At work tonight I got to do the amuse bouche. The Chef had some lamb and he told me to make it into an amuse.
The lamb is marinated for about 15 minutes in lemon juice, orange juice, oregano, salt, pepper, zest of orange. I roasted the lamb in a 500 F oven until it was medium well. I cooled the lamb and diced it pretty finely.
Its garnished with a cucumber and mint salad.
The white sauce is sour cream, heavy cream, orange juice, orange zest, chiffonade of mint, salt and pepper. Whipped until it starts to thicken.
I wanted the lamb cooked just barely done because we were serving it cold and some people get a little weird about rare or medium rare lamb.
The battle ax pictured is my Misono UX-10 240mm guyto or chefs knife. Its going on 5 years old, 3 years in a professional kitchen.
The lamb is marinated for about 15 minutes in lemon juice, orange juice, oregano, salt, pepper, zest of orange. I roasted the lamb in a 500 F oven until it was medium well. I cooled the lamb and diced it pretty finely.
Its garnished with a cucumber and mint salad.
The white sauce is sour cream, heavy cream, orange juice, orange zest, chiffonade of mint, salt and pepper. Whipped until it starts to thicken.
I wanted the lamb cooked just barely done because we were serving it cold and some people get a little weird about rare or medium rare lamb.
The battle ax pictured is my Misono UX-10 240mm guyto or chefs knife. Its going on 5 years old, 3 years in a professional kitchen.
