Stage 20, Bordeaux – Pauillac – Bordeaux: Today Gabriel Gaté presents Taste Le Tour from Dominique Portet’s winery. Sommelier, Christian Maier, speaks with Dominique, a native of Bordeaux about the superb red wines of Pauillac. Gabriel cooks a delicious dish of lamb, a great speciality of the region.
2 loins of lamb, trimmed of fat and skin, each about 150 g
1 clove of garlic, finely sliced
3-4 sprigs of lemon thyme
freshly ground black pepper
1½ tbsp olive oil
6 baby carrots, peeled
3 tbsp water
1 cup freshly shelled broad beans
50 ml dry white wine
10 g butter
about 10 tarragon leaves
a few fresh herbs for garnish – mint leaves and chervil are nice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut each loin of lamb into 5 pieces. In French the cut is called 'noisette'. Season the noisettes with finely sliced garlic, chopped lemon thyme, a little freshly ground black pepper and 1 tbsp olive oil. Put aside for 30 minutes.
Place the carrots in a small pan with ½ tbsp olive oil and 3 tbsp water and cook, covered, for about 8 minutes.
Place the shelled broad beans in a saucepan of boiling water. Drain after
3 minutes, then peel the broad beans.
Heat a non-stick frypan and cook the lamb noisettes, seasoned with salt, for about 2-3 minutes on each side. Transfer the noisettes to a dish.
Add 50 ml dry white wine to the pan and bring to the boil. Add the carrots and their cooking juices, the broad beans, a knob of butter and the tarragon leaves.
Serve 5 pieces of lamb per person onto 2 plates. Spoon the vegetables and juices in between the noisettes and garnish with a few mint leaves and chervil leaves.