Lamb Paloise

Name: Lamb Paloise
Yield: Serves 2
Ingredients: 1/2 cup (50 g) diced French shallots; 1/2 cup (125 ml) white wine vinegar; 2 tablespoons dried mint; 2 tablespoons cracked peppercorns; 6 egg yolks; 1 cup (225 g) unsalted butter, melted; Salt and pepper; Leaves from 4 sprigs mint, chopped; 8 ounces (225 g) ground pork; 8 ounces (225 g) ground lamb; 1 1/4 teaspoons salt; 1 teaspoon wild dill or fennel seeds; 1 clove garlic, finely chopped; 1 teaspoon Sriracha sauce; 1/2 teaspoon pepper; 1 tablespoon cold water; Watercress for serving; Apple Vinny for serving (page 196)

January 24, 2012

Occasionally we refer to Le Repertoire de la Cuisine, the little brown book of classic French recipes, to find inspiration for the Joe Beef menu. It’s a gold mine of forgotten culinary knowledge, including the sauce paloise, a classic variation on sauce béarnaise that uses mint instead of tarragon. You decide on the meat. If you freak on kidneys, use kidneys. We like it on a mutton chop, one chop per person.

Recipe notes

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