>> If you ordered pommes dauphinoises and were served with apples cooked in >> garlic, butter and cream to go with your grilled lamb you'd probably be a >> bit put out. > > Done properly that doesn't sound like it would be half bad.
Baking an apple with a filling and bed of garlic and rosemary or herbes de provence and a little butter definitely tastes like an option. Now, as for the cream, I'd fry the lamb hard for a minute on either side, then let it sit in the oven at low temperature and use the cream to get the fried lamb aroma out of the pan, pour that over the garlic bed and there you go. Process and quantities differ but I should try it some time =) I'll let you know. Cheers Ecke -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
