Loin of Lamb with Gorgonzola Fondue and Artichokes Barigoules

Loin of Lamb with Gorgonzola Fondue and Artichokes Barigoules

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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