Recipe for a delicious Easter: Le Jardin du Roi’s lamb tenderloin
March 21, 2008
by Susie Pender
Although they will not be serving a special Easter brunch or dinner, Le Jardin du Roi will have all its usual menu items available on Easter Sunday, including lamb. If you love the lamb tenderloin there, here’s the recipe from Cristiaan Lorson.
Take a full baby rack of lamb, about six chops, and cut the meat off the bone like a loin. “We use the cut from the rack,” Lorson explained, “because the meat is better.” When it’s all cut off the bone, cut it into slices. At the restaurant, each slice is then cooked as ordered. The slice is pan-seared in olive oil with salt and pepper to taste. At home, you could pan-sear the pieces and keep them warm in a low oven, covered, so they don’t dry out.
The lamb is served with sautéed button mushrooms and eggplant caviar. The button mushrooms are cut into quarters and sautéed in olive oil with salt and pepper to taste. For the eggplant caviar, to serve a family at home, you’ll need two large eggplants, rough chopped with the skin left on; one large tomato, also chopped; a handful of garlic cloves; fresh rosemary and fresh thyme to taste; about ½ tablespoon of herbes de Provence; salt, pepper and olive oil. Mix all these ingredients together and then put the mixture in an oven-proof dish to roast at 400 degrees. It should take a half hour to 45 minutes until the eggplant is soft and falling apart. Put the mixture into a food processor to puree it, then refrigerate the puree. The caviar is served cold on the plate; it has the consistency of hummus.
The lamb is served on a puddle of raspberry sauce. For serving at home, you’ll need about ½ pint of fresh raspberries pureed. Add to that some crème and some butter, a touch of lamb stock and salt and pepper to taste. The sauce imparts an exotic taste to the dish, according to Lorson.
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