John Myers
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Lamb Carré, Mixed Salad, Poached Egg
The perfect lamb carré, mixed salad, poached egg recipe with a picture and simple step-by-step instructions.
For the meat
- 1 Lamb carré
- 1 toe Garlic
- 2 Branches Rosemary fresh
The egg
- 2 Eggs
- White wine vinegar
The salad
- 1 head Salad
- 0,5 Zucchini
- 1 Can Corn
- 1 Carrot
- 1 bunch Kenya beans
- 0,5 Cucumber
Roast salad sauce
- 50 ml Vegetable stock
- 50 ml Red wine
- 1 Dijon mustard
- Lemon
For everything
- Olive oil
- Salt
- Pepper
- Remove the carré on the bones from any meat and fat residues, simply scrape off with a knife. Rub the meat with salt and pepper and fry in olive oil along with the pressed garlic and rosemary. Remove from the pan and cook gently in the oven at 120 ° C to finish. If the meat is to be medium, it must have a core temperature of 60 ° C. The best way to do this is with a meat thermometer. If you don’t have one, get one. Specifying a time is unreliable, as the size of the squares vary and the frying time in the pan also has a major influence. If you turn the oven down to 80 ° C at a core temperature of 57 ° C, the juice is distributed and you get a consistently pink meat! Deglaze the pan set with red wine, allow to reduce and pour on the vegetable stock. Sift into a container and add 50ml olive oil, mustard and a dash of lemon juice. It is best to mix with a magic wand, otherwise a whisk, and season with salt and pepper. Bring 1L water to the boil. Wash and pluck the lettuce, add corn, zucchini, carrot and cucumber. Cook the beans, cut them in half and add them. Add 1 tablespoon of vinegar and 1 tablespoon of salt to the boiling water. Put the eggs in teacups or something similar. Stir in the water until a strudel is formed and let the eggs slide in quickly but carefully, cook for about 3 minutes, depending on taste. Cut the meat out and between the bones. Sauce over the salad. Egg out. Serving. Finished.
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