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 â 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.
Food Network Canada
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