Roasted Cannon of Lamb with Onions

Ingredients

Cannon of Lamb

  • 1 tablespoon olive oil
  • 1x 1/2 pound rack of lamb, deboned, trimmed and cut in 1/2, reserve bones and trimmings for Lamb Jus recipe

Lamb Jus

  • 1 lamb shoulder, bone in and cut into 2 inch pieces
  • reserved bones and trimmings from Cannon of Lamb recipe
  • 4 cloves garlic, roughly chopped
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 5 shallots, roughly chopped
  • 3 sprigs thyme
  • 3 bay leaves
  • 1 tablespoon of black peppercorns, in a sachet

Eggplant Mixture

  • 1/4 cup olive oil
  • 3 medium eggplants, sliced ½ inch thick
  • 3 tablespoons honey
  • 3 tablespoons sherry vinegar
  • 2 tomatoes, small dice
  • 1 shallot, diced
  • 1 clove garlic, diced
  • 1 bay leaf
  • pinch of curry powder
  • salt
  • pepper

White Onion Puree

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 large Vidalia Onions, finely julienned
  • 1 teaspoon coriander seed, crushed
  • 3 cardamom pods, crushed
  • 1 teaspoon black peppercorns
  • 3 sprigs thyme
  • 1/4 cup 35% cream
  • salt

Artichoke Barigoule

  • 1 tablespoon olive oil
  • 6 artichokes, cleaned and cur in 1/2
  • 1/4 cup white wine vinegar
  • 1/4 cup white wine
  • 2 cups chicken stock
  • 2 tablespoons lemon juice
  • 1 tablespoon black peppercorns
  • 3 sprigs thyme
  • 2 bay leaves
  • parchment paper lid, size of sauté pan – a cartouche

Pearl Onions

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1/2 pound pearl onions, peeled and trimmed
  • 1 tablespoon lamb stock, reserved from Lamb Jus recipe
  • salt

Cipollini Onions

  • 1/2 pound cipollini onions, peeled and trimmed
  • 1 cup water
  • 1 tablespoon plus 1 tsp butter
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 clove garlic, smashed
  • salt

Mini Leeks

  • 1/2 pound mini leeks, cleaned and trimmed
  • 1 cup water
  • 1 tablespoon plus 1 tsp butter
  • 1 bay leaf
  • salt

Assembly

  • White Onion Puree
  • Eggplant Mixture
  • Cannon of Lamb, sliced in 1 inch slices
  • Mini Leeks
  • Cipollini Onions
  • Pearl Onions
  • Artichokes Bourigole
  • Lamb Jus
  • 1 tablespoon chervil, leaves picked

Description

Roasted Cannon Of Lamb With Onions - A Recipe From Food Network Canada. Recipe By Dale MacKay From Top Chef Canada Episode 13.

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