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Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 4
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| One of the few cases in Italian cooking where the use of heavy cream is acceptable is this decidedly modern recipe which clearly illustrates the lightening process currently under way in the new Italian gastronomy. Traditionally a baked lamb is flavored directly with things like garlic, rosemary and other herbs finely chopped and mixed with salt and pepper. Here these flavors are limited and tempered by the cooking in cream, which then becomes a delicate sauce. |
RECIPE INGREDIENTS
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DIRECTIONS
In a saucepan, heat the cream, garlic, bay leaves and rosemary. Cook for 3 to 4 minutes; remove the bay leaves and rosemary. Process the cream and garlic in a blender. Add the potato flour and mix until moderately thick.
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Preheat the oven to 400 degrees F. Season the lamb with salt and pepper. Put it in a baking dish with oil and bake in the oven for about 15 minutes, until when pricked with a fork the meat is tender and the juice is not pink. Divide the saddles into cutlets, arrange these in a fan shape (3 to a plate) and coat with the garlic sauce.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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