Sunday, August 21, 2011

Herb Crusted Rack of Lamb, with Crispy Leeks and Nasturtium Puree

This is another dish I couldn’t up for my visiting friends. It turned out damn near perfect, and is a simple variation on many dishes I’ve already posted. For the Lamb proceed with this recipe. For the Nasturtium puree process as for this recipe, but keep the liquid to a minimum.

Crispy Leeks

Crispy leeks are simple, easy to make, and even better to eat. The trick with getting them right is not to try and bread and deep fry them, but to take a two step approach. Julienne the white parts of the leeks. While prepping your leeks prepare a blanching station: a pot of boiling water, and an ice bath with a strainer in it. Blanch the leeks for 35-40 seconds and put in the ice bath to cool. Squeeze any excess moisture from the leeks and allow to dry on paper towelling. When your leeks are relatively dry, deep fry at 325 until crispy.

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