Roast lamb
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of Piedmont] Piemonte
Roasted lamb with garlic and herbs
Arrow of the day all the way to the end of the day
In restaurants, lamb dishes often involve roasting the loin until it is a rosy brown color.
This is one way to enjoy lamb, which has a soft taste and texture, but we believe that there is more to its appeal, so we would like to introduce this dish as a different approach.
This roast involves slowly cooking chunks of neck or belly meat over a low heat, removing moisture and fat, resulting in a rich, powerful appearance and flavor.
The moisture and fat that seeps out from the meat, vegetables, and cherries, as well as the white wine sprinkled on top for flavor, are all boiled down and then grilled, and the combined flavors and aromas cling to the meat, creating a sort of caramelized state (burnt sugar).
This roast is made using a classical technique handed down in the Piedmont region, and I believe it has a rich, umami flavor that is the polar opposite of delicate.
It is a dish that is often made locally during festivals such as Easter.
[How to make]
1. Prepare lamb neck and belly meat on the bone and place them in a frying pan with olive oil. After placing them, turn on the heat and slowly cook them at a low temperature to remove the moisture and fat from the entire surface. Add salt and pepper halfway through, and as you continue cooking, moisture will ooze out, so cook at an even lower temperature until the moisture has evaporated.
②. Add the roughly chopped onion, carrot, and celery, along with the skinned garlic, rosemary, sage, thyme, juniper berries, and fresh bay leaves to the frying pan in ①, season with salt and pepper, and cook together with the meat until the moisture from the vegetables has evaporated. Sprinkle with white wine and place in a 180℃ oven and roast for about 2 hours. Turn the meat over and sprinkle with white wine halfway through.
③. Remove the meat, wrap it in aluminum foil, and place it in a warm place to keep it warm. To make the broth, add white wine and meat broth, reduce it, and strain it to make a jus.
④. Boil potatoes (Star Ruby or new potatoes) in salted water for 10 to 20 seconds. Cut them in half, add crushed garlic and rosemary, sprinkle with salt, pepper and olive oil, and roast in a 180℃ oven until soft.
⑤. Cut the lamb into individual portions, pour a small amount of the jus from ③ over it, and heat it in a high-temperature oven, especially so that the cut surface is browned. Serve on a plate, pour over the jus, and garnish with herbs. Serve with the potatoes from ④ along with the garlic.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
We're rooting for you.
When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
