lamb charlotte with red pepper sauce (serves 8)
red pepper sauce
4 red bell peppers (ca. 1 pound; 500 g)
2 tablespoons olive oil
½ cup (125 ml) crème fraîche
pinch of salt
1.
Cut pepper into very thin strips. Heat oil over medium heat. Add peppers and cook, stirring
frequently until tender, about 30 minutes.
2.
Place peppers with juice in a blender and puree. Add crème fraîche, blend well and season with
salt. Pass through a fine sieve.
tomato sauce
1 tablespoon olive oil
5 medium tomatoes, peeled, seeded and coarsely chopped
1 medium onion, finely chopped
1 clove garlic
salt, pepper lamb
1½ pounds (750 g) boned leg of lamb, fat and tendons removed
2 tablespoons olive oil
handful mixed fresh herbs (basil, thyme, chervil, oregano, flat-leaf parsley, minced)
3 cloves garlic, minced
1.
Combine oil, tomatoes, onion and garlic in a large saucepan. Cook over medium heat, stirring
frequently, for about 20 minutes or until reduced to a thick sauce. season with salt and pepper.
2.
Both sauces can be prepared in advanced and refrigerated. Lamb Cut the lamb into 1 inch
cubes. Heat oil in a large skillet over medium heat and brown the lamb on all sides. Reduce
heat, stir in herbs, garlic and the tomato sauce and cook, stirring frequently for 5-8 minutes.
season with salt and pepper.
Eggplant
2 medium eggplants
3-4 tablespoons olive oil
1.
Preheat oven to 450° F (230° C) Peel and cut the eggplant lengthwise into slices 1/8 inch (3
mm) thick. With a pastry brush coat both sides of the eggplant with olive oil and place them on
an oiled baking sheet. Bake until the slices are light brown on both sides. About 5 minutes for
each side.
2.
Line a 5 cup charlotte mould or soufflé dish with the eggplant slices, fan-like allowing them to
overlap. Any leftover eggplant can be chopped and added to the lamb.
3.
Fill the mould with the lamb mixture and cover the lamb with the overhanging eggplant. cover
the dish with aluminium foil and bake for 30 minutes. Remove from the oven and let the dish sit
for a few minutes. Heat the red pepper sauce.
4.
Carefully remove the charlotte from the mold and place it on a large platter. Spoon some sauce
around the charlotte and serve. The charlotte can also be prepared ahead of time and served at
room temperature.
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lamb charlotte with red pepper sauce (serves 8)
red pepper sauce
4 red bell peppers (ca. 1 pound; 500 g)
2 tablespoons olive oil
½ cup (125 ml) crème fraîche
pinch of salt
1.
Cut pepper into very thin strips. Heat oil over medium heat. Add peppers and cook, stirring
frequently until tender, about 30 minutes.
2.
Place peppers with juice in a blender and puree. Add crème fraîche, blend well and season with
salt. Pass through a fine sieve.
tomato sauce
1 tablespoon olive oil
5 medium tomatoes, peeled, seeded and coarsely chopped
1 medium onion, finely chopped
1 clove garlic
salt, pepper lamb
1½ pounds (750 g) boned leg of lamb, fat and tendons removed
2 tablespoons olive oil
handful mixed fresh herbs (basil, thyme, chervil, oregano, flat-leaf parsley, minced)
3 cloves garlic, minced
1.
Combine oil, tomatoes, onion and garlic in a large saucepan. Cook over medium heat, stirring
frequently, for about 20 minutes or until reduced to a thick sauce. season with salt and pepper.
2.
Both sauces can be prepared in advanced and refrigerated. Lamb Cut the lamb into 1 inch
cubes. Heat oil in a large skillet over medium heat and brown the lamb on all sides. Reduce
heat, stir in herbs, garlic and the tomato sauce and cook, stirring frequently for 5-8 minutes.
season with salt and pepper.
Eggplant
2 medium eggplants
3-4 tablespoons olive oil
1.
Preheat oven to 450° F (230° C) Peel and cut the eggplant lengthwise into slices 1/8 inch (3
mm) thick. With a pastry brush coat both sides of the eggplant with olive oil and place them on
an oiled baking sheet. Bake until the slices are light brown on both sides. About 5 minutes for
each side.
2.
Line a 5 cup charlotte mould or soufflé dish with the eggplant slices, fan-like allowing them to
overlap. Any leftover eggplant can be chopped and added to the lamb.
3.
Fill the mould with the lamb mixture and cover the lamb with the overhanging eggplant. cover
the dish with aluminium foil and bake for 30 minutes. Remove from the oven and let the dish sit
for a few minutes. Heat the red pepper sauce.
4.
Carefully remove the charlotte from the mold and place it on a large platter. Spoon some sauce
around the charlotte and serve. The charlotte can also be prepared ahead of time and served at
room temperature.
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