Garlicandrosemaryjus Recipes

TOUM GARLIC SAUCE RECIPE

Steps:

• Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
• Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
• While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
• Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

SLOW-ROASTED ROSEMARY GARLIC LAMB SHANKS

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil . Season generously with salt and pepper, or to taste.
• Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 325 F.
• While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves and rosemary over and around the lamb.
• Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil (remember: you want as tight a seal as possible), and return to the oven. Roast the lamb for an additional 2 hours. Resist the temptation to open the foil and check on it until the 2 hours are up because you'll increase the risk of the meat becoming too tough.
• Remove the foil, pour in the chicken broth, and turn the heat up to 400 F. Roast for 15 minutes, and remove. The lamb shanks are done cooking when they are nicely browned and fork-tender.
• Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.

GARLIC AND ROSEMARY JUS

Steps:

• Melt butter over low heat.
• Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
• Add rosemary and stir until fragrant, about 1 minute.
• Pour in stock and stir.
• Increase heat to bring stock to a boil, then turn down to a simmer.
• Simmer until reduced by about a third and thickened slightly.
• Taste for seasoning; add more rosemary if needed and season to taste with pepper.
• At this step you could thicken with cornflour and cold water but I like the thinner texture.
• Serve hot with roast lamb, crispy potatoes and green vegetables.