Recipe of Thomasina Miers for Marinated Lamb Cutlet with Aioli | food

Long evenings and warm weather are good excuses for feasting with good friends. There are few better ways to spend a gorgeous summer.

Today's spread, combined with a green salad and fresh, crispy bread, is simple and completely delicious. The only stumbling block is that guests must like garlic! This is classic and for a very good reason.

Roasted lamb cutlet with summer crudités and aioli

Find the freshest and sweetest vegetables to really shine and replace your favorite.

Preview 45 mins
cook 5 minutes
serving 4-6

2 peppersStripped, cut into thick strips
2 pieces of chicory, Leaves are separated
Radish bunch, Wash off
6 carrotsPeeled long piece
750g Cornish New PotatoSteamed until soft, or other waxy varieties
1 young fennel bulbThumb cut with baton of width
4 eggsBoil for 8 minutes, peel and cut in half

2 small garlic clovesPeeled and chopped
2 egg yolks
2 tsp dijon mustard
2 teaspoons of good quality white wine vinegar
1-2 tsp freshly squeezed lemon juice
Extra Virgin Olive Oil 250ml
250 ml of vegetable oil

8 lamb cutletsUntrimmed
1 garlicPeeled with a little salt and ew ed
½ tsp ground cumin
1 tsp ground coriander
1 teaspoon paprika
Salt and pepper
2 tablespoons of extra virgin olive oil

Start by dipping the sheep. Place each cutlet between two sheets of oiled paper and crush it with a rolling pin until it is several millimeters thick. Add crushed garlic, spices, a few lumps of salt and oil and rub together. Put it in the fridge.

To make aioli, put garlic in a tall container with egg yolks, mustard, vinegar, lemon juice and several large salts. Blend the blitz using a stick blender for 30 seconds, then still blend and slowly add the olive oil to a thin, stable droplet. After 1 minute, continue mixing while raising the water droplets in a thin stream. After pouring all the olive oil, thickly pour vegetable oil until combined. If necessary, taste and add more lemon juice or salt. Transfer to a serving bowl and put in the refrigerator.

Prepare all vegetables, put them in a serving dish, and store them in a clean, damp tea towel until you are ready to eat.

Half an hour before being ready for cooking, the lamb is taken out of the refrigerator, raised to room temperature, then seasoned with salt and pepper. After 30 minutes, the iron plate pan is heated to high heat, and once smoked, both sides are baked for 1-2 minutes until golden and caramelized. Or cook on a very hot grill. Rest for a few minutes, then serve with crout, boiled eggs and Aioli.

And for the rest of the week

aioli almost everything is delicious: enjoy a wonderful dinner with boiled earth artichoke or stuffed in a bowl of steamed, soup summer peas, shallots and lettuce; Or use it with salad nico az or crispy roast chicken.

The article was revised on August 2, 2019, including a misspelled reference to the film's original name "Le grand boeuf aioli with summer crudité and roast lamb cutlet". La Grande Bov.



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