Thursday, December 27, 2012
Bite with Belkys: Herb Crusted Lamb from Murano on board Celebrity Reflection
Port Miami is proud to have one of the newest cruise ships sailing to the Caribbean. And we're taking you on board to learn how to make one of the luxury liner's top dishes. It's time to Grab a Bite.
The Chef: John Suley
The Restaurant: Murano (Celebrity Reflection Cruise)
The Dish: Herb Crusted Rack of Lamb
Ingredients for Herb Crusted Lamb:
1 rack of lamb
2 cups of Panko bread crumbs
1/2 cup of Parmesan cheese, grated
1 tsp of fresh tarragon, chopped
1 tsp of fresh chervil, chopped
1 tsp of fresh parsley, chopped
1 tsp of fresh rosemary, chopped
1 tsp of fresh thyme, chopped
1 tsp of salt
1 pinch of pepper
1 cup of Dijon mustard
3 Tbs of olive oil
Ingredients for side of vegetables:
3 Tbs of olive oil
6 blanched baby carrots
1/2 cup of blanched peas
1/2 cup of mushrooms
1 tsp of shallots
1 oz. of butter
2 oz. of chicken stock
1/2 cup of sugar snap peas
salt, to taste
pepper, to taste
1 cup of fresh spinach
1 Tbs of mixed herbs (fresh chervil, tarragon and parsley)
Method of Preparation:
-Start by making an herb crust. In a bowl, combine panko bread crumbs, Parmesan cheese, tarragon, chervil, parsley, rosemary, thyme, salt and pepper.
-Then, season the lamb with sea salt and coat it with Dijon mustard on the top side. After, add the herb crust over the mustard and spread it evenly.
-Next, sear the lamb (on the crust side) in a hot pan with olive oil. Finish it in a 350 degree oven for about 13 to 16 minutes.
-In the meantime, prepare a side of vegetables. In a hot pan, with olive oil sauté blanched baby carrots, peas, mushrooms, shallots and add a dab of butter.
-Then, add chicken stock, sugar snap peas, salt, pepper, spinach, chervil, tarragon and a little parsley.
-After the lamb is ready, add butter to the pan. Once the butter melts spoon it over the lamb. Let the meat rest a few minutes.
At the restaurant, they start with a pea puree. Then, serve the vegetables and place the lamb on top. Garnish with tomato confit and lamb meatballs.
Serving Suggestion: Cabernet Sauvignon
FOR MORE INFORMATION:
Celebrity Cruises - Reflection