Friday, December 9 2016

VietNamNews

Herb Crusted Lamb Loin with Ratatouille, Garlic Chips and Pesto

Update: June, 07/2015 - 00:48

with chef de cuisine Olivier Genique from Le Beaulieu Restaurant

This week, chef Genique brings you a signature and delicious dish. Enjoy!

Ingredients: serves 1

  • Lamb loin: 1 pcs of 800g, 1 pcs garlic
  • Ratatouille: 150g onion
  • 50g red bell pepper
  • Garlic chips: 50g green bell pepper, 150g eggplant
  • 150g zucchini 2 tomatoes,30g chopped garlic
  • Thyme: 100g olive oil
  • Herb crust: 360g white bread, 90g hazelnuts powder
  • 50g yellow bell pepper, 300g butter
  • 60g garlic, 150g flat parsley
  • Pesto: 1 bund basil, 50g pine nuts, 50g parmesan

Method:

For the ratatouille:

  • Cut all the vegetables in brunoise (small dices).
  • Pan fried the vegetables one by one in olive oil with thyme. Then cook all the vegetables together (slow cooked) for 20 minutes.

For the herb crust:

  • Blend all the ingredients, roll on a cooking paper, reserve in cold place
  • For the garlic chips:
  • Peel the garlic, slice it very fine and they fried.

For the pesto:

  • Blend all the ingredients together and reserve in cold place.
  • For the lamb loin:
  • Pan fried in a stove, then finish in oven with the herb crust on the top a 180 degrees for 5 minutes.

You can sample the dish at Sofitel Legend Metropole Ha Noi, 15 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel: +84 4 3826 6919 ext. 8500

Send Us Your Comments:

See also: