Grilled Lamb with Gnocchi and Batavia Lettuce
- 1 Pauillac lamb forequarters
- 36 pieces buttermilk gnocchi
- 2 heads Batavia lettuce
- 2 very firm porcini mushrooms, 2 3/4 ounces each (80 g)
- 3 1/2 ounces Jabugo ham (100 g)
- 1 cup lamb jus (20 cl)
- 1 cup light chicken stock (20 cl)
- 1/2 ounce butter (15 g)
- 1 3/4 ounces Parmesan (50 g)
- 2 sage leaves
- fleur de sel
- olive oil
Step 1: Lamb
With a butcher knife, cut the ribs of the lamb on the spine side to cut away the rack. Using a small knife, expose the bones, making sure not to cut any of the meat.
Remove the membranes and the nerve, which is found all along the filet. Remove the ends of the bones 3 1/4 inches (8 cm) above the chops.
Expose the bone of each chop 3/4 inch (2 cm) from the chop meat, and bias cut each bone 2 inches (5 cm) from the filet.
Step 2: Vegetables
Stalk the lettuce, wash, and choose the 12 most attractive leaves from the heart. Even them out slightly. Refrigerate in a wet dishtowel.
Remove the dirty parts from the porcini mushroom stems, brush under cold running water, and dry with paper towels.
Carve 12 nice slices from the Jabugo ham. Place a piece of parchment paper between each slice, and refrigerate.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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