Wednesday, March 18, 2009

For main - Rack of Lamb with Madeira Sauce

This plate is a culmination of lots of different cheffy processes.

The lamb - We butchered and French trimmed the racks of lamb. Tied it up to give perfect little eyelets of meat, then sealed in a pan before finishing it in the oven.

The madeira sauce - A reduction using shallots, madeira, butter, good stock, lemon juice and seasoning (everything has lots of seasoning here)

The wild mushrooms - After beig happily regaled with tales of killer mushrooms we carefully trimmed them, washed them then fried briefly in oil and butter