- Watercress soup
- Rack of lamp, crusted with Pommery mustard and panko
- Potatoes dauphinoise
- Strawberries and cream
What really sold the lamb was its simple sauce, which I want to jot down here so I'll know where to find it when my sauces find themselves adrift in the doldrums.
We start by deglazing the pan we used to sear the lamb with a cup of leftover red wine, reducing by half over high heat.
The recipe (Bourdain) wants two cups of strong lamb stock. Who has strong lamb stock lying around? What I had was a lot of weak (because only half-cooked) veal stock. I took 2.5c of it, got a lamb bone from the freezer, and simmered for an hour with a bay leaf and a little carmelized carrot, celery, and onion. Strain into the sauce, reduce until it coats a spoon, hold. When the lamb is finished, reheat the sauce, whisk in 1T of butter, and you're done.