Page 79 - Taste_and_Travel_International

LUXEMBOURG WITH LOVE DINING

ABOVE Léa LUXEMBOURG
Linster.
MARC THEIS
BELOW Anouk
Bastian
with grapes
on the vine,

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it

JOHN STAPELS
SERVES 4
Léa Linster’s Lamb Bocuse D’Or

' 1 CUT the saddle of lamb into equal pieces
approximately 20 cms in length. Dry well with
Saddle of
Lamb 500- absorbent paper towels. Season with salt and pepper
SUSAN KORAH
600 g, skin on all sides, roll in breadcrumbs and brush off excess
removed crumbs.
Luxembourg’s weather is mild
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year-round. Although summer
it is the most popular time to visit, Fresh White 2 PEEL and julienne the potatoes and squeeze out excess
Breadcrumbs
moisture by pressing them between your hands.
early autumn is prime time for 50 g
grape harvesting and December Russet 3 HEAT a generous amount of oil in a large non-stick
brings Christmas markets that turn Potatoes frying pan. Spread half the potatoes in a thin layer to
Luxembourg City into a real Christmas 800 g make a large, wafer-thin pancake (galette) 24 cm in
village. While there are no direct flights diameter. Brown over medium heat on one side and slip
from Canada, the country’s flagship airline Parsley finely
flies daily from many European cities. chopped, 3 Tbs onto a cloth without turning it over. Sprinkle half the
www.visitluxembourg.com Vegetable Oil chopped parsley on it. Repeat for the second galette.
www.luxair.lu for frying 4 PREHEAT the oven to 220°C.
Restaurant Léa Linster Salt and
www.lialinster.lu 5 PLACE each lamb piece on the lowest third of the
Freshly potato galette and roll it up, using the cloth to help.
Domaine Mathis Bastian Ground Black Close the edges, pressing the potatoes on the meat
www.mathisbastian.lu Pepper
to taste and place them side by side on a rack with a baking
River Cruises with Gourmet Meals tray underneath. Cook for 15 minutes until the lamb is
www.navitours.lu
/ pink in the centre.
Lamb Stock 6 ADD the rosemary to the lamb stock, heat and reduce
500 ml by half, then discard the rosemary. Shortly before
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Fresh serving, thicken the sauce by stirring in the cubes of
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Rosemary butter over medium-low heat, allowing each to melt
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Cold Butter
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7 TO serve, take the lamb out of the oven and slice each
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Fine Sea Salt into four pieces. Place two pieces per person on a
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JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 77