Loin of Lamb with Gorgonzola Fondue and Artichokes Barigoules

Loin of Lamb with Gorgonzola Fondue and Artichokes Barigoules

prep time

minutes
cook time

minute
servings
12

Ingredients





























Cooking Instructions

For lamb glaze:


1

Reduce the lamb stock, lemon oil and marjoram to 1 1/2 cups. Season. Reserve and keep warm.


For barigoules:


1

Place all barigoules ingredients in a nonreactive saucepan and braise over medium heat until artichoke bottoms are tender, about 20 minutes. Remove from heat and reserve.


For fondue:


1

Place cream, shallots and wine in a saucepan. Reduce over medium heat by half. Remove from heat. Add gorgonzola and butter. Mix with hand-held blender. Strain through a fine sieve. Keep warm.


2

Final preparation: Grill lamb to medium rare. Let rest 5 minutes.


3

Place a pool of the fondue on each of 12 serving plates. Sprinkle with chives, thyme and lemon zest. Place an artichoke bottom Barigoules in the center of the pooled sauce.


4

Slice lamb portions and fan a portion on top of the artichoke Barigoules. Drizzle each serving with reserved lamb glaze. Serve immediately.


Ingredients





























Cooking Instructions

For lamb glaze:


1

Reduce the lamb stock, lemon oil and marjoram to 1 1/2 cups. Season. Reserve and keep warm.


For barigoules:


1

Place all barigoules ingredients in a nonreactive saucepan and braise over medium heat until artichoke bottoms are tender, about 20 minutes. Remove from heat and reserve.


For fondue:


1

Place cream, shallots and wine in a saucepan. Reduce over medium heat by half. Remove from heat. Add gorgonzola and butter. Mix with hand-held blender. Strain through a fine sieve. Keep warm.


2

Final preparation: Grill lamb to medium rare. Let rest 5 minutes.


3

Place a pool of the fondue on each of 12 serving plates. Sprinkle with chives, thyme and lemon zest. Place an artichoke bottom Barigoules in the center of the pooled sauce.


4

Slice lamb portions and fan a portion on top of the artichoke Barigoules. Drizzle each serving with reserved lamb glaze. Serve immediately.


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