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01.01.2003 -starter - lamb Lamb aspic with green peas « There's nothing like meat in aspic for using up lamb leftovers you have on hand. This recipe is perfect for a cold buffet and as a light first course for a luncheon. As for me, I'll be having it thinly sliced on a slice of toasted rustic bread. »
| Type |
Cold starter - aspic - lamb - green peas |
| Level of difficulty |
easy |
| Preparation time |
Preparation: 1 hour – Resting: 24 hours |
 Send to a friend  Print  Send your commentIngredients
Serves 6:
Preparation
- Stem and chop coriander and flat-leaf parsley finely
- Soften gelatin for 5 to 10 min in cold water
- Shell hard-boiled eggs and slice crosswise
- Cut your leftover lamb into cubes or even-sized strips
- Boil water in pan over high heat
- Cook green peas 5 min
- Drain and plunge immediately in cold water to stop cooking
- Mix warm chicken stock with softened gelatin
- Cool aspic
- Pour a layer of aspic of about 1/5″ (4-5 mm) in the bottom of a terrine or a cake pan.
- Sprinkle dish with some of the coriander and chopped flat-leaf parsley
- Place mold in refrigerator for 30 min so aspic can set
- Remove mold from refrigerator and cover with an alternate layer of egg slices, green peas and meat
- Cover all the layers with aspic and sprinkle dish with some of the coriander and chopped parsley
- Sprinkle with a few grains of fleur de sel and with a little crushed pepper
- Place entire dish in refrigerator for 30 min
- Repeat operation until all ingredients have been used
- Finish off by covering last layer of herbs with aspic
- Allow to rest 24 h in refrigerator
- Serve in terrine in center of table or unmold onto a platter. To make unmolding easier, you can put the terrine in a double boiler with warm water.
SuggestionThere are countless versions and you can decorate the aspic with many ingredients, such as capers or thinly sliced pickle.
Obviously, you'll need to change the recipe slightly, depending on what kind of leftover lamb you have. If you have any cooking juices, go ahead and dilute them in the chicken stock.
Finally, you can infuse the chicken stock with a little mint before adding the gelatin. I wonder how it would turn out by infusing a little tea, too?
A bit of cream sauce thinned in a little lemon with a few snipped herbs would be fabulous as an accompaniment.
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