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
Components:
Lamb Leg
Lamb Jus
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
Grapeseed oil
Directions:
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.
To finish:
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.
