Tuesday, August 31, 2010
Grilled lamb with eggplant and green beans
6 large figs
2 sprigs of rosemary
4 cloves of garlic
¼ cup of olive oil
2 tablespoons of apple juice
2 tablespoons of balsamic vinegar
1 tsp of salt
4 black peppercorns
1 tsp of capers
1 tsp of Dijon mustard
We coated the racks and let them sit overnight in the fridge.
The next day we started the sauce with some beef soup bones that we bought at the SOJ market. We painted them in tomato paste.
and roasted them on the grill (but it can be done in the oven, just it's summer and all...) till well browned.
In a stock pot we covered the bones in water, added some carrots, half an onion, a head of garlic, and a bay leaf. Brought it to a boil, skimmed the foam and then turned to a simmer for 45 min.
For the demiglace sauce we reduced one bottle of red wine, 2 cups of beef stock and 2 cups of chicken stock all down to one cup of liquid. (Kind of interesting effect of causing it to hard boil when a skewer touches the bottom of the pan)
The sauce was then finished with a tablespoon of butter, salt and pepper to taste, a little honey to balance the acid.
For sides we roasted some eggplants (SOJ market) with oregano, salt, pepper, olive oil and whole heads of garlic
and we steamed some green beans (Also SOJ)
The lamb was grilled to medium rare
and cut into two rib pieces for serving
It turned out very good particularly the lamb with crusty edges and pink center. The fig can be just tasted in the marinade. The sauce took forever but was incredibly rich and meaty tasting. We had fun start to finish with probably one of the more complicated meals my daughter has cooked with me from sauce to meat, and two sides we made everything together. And enjoyed it!
Go cook with your kids!