Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Having recently returned from France, I brought home a substantial number of cookbooks, all of which I was eager to try. One of these, Patrimoine Gastronomique en Pays de la Loire, included a recipe for lamb on a type of butter sauce with onions that looked delicious.
Unfortunately, my attempt to make the butter sauce did not quite come off without a hitch, due to, I believe, too much in the way of cooking the butter. But a happy accident resulted; in this case, the mixing of the basil-butter sauce, onions, and rice. It made for an immensely rich and appetizing base, upon which I layered the lamb—its flavors enhanced by the application of a refined and elegant mixed spice rub—as well as refreshing vegetables for a final touch. All in all, it made for a rich, succulent dish that elegantly married potent and sophisticated flavors.
As mentioned, I drew inspiration for this recipe from Patrimoine Gastronomique en Pays de la Loire. However, my adaptation is so different as to make it nearly unrecognizable.
- 2 pounds lamb
- 1 stick butter
- 2/3 ounce basil
- 4 sprigs rosemary
- Ground black pepper
- 1 onion
- 1 zucchini
- Olive oil
- 3 cups dry white rice
- 8 cherry tomatoes
- 1 medium-sized zucchini
- Garlic salt
- 2 liquid ounces chicken stock
- Season the lamb. First, slice it into smaller pieces if it is in a large unitary piece, such as 2 to 3 pieces. Then for each of these pieces, rub in salt, ground black pepper, thyme, garlic salt, and rosemary. Do this 1-2 hours before roasting to allow the various seasonings to be assimilated.
- Peel and slice the onion very finely. Proceed to sauté in olive oil in a large skillet for around 1 hour, over low heat, to allow it to become very rich and flavorful.
- Steam the zucchini, sliced into small slices, and the cherry tomatoes. Season appropriately.
- Combine together the basil with the chicken stock. Over medium flame, heat until it is somewhat reduced. Then add in the butter. Continue to heat until everything is combined together and the result is a clear and brilliant yellow.
- Over a grill, cook the lamb pieces for 7 minutes on each side, turning after the first period. After cooking, allow to rest several minutes, then cut into slices.
- Place the onions on the bottom of a serving dish. Then add in the butter sauce. Proceed to mix the two together, then add in the cooked rice, and stir together. Place the zucchini and tomatoes in a pretty pattern on top. Upon this, place the meat in a circular pattern, radiating from the center, or whatever other decorative style is preferred. Serve immediately.
© 2019 Ryan Thomas