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Title: Roasted Lamb W/ Madeira Sauce & Parsnip Puree
Categories: British Meat Sauce Lamb
Yield: 6 Servings
| SAUCE | ||
| 2 | tb | Olive oil |
| 2 | 2 lb racks of lamb; boned, | |
| . bones reserved | ||
| 1 | c | Leek; chopped (white & pale |
| . green parts only) | ||
| 1 | c | Celery; chopped |
| 3/4 | c | Carrot; chopped |
| 8 | c | Water |
| 1 | lg | Tomato; chopped |
| 3 | Fresh parsley sprigs | |
| 3 | Fresh thyme sprigs | |
| 1 | cl | Garlic; peeled |
| 1 | Bay leaf | |
| 1 | ts | Fresh rosemary *OR* |
| 1/2 | ts | Dried rosemary |
| 1 | cl | Garlic; minced |
| 1 | tb | Madeira |
| 1 | tb | Whipping cream |
| PARSNIP PUREE | ||
| 1 1/4 | c | Chicken stock |
| 3/4 | c | Whipping cream |
| 1 1/4 | lb | Parsnips; peeled, cut into |
| . 1/2-inch pieces | ||
| 1 | tb | Olive oil |
FOR THE SAUCE:
Heat the oil in a large Dutch oven over high heat. Add lamb bones, leek, celery and carrot; saute until brown, about 25 minutes. Add water, tomato, parsley, thyme, whole garlic clove and the bay leaf. Bring to a boil. Reduce the heat: simmer until the liquid is reduced to about 2 cups, stirring occasionally, about 2 hours.
Strain the stock into a heavy medium saucepan. Skim any fat from the surface. Add the rosemary and minced garlic; simmer until reduced to 1 cup, about 15 minutes. Add the Madeira and the cream; simmer until reduced to sauce consistency, about 5 minutes. Season with salt and pepper.
FOR THE PARSNIPS:
Bring 1 cup of stock and cream to a boil in a medium saucepan. Add parsnips. Reduce the heat; simmer until the parsnips are tender and most of the liquid evaporates, about 15 minutes. Remove from the heat. Mash the parsnips. Add enough remaining stock to thin to the desired consistency; stir until smooth. Season the parsnips with salt and pepper.
The sauce and parsnips can be made 1 day ahead. Cover separately and refrigerate. Bring the sauce to a simmer before using. Before serving, rewarm the parsnips over low heat, thinning with more broth if necessary and stirring often.
DIRECTIONS:
Preheat the oven to 400øF. Sprinkle the lamb with salt and pepper. Heat the oil in a heavy large ovenproof skillet over high heat. Add the lamb to the skillet and saute until brown on all sides, about 12 minutes. Transfer the skillet to the oven and cook the lamb to an internal temperature of 125øF for medium-rare, about 12 minutes. Transfer to a platter; tent with foil and let stand for about 5 minutes.
Thinly slice the lamb. Arrange on plates. Place a spoonful of parsnips alongside. Spoon the sauce over the top and serve immediately. Source: Cromleach Lodge Country House, Lough Arrow, Castlebaldwin
** The Romance of Ireland **
** Bon Appetit -- Special Edition -- May 96 ** Formatted for your use by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 13 Feb 97 Home Cooking Ä
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