Chef Daniel Grant is with the RIA and Balsan restaurants at the Elysian Hotel and he came into our ABC7 studio to show us how to prepare a meal that is perfect for the holiday.
Grilled Lamb Leg, English Pea Croquettes and Cucumber Radish Salad
Cucumber and Radish Salad
English Pea Croquettes
For the Lamb:
Once cleaned, marinate the lamb leg in a mixture of yogurt, ginger, garlic and black pepper for 6 hours. Be sure not to marinate it longer than 6 hours or it will break down the meat too much and turn it pasty.
English Pea Croquette:
32 oz English peas
2.5 oz. spinach
3 cloves garlic
Lemon zest from 2 lemons
Lemon juice from 1 lemon
17 oz. chickpea flour
0.5 oz. baking powder
0.5 oz. salt
Blanch and shock the English peas, making sure they are tender.
Add the peas, spinach, garlic, lemon zest, lemon juice and salt into a food processor and blend.
Pour the mixture into a bowl and fold in the chickpea flour.
Quenelle croquettes by forming the mixture into small ovals and drop them into 350 degree F grapeseed oil, fry until golden brown.
Place them on a paper towel to dry and soak up excess liquid.
Once the lamb is grilled to medium and the croquettes are finished, place a pile of cucumber radish salad (prepared with a bit of olive oil and fresh herbs) on a plate.
Surround the salad with the English pea croquettes, top with thinly sliced lamb and a touch of lamb jus.