Herb Steamed Lamb
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
50
Sourness
47
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Sprinkle a generous amount of salt onto the lamb
2
Melt the butter in a pan over medium-high heat
3
Cook the lamb evenly, 2 to 3 minutes per side
4
The outside should be golden brown, and the inside still pink
5
Save the leftover juice in the pan
6
Bring the chicken stock to a simmer in a large pot over medium heat, then add the bark and thyme
7
The bark should be placed on top of the thyme so that it is above the liquid
8
Now place the lamb on top of the bark so it will be steamed and not submerged in the stock
9
Cover the pot and let the lamb steam, about 3 minutes
10
Add the thyme flowers and bear's garlic
11
Cover and steam again, about 10 minutes, and then let it rest for 2 to 3 minutes
12
Slice the lamb evenly along each rib to make lamb chops
13
Place the ribs on plates with dollops of Bear's Garlic Pesto and pour a little bit of the leftover juice over the lamb
14
Garnish with primrose flowers
15
Bring a small pot of water to a boil and add a pinch sea salt
16
Prepare a separate bowl of ice water and set aside
17
Blanch half the garlic in the boiling water for about 5 seconds, and then dip it in ice water for about 2 seconds
18
Squeeze the excess liquid from the leaves with your hands and place in a food processor with the remaining fresh garlic
19
Drizzle a generous amount of olive oil into the food processor with a pinch of salt
20
Process on high speed until coarsely ground, 5 to 10 seconds
21
Transfer the mixture to a sieve and press the liquid through into a bowl using a ladle