  Add  cream and boil 2 minutes more, until sauce reduces a bit and thickens.  Remove from heat and whisk in mustard and parsley.  Taste                  and add more mustard if desired.  Immediately spoon sauce over chops and serve.       




    Roast chicken with preserved lemons                 (6 servings)


    1 6½- to 7½-pound chicken

    6 ounces soft butter

    2 tablespoons chopped fresh rosemary

    3 tablespoons finely diced onions, plus 2 large onions, sliced

    ¼ cup finely diced preserved lemons (see note below)

    ½ cup fresh bread crumbs

      Salt and pepper

    3 pounds unpeeled fingerling potatoes, cut in half lengthwise

    8 large garlic cloves, peeled and halved

    ¼ cup olive oil


    1. Heat oven to 375°.  Using a cleaver, chop wings from chicken at joint closest to breast; reserve.
    2. In a medium mixing bowl, combine butter, one tablespoon rosemary, diced inions, lemons and bread crumbs to form a thick paste.  Using your fingers, separate skin from breast of chicken, and slather mixture under skin about ½ inch thick.  Sprinkle skin liberally with salt.
    3. Place wings in a roasting pan, and place chicken on top.  In a large mixing bowl, combine remaining rosemary, potatoes, garlic, sliced onions, olive oil, and salt and pepper to taste.  Toss to mix well and add to pan around chicken.  Roast, occasionally basting chicken and tossing potatoes, until juices run clear when chicken is pierced with a knife at the joint of leg, about 1½ hours.  Carve and serve each portion with some seasoned skin and potatoes and onions.

    Note:  Preserved lemons can be prepared ahead according to Rick’s recipe in Section 4 of this collection, or they can be purchased ready-to-serve at some specialty food stores or Middle Eastern markets.


    Choucroute Garnie                                                   (6 servings)


     2½ pounds bulk sauerkraut

     2 ounces salt pork or slab bacon, in large dice

    2 cups finely chopped onions

    ½ cup chopped carrots

    1 large clove garlic, minced

    1 tart apple, peeled, cored, and grated

    1½ cups chicken stock, approximately

    2 cups dry white wine

    1 bay leaf

    6 whole black peppercorns

    4 whole cloves

    8 juniper berries

       Salt and freshly ground white pepper

    2 pounds garlic sausage or other sausage, fresh or smoked

    1½ pounds boneless smoked pork tenderloin, sliced ½ inch thick

    ½ pound Black Forest or Virginia ham, sliced 1/8 inch thick

    6 medium-size Yukon Gold potatoes, peeled and quartered

       Dijon mustard for serving


    1. Drain sauerkraut, reserving juice.  Rinse in two changes of cold water, wring out   well, and set aside.  Heat oven to 325°.
    2. In a large casserole, at least 5 quarts, cook salt pork or bacon over medium heat until golden.  Remove, draining well.  Leave fat in casserole.  Add onions and carrots, and sauté until soft.  Add garlic and apple, and cook, stirring, several minutes.  Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut.  Add stock and wine, and bring to a simmer.
    3. Add bay leaf, peppercorns, cloves and juniper berries.  Season to taste with salt and pepper.  Cover, and bake 2 hours.
    4. Tuck sausages into sauerkraut.  If sauerkraut looks dry, add stock.  If sauerkraut needs to be more tart, add a little reserved juice.  Cover, and bake 20 minutes.
    5. Place smoked pork on Sauerkraut.  Cut ham slices in half, and add them to top.  Cover with parchment cut to fit inside casserole and place directly on ingredients.  Cover pot, and return to oven for 15 minutes.
    6. While meat cooks, simmer potatoes in salted water until tender.  Drain.
    7. Serve choucroute directly from casserole, placing potatoes on top first.  Or spread sauerkraut on a platter, and top with meats and potatoes.  Serve with mustard.



    Lamb brochettes with hummus                                         (10 brochettes)


    For marinating and grilling:

    1 pound boneless lamb in 1-inch cubes

    2 tablespoons pomegranate molasses

    2 tablespoons garlic-infused oil

    ¼ teaspoon ground allspice

    ½ teaspoon ground cumin

    ½ teaspoon ground coriander

    For Serving:

    1 cup hummus (see Section 1 of Rick’s Recipes)

    ½ cup Greek yogurt or thick plain yogurt

    ¼ teaspoon ground cumin

       Fresh lemon juice, as needed

       A few lemons, cut into wedges


    1. Place lamb cubes in a freezer bag, and add pomegranate molasses, garlic oil, allspice, cumin, and coriander.  Seal bag, and mix well so lamb is coated.  Refrigerate overnight or up to 2 days.
    2. About 1 hour before grilling, place 10 bamboo skewers in water to soak.
    3. Heat grill.  In a small mixing bowl, combine hummus, yogurt, and cumin.  Season with emon juice to taste, and refrigerate until needed.  When ready to grill, remove lamb from bag and thread three or four pieces of lamb onto each skewer.  Grill lamb so that it is seared on outside but still tender inside.  Check meat by cutting a cube and tasting.
    4. Arrange cooked skewers on a platter, and garnish with lemon wedges.  Place hummus mixture in to small serving bowls, dust each with a little cumin, and serve.



    Broiled chicken with Piquillo-tomato sauce                       (4 servings)


    8 chicken thighs, or an equivalent amount of other parts

       Salt and freshly ground black pepper

    3 cloves garlic

    3 tablespoons extra virgin olive oil

    3 anchovies, or more to taste

    6 ounces piquillo peppers  

       Salt and freshly ground black pepper

    2 medium tomatoes, cored and chopped

       Chopped parsley for garnish 


    1. Heat broiler:  fire should be moderately hot and rack about 6 inches from heat source.  (Alternatively, grill chicken.)  Sprinkle chicken with salt and pepper, then broil, beginning with the skin side down.  Make certain skin crisps and browns and interior cooks through; this will take about 20 minutes.
    2. Meanwhile, mince about half the garlic.  Put it in a saucepan with 2 tablespoons olive oil and about half the anchovies, and turn the heat to medium-high.  Cook until mixture sizzles, then add piquillos and tomatoes.  Bring to a boil and cook, stirring occasionally, and adding salt and pepper as necessary, until mixture breaks up.  Cool a bit, then transfer to a blender.  Purée with remaining garlic and anchovies, then taste and adjust seasoning.  Add remaining olive oil.
    3. Serve chicken hot or warm, garnished with the parsley.



    Shurpa Lagman   *                                          (4 to 6 servings)


    ¼ cup olive oil

    1½ pounds boneless lamb stew meat, cut into 1-inch pieces

    1 cup chopped onions

    10 cups beef stock (College Inn beef broth, although thinner, also works satisfactorily)

    2 large turnips, peeled and cut into ½-inch dice

    2 carrots, cut into ½-inch dice

    2 red bell peppers, cored, seeded, and cut into strips

    1 28-ounce can diced plum tomatoes, with juice

    ¼ cup tomato paste

    1½ teaspoons ground cumin

    ½ teaspoon red pepper flakes

    1 teaspoon ground coriander

    1 15-ounce can chickpeas, drained and rinsed

    ¾ cup fresh cilantro, chopped

       Salt to taste

       White or rice vinegar, if needed

    8 ounces thick Chinese noodles (or fresh fettuccine), freshly boiled, for serving


    1. In a large heavy pot, heat oil over high heat, and brown meat, turning occasionally, about 5 minutes.  Add onions and stir often, until softened and slightly colored.  
    2. Pour off fat, add stock, and bring to a boil.  Reduce heat and simmer, covered,  1½ hours.  Add turnips, carrots, peppers, tomatoes, tomato paste, cumin, red pepper flakes, coriander, chickpeas, and ¼ cup cilantro, and salt to taste.  Simmer, uncovered, 30 minutes more.  If flavors seem flat, stir in vinegar 1 tablespoon at a time, until fragrant, bright, and tasty.  Cover and let stand 15 minutes.
    3. Ladle into bowls, top with noodles, and sprinkle with remaining cilantro.


    * Note:  This recipe comes from the Bukhara region of Uzbekistan.  Shurpa is the name for a hearty stew prepared in the rugged area throughout Afghanistan, Pakistan, and Uzbekistan.  Lagman refers to the addition of noodles to the recipe; the word derives from the Chinese noodles, lo mein.





    Rabbit ragú with pappardelle                                           (6 servings)


    1 rabbit (2½ to 3½ pounds), dressed and cut into 8 pieces, bone in

       Kosher salt and ground black pepper

    ¼ cup olive oil

    1 anchovy fillet

    1 medium onion, diced

    1 carrot, diced

    1 stalk celery, diced

       Pinch of red pepper flakes

    1 tablespoon minced garlic

    1 teaspoon tomato paste

    1 cup dry red wine

    1 cup seeded, chopped San Marzano tomatoes

    1 cup low-sodium chicken broth

    2 bay leaves

    2 sprigs thyme

    2 tablespoons unsalted butter, cut into pieces

    12 ounces pappardelle

       Pecorino Romano cheese, for grating



    1. Pat the rabbit pieces dry and season with salt and pepper.  In a Dutch oven over medium-high heat, add the oil and brown the pieces, working in batches if needed to avoid crowding.  Transfer to a plate.
    2. Reduce the heat to medium.  Add the anchovy and mash it until it dissolves into the oil.  Add the onion, carrot, and celery, stirring until soft, about 5 minutes.  The add the red pepper flakes, garlic, and tomato paste, stirring for another minute.  Deglaze the pan with the wine, turn the heat to high and boil to burn off the alcohol, about 4 minutes.  Add the tomatoes, broth, bay leaves, and thyme.  Return the rabbit pieces to the pot, spacing them evenly so they are partly covered by the liquid.  Bring to a boil and then reduce the heat and simmer, covered, until the rabbit is falling off the bone, about 2 hours.  Turn the pieces at least once during cooking.
    3. Turn off the heat and discard the bay leaves and the thyme.  Remove the rabbit from the sauce, and let cool; then pull the meat from the bones.  Shred some pieces and leave other large.  Return the meat to the pan and simmer the sauce until thickened, 10 or 15 minutes.  Stir in the butter, piece by piece.  Season to taste with salt and pepper.
    4. Bring a large pot of salted water to a boil.  Cook the pappardelle until al dente.  Before draining, save a cup of the pasta water.  Toss the pappardelle with the sauce over low heat, adding the pasta water as necessary if the sauce is too thick.  Divide among pasta bowls, and top with the grated cheese.


    Click here for instructions on how to cut a rabbit into service pieces:





    Rabbit with mustard sauce                           (4 servings)


    1 rabbit (2½ to 3½ pounds), dressed and cut into 8 pieces, bone in

    ½ cup Dijon mustard

        Salt and freshly ground black pepper

    3 tablespoons peanut oil

    1 tablespoon unsalted butter

    1 bottle dry white wine

    2 medium onions, finely chopped

    1 tablespoon superfine flour, such as Wondra

    3 branches thyme

    1 bay leaf

       Chopped flat-leaf parsley


    1. Brush one side of each rabbit piece with mustard, then season with salt and pepper.
    2. Heat the oil and butter in a large non-reactive pan over medium heat.  When the fat is hot but not smoking, add several rabbit pieces, mustard side down.  It may be necessary to cook them in batches, so as not to crowd the pan.  Cook until browned, about 10 minutes, and then brush the uncooked top side of each piece with the remaining mustard.  Season with salt and pepper; flip and cook until brown, 10 minutes more.  Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.
    3. Add several tablespoons of the wine to the pan and scrape up the browned bits.  Add the onions and cook, stirring, until golden, about 5 minutes.  Remove the pan from the heat.  Sprinkle the flour over the onions and stir to coat.  Pour in the remaining wine, and add the thyme and bay leaf.  Add the rabbit.  Return the pan to medium heat and simmer until the rabbit is tender, and the sauce begins to thicken, about 1 hour.
    4. Transfer the rabbit to a warmed platter.  Discard the thyme and bay leaf.  Reduce the sauce to the desired thickness; then season to taste with salt and pepper.  Pour the sauce over the rabbit and sprinkle with parsley.  Serve immediately over buttered noodles or rice.





    Leg of lamb en Gasconnade                                           (6 servings)


    1 leg of lamb (5 to 6 pounds)

    8 garlic cloves, halved

    12 anchovy fillets, packed in oil

       Freshly ground black pepper to taste

    1 7-ounce container of D’Artagnan rendered duck fat

    1 carrot, coarsely chopped

    1 onion, coarsely chopped

    1 turnip, coarsely chopped

    1 cup duck or veal demi-glace (see note below)


    1. Preheat oven to 350°.
    2. Using a sharp knife, make sixteen small incisions in the leg of lamb and slide the garlic halves into them. Make 12 small incisions between the fat and the flesh of the lamb and slide the anchovies into them. The anchovies should stay near the surface of the meat. Sprinkle with pepper.
    3. Heat the duck fat over a high flame in a heavy ovenproof pan large enough to hold the entire leg of lamb. Quickly sear the lamb on all sides, then place the pan in the oven. Roast for 45 minutes, scatter the carrot, onion, and turnip around the roast and cook for another 40-45 minutes for medium rare, or more according to your preference.
    4. Remove the meat from the oven and let rest in a warm place. Discard the fat from the pan, deglaze with the duck demi-glace, and reduce by half over a high flame. Pass the sauce through a fine sieve, pushing on the vegetables to extract all the juices. Return the sauce to the saucepan just to heat it. Slice the lamb and serve with the sauce on the side and with potatoes sautéed in duck fat.

             Note:   Duck demi-glace is available at specialty food shops, including D’Artagnan



    Valid XHTML 1.0   Valid CSS