Travel Reference
In-Depth Information
58
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half of the water and again reduce to a glaze. Lastly,
deglaze with the chicken stock and reduce to a glaze.
Add leek, onion, carrots and caramelize. Add the to-
matoes and cook until the water from them deglazes
the pan. Add the lamb stock, bring to simmer and
reduce by one-half.
THYME JUS
3½ ounces lamb bones
3½ ounces water
Strain the sauce through a chinois or fine mesh sieve
several times until clean. Place into an appropriately
sized clean pot, and reduce to sauce consistency. Strain
again through a fine mesh sieve. Finish with picked
thyme leaves.
3½ ounces chicken stock
1½ ounces leeks, rough chopped
1½ ounces yellow onions,
rough chopped
1½ ounces carrots, rough chopped
2 each tomatoes
SQUASH BLOSSOMS
Place squash blossoms in a small stainless mixing bowl.
Add oil, vinegar, salt and pepper to taste and toss the
blossoms to cover.
1 quart lamb stock
1 sprig of thyme per serving
FOR THE
SQUASH BLOSSOM
6 squash blossoms
PLATING
Cut the panisse into desired shape and roll in flour.
Shake off excess and sauté over medium-high heat
until golden brown. Slice the lamb into 12 slices and
serve with a tablespoon of the ratatouille chutney.
Drizzle the thyme sauce onto lamb, as desired. Top
with squash blossom.
.
YIELD
,
Serves 6
½ teaspoon olive oil
½ ounce champagne vinegar
Salt and pepper to taste
