Yield: 1 servings
|Estima potato; diced
|Duck fat or lard
|Unpeeled garlic cloves
Preheat a pan, add the duck fat and when hot add the potato, rosemary and garlic cloves.
Season the chops with salt and pepper and drizzle with olive oil. Place on a grill pan and chargrill, turning when seared. Drizzle oil on to the aubergine rings then place these on the grill pan next to the lamb.
Cover the tomatoes with instant polenta and put in a pan; add the onion and saut lightly. Put the kale leaves into the pan and fry gently until wilted.
Remove all the vegetables and place on kitchen towel to drain. Leave the pan on the heat and add the red wine, butter, salt and tapenade, whisking to form a sauce.
Place a metal ring on a plate and add the aubergine slices, tomatoes and kale in layers. Remove the ring and place the lamb on top. Pour the sauce over the top and serve with potatoes.
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Carlton Food Network
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