Great Chef Hubert Keller and his Lamb Chops and Roasted Garlic Wrapped in Spinach
Great Chef Hubert Keller and his Lamb Chops and Roasted Garlic Wrapped in Spinach
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Lamb and vegetable mousseline moistens rare lamb chops, sliced to reveal the garlic clove hidden inside. The chops are accompanied by herbal thyme-shallot sauce. The caul fat wrapping the chops holds the package together while basting the chops as they roast. It is a lacy fat obtained from the butcher.
Serves 4
Lamb and Vegetable Mousseline
2 tablespoons olive oil
1 tablespoon finely chopped zucchini
1 tablespoon finely chopped yellow squash
1 tablespoon finely chopped carrot
1 tablespoon finely chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon peeled and finely chopped red bell pepper
1 sprig finely chopped thyme
3 ounces boneless lamb loin
3 ounces boneless veal loin
1-1/2 ounces chicken livers
3 ounces pork fat
2 egg yolks
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper
Thyme-Shallot Sauce
1 tablespoon unsalted butter
1/3 cup finely chopped shallots
3 tablespoons dry red wine
1 cup lamb brown stock
2 sprigs fresh thyme
8 garlic cloves, peeled
1 tablespoon olive oil
Salt and freshly ground pepper
8 lamb chops, bones cleaned and scraped
8 ounces caul fat
10 ounces lamb and vegetable mousseline (above)
8 large spinach leaves, stemmed and blanched
8 thyme sprigs
To prepare the mousseline: Heat the olive oil in a large saute pan or skillet over medium-high heat and add the zucchini, squash, carrot, celery, onion, garlic, and bell pepper. Reduce the heat to medium and saute until the vegetables have softened, 4 to 5 minutes. Add the thyme and saute for 2 more minutes. Drain the vegetables, let cool to room temperature, then cover and refrigerate until cold.
With a chilled meat grinder, mince the lamb loin, veal loin, chicken liver, and pork fat. Transfer the mixture to a bowl and add the egg yolks, one at a time. Stir in the cilantro and season with salt and pepper. Mix in the cooked vegetables and adjust seasoning if necessary. Cover with plastic wrap and place in the refrigerator.
To prepare the sauce: Melt the butter in a saucepan over medium-high heat. Add the shallots and cook until slightly colored, 3 to 4 minutes. Add the wine and stir up the glaze from the bottom of the pan. Cook until the liquid has nearly all evaporated. Add the lamb stock and thyme. Bring to a boil for 1 minute. Set aside; keep warm.
To prepare the lamb: Preheat the oven to 375 F. Half fill a small saucepan with water, add the garlic, and bring to a boil. Pour off the water. Refill the pan with water and bring to a boil again. Drain and reserve the garlic. Heat the olive oil in a small saute pan or skillet over medium-high heat and saute the garlic until it is a light golden brown color, 2 to 3 minutes. Season with salt and pepper; set aside. Season the lamb chops with salt and pepper on both sides. With a small pointed knife, cut an incision into the side of each chop just large enough to hold a single clove of the garlic, and stuff each with a garlic clove.
Spread the caul fat out on a work surface and cut into 4-by-6-inch rectangles. Cover each rectangle of caul fat with two spinach leaves. Spread about 2 tablespoons of mousseline in the center of each leaf. Place one lamb chop on each. Cover the lamb chops with a thin layer of mousseline. Fold the spinach leaves over the filling. Wrap the caul fat around the package and overlap to seal. Place the wrapped chops on a baking sheet and roast for 10 minutes for rare, or to taste. Transfer the chops to a cutting board. Slice the chops in 1/2-inch slices.
To serve: Place the slices from two lamb chops on each warmed dinner plate, overlapping the slices slightly. Bring the sauce back to a boil and check for consistency; thicken by boiling longer, or thin with a little stock. Spoon sauce over and around the chops. Garnish with thyme sprigs.
Zartes Rindfleisch in 5 Minuten! Chinesisches Geheimnis, um das zäheste Rindfleisch weich zu machen
Zartes Rindfleisch in 5 Minuten! Chinesisches Geheimnis, um das zäheste Rindfleisch weich zu machen
Also ich habe das Fleisch noch nicht gekocht. Dies ist der einfachste Weg, um Rindfleisch zum schnellen Garen zart zu machen. Diese Methode eignet sich für die preiswertesten Rindfleischstücke. Das Geheimnis ist, die eine Zutat zu verwenden, die jedes Haus hat. Kochen Sie mit Liebe! Kochen Sie mit Freude!
Ein kreatives Rezept zum Garen von Fleisch und eine interessante Portion Fleisch auf dem Tisch. Kombiniert mit einem Sommersalat wird dieses Rezept jeden überraschen. Rezept für Rindfleisch in einer Pfanne. Kochen Sie mit Liebe! Kochen Sie mit Freude!
▶ Kochrezept und Zutaten:
500-700 g Rindfleisch
in kleine Stücke schneiden
Hallo Freunde! Welches Fleisch bevorzugen Sie Rind oder Schwein?
Die nächste Geheimzutat macht Ihr Rindfleisch unglaublich zart!
1 Teelöffel Natron
gut mischen
~ 30 Minuten marinieren lassen
2 Knoblauchzehen
1/2 Teelöffel Zucker, Salz
1/3 Teelöffel schwarzer Pfeffer, 1/2 Teelöffel Chiliflocken, 1 Esslöffel Balsamico-Essig
2 Esslöffel Pflanzenöl, 1 Esslöffel Chilisauce
gut mischen und beiseite stellen
nach einer Weile wird das Fleisch roter, das ist normal
Spülen Sie das Fleisch gut mit Wasser ab
Wussten Sie, dass Natron Fleisch zarter macht? Schreiben Sie bitte Ihre Meinung.
Feuchtigkeit mit einem Papiertuch abtupfen
Legen Sie das Fleisch in einer Pfanne mit Pflanzenöl in einer Schicht
Bei starker Hitze auf beiden Seiten 2 Minuten braten
Also das ganze Fleisch anbraten
1 große Zwiebel
in Pflanzenöl ~ 1-2 Minuten braten
1 Paprika
Bitte hilf dem Kanal bei der Entwicklung - abonniere, schreibe einen Kommentar und setze ein Like. Vielen Dank!
2-3 Minuten bei starker Hitze braten
Legen Sie das gesamte Fleisch aus und fügen Sie die Sauce hinzu
mischen und 5-7 Minuten köcheln lassen
2 Gurken
2 Tomaten
1 Paprika
ein Bund Frühlingszwiebeln
1 Avocado
schneiden, wie ich zeige, es ist einfach
~ 120 g grüne Erbsen
1-2 Knoblauchzehen
1 Esslöffel Zitronensaft
3-4 Esslöffel Olivenöl
1 Teelöffel Senf
kräftig zu einer glatten Emulsion verrühren
Salz nach Geschmack
alles mischen
Unglaublich leckeres Abendessen ist fertig!
mmm... wie lecker!
Vielen Dank für das Ansehen, Kommentieren und Liken meiner Videos!
▶▶ Freunde, wenn Sie die Rezepte unserer leckere Küche mögen, dann:
???? Abonnieren Sie unseren Kanal
???? Schalten Sie den Klingelton ein, um die ersten zu sein, die neue leckere Rezepte ausprobieren
???? Bewerten Sie Videos mit likes und Kommentaren - dies hilft der Entwicklung des Kanals.
???? Wenn Sie interessante Rezepte oder Vorschläge haben, sollten Sie Sie in den Kommentaren teilen
#rezept
#leckere_Küche
Roast Leg of Lamb with Pomegranate, Garlic & Herbs - Easter Lamb Recipe
Learn how to make Roast Leg of Lamb! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, Roast Leg of Lamb with Pomegranate, Garlic & Herbs recipe!
Moroccan Lamb Meatballs
The fragrance when these meatballs are cooking is outrageous! These meatballs are based on my fan-favourite Lamb Koftas, flavoured with a special blend of spices that smells so exotic but are everyday pantry staples.
MOROCCAN LAMB MEATBALLS
INGREDIENTS
1 1/2 tbsp olive oil (for cooking)
MEATBALLS:
500 g / 1 lb lamb mince (ground lamb)
1 small onion grated using box grater (~1/2 cup, inc juices)
1/2 cup panko breadcrumbs (sub ordinary)
1 egg, 2 cloves garlic minced
1/4 cup coriander/cilantro leaves, finely chopped
1 1/2 tsp EACH cumin, coriander, paprika
1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
1 tsp cooking/kosher salt, 1/4 tsp black pepper
SERVING:
4 pita pockets, 5 cups shredded lettuce, 2 tomatoes sliced, 1 red onion finely sliced
Extra coriander/cilantro leaves, finely chopped
MINT YOGHURT SAUCE:
3/4 cup plain yoghurt, 1/2 cup (tightly packed) mint leaves, 2 tsp lemon juice, 1/4 tsp salt
Put aside ½ cup yogurt sauce. Then blitz remaining ¼ cup with everything else. Stir in reserved ½ cup.
1. Meatballs - Mix meatball mixture well. Portion into 20 balls, roll. Heat oil in large non-stick skillet on medium high. Cook 8 minutes until browned. (Or 20 min in oven at 220°C/450°F (200°C fan)). Serve stuffed in warmed pockets!
My Moms Stuffed Pepper Recipe | The Golden Balance
#shorts
My Moms Stuffed Pepper Recipe????????
For 3 large bell peppers:
1 cup medium grain rice
Washed and soaked for 1 hour
2/3 lb ground beef
2 tbsp ghee or oil
1/3 cup water
1 tsp cumin
1 tsp garlic powder
1 tsp all spice
1 tsp safflower or paprika
1/2 tsp black pepper
1.5 tsp salt
Cover in water
1/4 cup tomato paste
8 cloves of garlic Pounded with 2 tsp salt
2 lemons
2 tsp dried mint
Is This Why Americans Don't Like Lamb?