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How To make Lamb and Fennel Salad with Hazelnut Dressing
4 Garlic cloves; minced
1 ts Salt
2 sl Firm white bread; crusts off
soaked in hot water and :
squeezed dry 1 c Hazelnuts; toasted & skinned
1/3 c Fresh lemon juice
1/3 c Olive oil
1/2 c ;Water (up to 3/4 cup)
Black pepper; to taste Spinach or romaine leaves to line 6 plates 1 1/2 lb Rare lamb; sliced
1 Fennel bulb; cut diagonally
:
in 1/2" pieces 1 Belgian endive
leaves separated :
rinsed and patted dry 8 oz Montrachet, crumbled, or
Other soft mild chevre Mash minced garlic with salt to a paste in a small bowl. Add bread; work in thoroughly until smooth. Process hazelnuts in a food processor fitted with a steel blade until ground. Add garlic paste; process 5 seconds to combine. Add lemon juice and oil; process to blend. With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream. Season to taste with pepper. Line 6 salad plates with the spinach leaves. Place a small shallow bowl of hazelnut dressing in the center of each salad. Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate. Sprinkle each salad with some chevre. Serve immediately. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins. New York: Workman Publishing Company, Inc., 1985. Pg. 158. ISBN 0-89480-831-1. Typed for you by Cathy Harned.
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Crumbed lamb cutlets with hazelnut sauce (easy recipe to make at home)
Join my online French cooking classes ????????: Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional).
Video for the roasted fennel garnish:
Ingredients:
6 to 8 lamb cutlets
2 eggs
3 tablespoons of plain flour (all purpose)
100 grams of bread crumbs
50 grams of grinded Hazelnuts
2 tablespoon of plain unsalted butter (european style butter)
salt and peper for seasoning.
for the sauce:
Trimming or off-cuts of lamb
1 medium size shallot (30 grams)
50 grams of onions cut in Mirepoix (cut in rough medium size cubes)
50 grams of carrots cut in Mirepoix (cut in rough medium size cubes)
1 twig if thyme
1 small bay leaf
enough water to cover the meat
2 teaspoons of crushed hazelnuts
100 ml of liquid cream (heavy whipping cream)
Salt and pepper for seasoning.
Tips for the the lamb jus:
1- when adding the water, pour just enough so that the water barely covers the meat./
2- To really have concentrated lamb flavors leave to simmer until it is become really concentrated and almost syrupy. 45 minutes should do.
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