Baby Gigot with Grilled Vegetables and Herbs Sauce by CAT & MOUTH

Serves 2

For the baby gigot

INGREDIENTS

• Olive oil
• Salt
• Pepper
• Provence herbs
• Crushed black pepper
• Bouquet garni (Celery, leek, onion, carrot, bay leaf and garlic)
• Water
• 600 gr baby gigot
• Ready-made puff pastry
• Salt and pepper
• Nutmeg
• 1 egg

METHOD

1. Marinate the meat with salt, pepper, Provence herbs, and crushed black pepper
2. Fry/sear the meat in a pan, until golden on the outside
3. In a large pot, gather the bouquet garni, water, and the meat
4. Let it cook for 3 hours
5. Once the meat is cooked, let it rest 5 to 10 minutes
6. Wrap the piece of meat in the puff pastry, don’t forget to decorate it by placing crossing strips of puff pastry
7. Break the remaining 1 egg and whisk with salt, pepper, and nutmeg
8. Brush the wellington meat with the egg mixture
9. Bake at 170 degrees for 20min.

For the herbs sauce

INGREDIENTS

• Remaining meat juice
• 130 gr Onion – finely chopped
• Butter
• 400 ml. White wine
• 1 tablespoon of cornflour
• Crushed pepper
• Provence herbs
• Salt & pepper

METHOD

1. Keep the lamb juice in the casserole
2. Boil on high flame until reduced to 2.5 kg approximately of concentrated juice
3. In another cooking pot. Put the butter and add the chopped onions, crushed pepper, Provence herbs, salt, and pepper – same spices that you used for the meat marinade previously
4. Once the onion is golden, add the wine and let it boil for 10 minutes
5. Add the lamb juice to the onions and stir until all liquids combined. Let it boil for an additional 10 minutes.
6. In the meantime, in a small bowl, mix the cornflour and some room temperature water.
7. Add to the sauce in the pot and mix it all. Taste to see if you would like to add more spices, salt or pepper.
8. Strain the sauce, to keep the onion chunks out.

Caramelized vegetables

INGREDIENTS

• 1Kg mushroom
• 2Kg baby potatoes
• 2Kg broccoli
• 2 Kg carrots
• Vegetable oil
• Olive oil
• Coriander
• Rosemary
• Garlic
• Butter
• Salt & pepper

METHOD

For the Mushrooms:

1. Cut each piece into 4 wedges
2. Put them in a pan with vegetable oil, salt, and pepper
3. Place the mushrooms in a strainer to extract all the water – Let the water drain for about 5 minutes

To make them “Provencal Mushrooms”;

4. Chop some garlic and coriander
5. Fry in a pan with Olive oil and add the mushrooms to sauté

For the Baby Potatoes:

1. Wash them and cut them in halves
2. Coat them with olive oil, rosemary, salt and pepper
3. Bake in the oven for 18 minutes at 180 degrees.

For the Carrots:

1. Wash, peel and cut them
2. Boil for 12 minutes
3. Strain them then fry them in a pan with butter, salt, and pepper

For the Broccoli:

1. Wash the broccoli well
2. Boil in hot water for approximately 5 minutes
3. Place in a large bowl filled with water and ice cubes – to preserve both color and taste

All the vegetables are ready to serve now

Bon Appétit!!