----- Original Message -----From: Ron WestSent: Wednesday, November 30, 2011 6:38 PMSubject: Re: [iPad] Great little Cooking Appi guess it sounds good if you like to eat dead animals.
On Wed, Nov 30, 2011 at 3:03 PM, Terry Pogue <tpogue@comcast.net> wrote:
> I'm planning this for tomorrow. Doesn't it sound good. It looked wonderful in the video of Fabio making it in his iPad or iPhone app called Let's Cook. Lots of good recipes in this app.
> terry
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> Roasted Lamb Chops With Watercress Bleu Cheese And Walnut Salad - Serves 4
> Recipe By: Chef Fabio Vivania
> Published in: Let's Cook app
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> Ingredients
> 2 racks of lamb -- each halved
> 2 cloves -- garlic, crushed
> Olive oil
> salt and pepper
> sprig rosemary
> 12 sage leaves -- chopped
> 3 clove garlic -- chopped
> 12 very thin slices prosciutto (about 1/2 pound)
> 2 cup watercress and baby radicchio -- mixed
> 1/2 cup walnuts
> 1/2 cup blue cheese crumbled
> White wine
> Extra virgin olive oil
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> Instructions
> Preheat oven to 400F. Remove each loin from the half rack and trim the fat. Saute the bones and fat in 12 inch sauté pan on medium high. Add crushed garlic and drizzle with light olive oil . Season with salt, pepper and rosemary. Turn once, cook until caramelized
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> Remove silver skin membrane from lamb loin, set aside. Roughly chop sage and garlic. Arrange 3 slices prosciutto on flat surface and sprinkle with sage and chopped garlic. Season with pinch of salt and black pepper. Roll the loin up in the prosciutto. Repeat with remaining prosciutto and loins and place in oven proof hot pan; sear on all sides until caramelized. Place pan in oven and roast loins for 10 to 12 minutes or until desired doneness.
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> Remove loins from pan. Let rest. Remove bones from sauté pan and discard most of the oil. Increase heat and deglaze pan with white wine to create au jus. Simmer and reduce to desired thickness.
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> For salad, combine watercress, baby radicchio, walnuts and crumbled bleu cheese. Season with pinch of salt and pepper. Drizzle salad with Extra Virgin Olive oil and toss.
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> Slice loin into four medallions and set aside. Plate salad and place lamb on top. Drizzle au jus and serve.
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> Exported from A Cook's Books -- Recipe management for Macintosh
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