Graham Kerr

124 Lambaty

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Loin of lamb 1 1 1
Garlic salt To season To season To season
Black peppercorns To season To season To season
Clarified butter 6 tbsp. 3 oz. 85 grams
Tomato sauce ¾ cup 6 fl. oz. 170 milliliters
Dry white wine ¾ cup 6 fl. oz. 170 milliliters
Garlic cloves 2 2 2
Bread 8 rounds 8 rounds 8 rounds
Pâté or good liver sausage 8 rounds 8 rounds 8 rounds
Parsley stalks 2 2 2
Parsley head 1 tbsp. 1 tbsp. 10 grams

Method

Method of Preparation

  1. Cut loin into 1½-inch lambrolls.
  2. Roughly chop or grind peppercorns.
  3. Measure sauce and wine—warm wine.
  4. Crush or squeeze garlic.
  5. Cut bread to same size as lambrolls and fry.
  6. Slice pâté thinly to cover bread rounds (or use liver sausage sliced).
  7. Finely chop parsley stalks and head.
  8. Heat serving dish.

Method of Cookery

  1. Season lambrolls before cookery with garlic salt and ground peppercorns.
  2. Melt butter in heavy based frying pan. Add lambrolls. Brown quickly on both sides, turn down heat, and cook for 15-20 minutes, turning if one side becomes overcrisp.
  3. When cooked, pour off excess butter; pour sauce over lambrolls. Turn meat in this sauce and add garlic. Now add wine (warmed), stir well. Simmer gently to reduce volume.
  4. Place fried bread on hot serving dish; spread with pâté.
  5. Remove lambrolls from sauce, cut off string. Place on bread rounds.
  6. Add stalks to sauce and pour over lambrolls, dust with parsley and serve.

Serving

Asparagus tips, broiled tomatoes, and the good old chips make a delightful combination. Serve a powerful red wine.

For Lambroll Ruakura.

© 1966 Graham Kerr. All rights reserved.