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Lamb with Garlic Cream and Tarragon
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Receipe Roger Verg from Moulin de Mougins
Ingredients for 4 people
1 lamb tenderloin around 3 Lbs
2 heads of garlic
1 sprig of thyme
1 bay leaf
1 bunch of fresh tarragon
2 oz shallots
1/2 cup wine vinegar
1 T tomato concentrate
1/4 cup creme fraoche
3 T oil
1 3/4 oz butter
1 cup red wine salt, pepper
Material
1 chopping board
1 mixer
1 butcher's knife
1 meat cleaver
1 medium size knife
1 dutch oven
1 roasting pan
1 sieve
1 medium size saucepan
1 small bowl
1 wire whisk
Preparation
Debone the tenderloin and pare the fillets of all grease and gristle. Put the fillets in the refrigerator. Crush the bones with a cleaver and brown them in hot oil in the dutch oven. Pour off the grease and add the chopped shallots, thyme, bay leaf, 2 cloves of garlic, and the tomato concentrate. Cook this mixture until the shallots are transparent and deglaze with the wine vinegar and the red wine. Add a few grains of pepper and reduce 3/4. Then add the water and simmer slowly to reduce one half. Meanwhile, break open the garlic heads and peel the cloves. Put them in a saucepan and cover with cold water. Bring to boil for a few minutes. Repeat this process 5 times, drain the garlic and put it, while still warm, in the blender. Add the tarragon and make a fine puree. Pass the lamb reduction through a sieve into a saucepan, add the cream and continue cooking for 2 minutes. Then bind it with the garlic puree and whisk in 1 1/2 oz of butter. Put the sauce again through a sieve and rectify the seasoning. Heat the roasting pan containing 1 T oil and 1/4 oz butter. salt and pepper the lamb lignons. Brown them on all sides and roast in a hot oven (390'F) 7 to 8 minutes. Take the meat out of the oven and let it rest on a draining board before cutting. This avoids the loss of juice and blood. Cut the lamb mignons, spread the sauce over them and serve with Nice style vegetables. Decorate with tarragon leaves.
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