Panzanella with Lamb Jus & Lemon Verbena
50m
If you're wondering how to turn a salad into a really satisfying dish, it's about time to try using jus as a dressing.
You can make your own jus using chicken, lamb, or any other carcass to your liking, but there always needs to be a healthy portion of meat left on the bones, or you might need to add some offcuts. All you need is to cover it with water, cook for 45 minutes and reduce it down to honey texture. You're gonna need a lot of bones, though.
I love eating salads, and you need to mix it up from time to time. The dried lemon verbena and lamb jus is a combination that I am extremely fond of.
Preheat the oven to 200 °C
Add 4 tbsp of butter to a baking tray and melt it in the oven
Cut 2 slices of sourdough bread and tear them into large bite-size chunks
Place the bread in the baking tray with the melted butter and mix evenly
Bake the bread for 10m until golden brown and crispy
Remove from the oven and let the croutons cool down to room temperature
Trim 1 clean and dry head of lettuce. Cut it and place it in a bowl
Trim, peel, and cut 1 red onion into thin slices. Add to the bowl
Squeeze the juice of ½ lemon and add salt to taste
Add 2 tbsp of reduced lamb jus and 1 tbsp of dried lemon verbena to a small saucepan
Bring to a simmer over medium heat and add salt to taste. Turn off the heat and let it cool slightly
Strain the jus directly into the bowl with the croutons and lettuce. Mix to evenly coat everything
Plate the salad and drizzle it with some lamb juice from the bowl. The panzanella with lamb juice & lemon verbena is ready
Enjoy it as a side dish or a fresh lunch!
Yield 2 people
Sourdough Bread
2 slices
Reduced Lamb Jus
2 tbsp
Dried Lemon Verbena
1 tbsp
Lettuce
1 head
medium Red Onion
1
Butter
4 tbsp
Lemon
½
Salt
to taste