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| LAMB LOIN WITH LICORICE, BLACK PEPPER SAUCE AND TARO ROOT |
| 6 Servings |
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| Ingredients |
5 each Shallots
1 bottle White Wine
3 each Licorice Sticks
1 quart Veal Stock
1 quart Chicken Stock
1 quart Heavy Cream
2 T Dijon Mustard
1 T Roasted Black Pepper
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| Ingredients for Tara Root |
2 lbs Taro Root, peeled
2 c Heavy Cream
2 c Water
2 T Salt
2 each Bay Leaves
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| Method |
| Reduce wine, shallots and licorice by 3/4.
Add chicken and veal stock and reduce by half.
Add cream and reduce until sauce is a nice silky
consistency.
Strain sauce through a chinois.
Season with Dijon mustard, black pepper and salt. |
| Method |
| Cut taro root into 2 inch dice.
Combine all ingredients and bring to a simmer.
When taro is soft, gentle mash until it is the consistency
of lumpy potatoes. |
| Method for the Final Dish |
| Skewer 3 12 ounce lamb loins with licorice sticks and
marinate them in oil and herbs for 2 hours.
Sear lamb in a pan until desired temperature.
Divide taro among six plates.
Slice lamb and arrange on taro root skewered side up.
Drizzle with sauce. |
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