Grilled Lamb Rib Eye with Basil, Spinach Purée & Madeira Sauce

Name: Grilled Lamb Rib Eye with Basil, Spinach Purée & Madeira Sauce
Yield: Serves 6
Cuisine: French
Ingredients: pinch of coarsely cracked black pepper; 6 x 200 g lamb rib eyes, fully trimmed of fat - have the butcher remove the silvery membrane attached to the rib eyes; 12 small basil leaves; freshly ground black pepper; 250 g pork caul, soaked in salted water for 30 minutes; olive oil; 2 litres Lamb Stock; about 20 ml Madeira; 8 large basil leaves, shredded into chiffonnade

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This simple marriage of a few flavours is a true statement of good bourgeois cooking as found in neighbourhood Parisienne restaurants. No further garnish is needed.

Ingredients

6 x 200 g lamb rib eyes, fully trimmed of fat - have the butcher remove the silvery membrane attached to the rib eyes
12 small basil leaves
freshly ground

Oceania
Europe
Australia
France
Main course
Gluten-free
Mediterranean

Method

Place a basil leaf on each broad side of the rib eyes and grind over some pepper.
Gently squeeze out the caul and lay on a bench top that has been lightly moistened with water [this stops the caul from sticking]. Wrap each rib eye in the caul, avoiding double thicknesses except to seal. Transfer to a rack and refrigerate, uncovered, for 2 hours prior to cooking