(Antonio Manzanares of Shepherd’s Lamb)
Chef Eric Laslow of The Blue heron at Sunrise Springs kicked off our first Cook with the Chef date of the summer. He offered up an elaborate roasted lamb with chimichurri and roasted paprika potatoes, as well as a chayote and watercress salad with tomato sorbet and cucumber gelee.
Roast Leg of Lamb with Paprika Potatoes and Chimichurri
Smoked Paprika Potatoes:
1 lb. fingerling or red potatoes
1 T. capers
½ cup chopped parsley
½ cup sweet onion sliced thin
1 t. smoked paprika
½ cup Spanish olive oil
2 T. sherry vinegar
lemon juice
salt
Boil potatoes in salted water until tender. Remove from heat, drain and rinse under cold water
Combine all other ingredients and toss with potatoes.
Chimichurri:
½ cup olive oil
3 T. vinegar
2 jalapenos
1 small bunch parsley
3 T. chopped cilantro
1 clove garlic
1 bay leaf
sea salt
Combine all ingredients in a processor until smooth
For Lamb:
2 cloves garlic
salt and pepper
olive oil
Crush garlic and chop fine. Rub lamb leg with oil and seasonings. Sear in a roasting pan over medium high heat. Place in a preheated 375 degree oven and roast until desired temperature (for medium rare, about 45 minutes).
Chayote and Watercress Salad with Tomato Sorbet and Cucumber Gelee
1 chayote squash sliced julienne
1 bunch watercress, rinsed and dried
2 RIPE tomatoes
¼ cup basil, chopped fine
2 T. olive oil
salt to taste
powdered gelatin
Sorbet:
Puree your tomato in a processor with basil and 1 t. olive oil. Season with salt. Put in ice cream maker. Set aside.
Gelee :
Puree your cucumbers in a processor. Place in a fine mesh strainer and press out all liquid. Measure your cucumber juice. For every 1 cup of juice you will need 2 t. of powdered gelatin. Reserve ¼ cup cucumber juice. Bring remaining juice to a boil and immediately remove from heat. Dissolve gelatin in cold juice. Add hot juice, stir and pour into a shallow pan to set.
Dressing:
2 cups lemon
1 cup yuzu
1 T. sea salt
2 T. soy
2 T. chopped garlic
2 T. chopped ginger
1 T. sciracha
1 T. black pepper
Combine ingredients and marinate chayote for several hours.
When ready to serve, toss with watercress and a teaspoon of good olive oil. Top with sorbet and gelee.
