Okay, for 2 persons you need
- 2 pieces of lamb hip, roughly 250g each (or just about 3-4 cm thick - dont hesitate to ask your butcher. Tell him you want some lamb that you can butterfly and then roll. these guys know what you want better than you do.)
- 6 small potatoes
- 6 cocktail tomatos
- 20-ish green beans
- 1 lemon
- garlic clove
- 4 artichoke hearts, in oil
- handful basil
- handful flatleaf parsley
- handful thyme
- 2 teaspoons of sweet mustard
- salt, pepper, sugar
- 2meters of cooking string
okay, start with some preparations, best to get them all done, else the timing can become a bit stressfull. preheat oven to 180°C (circulation, 200°C upper/lower heat), and get a pot of water for the beans boiling, add a bit of salt. Remove the stalks from the herbs and chop that stuff fine. the finer the better. Cut the ends of the beans, half the potatoes. Grate the zest of the lemon (the yellow outer part, NOT the bitter white part under it), and squeeze the juice. Peel and fiiinely chop the garlic. Half the cocktail tomatoes, quarter the artichoke hearts - keep the oil. Before heating anything, lets finish the stuff that can just stand for a while. That's the chopping part done, keep everything in neat little piles, unto the next step.
the really easy part, the vinnegrette. Add 2-ish spoons of the artichoke oil, the same amount of lemon juice, half of the lemon zest, the garlic, a spoon of sugar, a teaspoon of salt and pepper to taste into a large bowl, mix that shit. whoo, you made a vinegrette. You are still not sure how many ns and ts are in that word but oh well, I am too lazy to check.
now, something more tricky, we move unto the meat. We are going to butterfly it, fancy chef term for making that shit flatter and bigger. With a *really* sharp knife, cut into the side of the meat in the middle, and cut it aaaaaallmost all the way through, like a book. Literaly turning a - into a < make sure the end is not too thin, it should be about as thick as the flaps. Open the book up, letter side up (that is, the side where you cut), put some clingfilm over it, and with a pan, pound it nice and flat. You wanna soften the meat up and make it nice and big, but beware not to overwork it, make it about 0.5-1cm thick, evenly. on the upside, spread the mustard, and half of the chopped herbs, we will use the rest later. Roll it up carefully, and then just wrap the string around them until you are secure that they wont fall apart. 1 meter for each is a lot, so you will have no problems.
okay, now the cooking part, from here watch a bit out with the timing.
- potatoes: heat oil in a pan (be generous with it) salt and pepper the potatoes and put them in cut side down. Give them a little shake to make sure they dont stick, leave them for 3 minutes. then put them into the oven, for 20 minutes
- beans: when the potates have been in the oven for 5 minutes boil in the salted water for 10 minutes, take out, rinse with cold water, salt and pepper, leave them for now
- meat: when the potatoes have been in the oven for 7 minutes, put the meat into the still hot pan, and fry for 3 minutes (1 minute each side, work it roughly like a triangle), then put the pan (if possible, else just put them in somehow) into the oven, and leave for 10 minutes, meat and potatoes should come out at the same time.
once that is all done, take it all out, take the meat out of the pan, but dont tinker with it yet! meat need to rest to keep it from being dry.
Take the roasting juices out of the pan, into the vinegrete, take the potatoes, tomatos, artichokes and put them in the vinegrete, mix well.
mix the rest of the zest with the rest of the herbs, cut the string from the meat and roll it in the herbs for a nice coating. well, done. Hurrah, you're a chef now.
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Topic: Rise of the Magic Girls v2 OOC: MOAR LAMPSHADES PLEASE (Read 1011855 times)