Pork fillet with Dutch gin sauce
Lamb in buttermilk
- 600 GRAM LAMB (from leg)
- HANDFUL THYME LEAVES
- HANDFUL MARJORAM LEAVES
- HANDFUL ROSEMARY LEAVES
- 1/2 TEASPOON FENNEL SEEDS
- 1 CUP BUTTERMILK
Chop 1/2 of the juniper berries fine and roll the pork fillets through these berries. Sprinkle with salt and pepper to taste. Fry the fillets brown in the butter on all sides, add half of the Dutch gin, the remaining juniper berries and half a cup of water and close the pan. Simmer for 25 minutes. Take the pork fillets out and keep them warm. Add the cream to the pan and reduce until the sauce has thickened sufficiently. Add the remaining Dutch gin and serve the sauce with the pork.
This is a Belgian recipe.On 27 September it is French community holiday in Belgium. The recipe may be with Dutch gin, but the alcohol may help the parties to come closer together. Click on culinary calendar for more links between cooking and celebrations.
Cut the lamb in large cubes and sprinkle with salt and pepper to taste. Mix the butter milk with the thyme, marjoram and rosemary leaves and fennel seeds and pour this over the lamb. marinate the lamb for 2 days in the fridge. Put the meat in an oven dish and bake 2 hours at 165 degrees Celsius.
The acid content of buttermilk will soften the meat and the taste would have taken away the strong flavor if people would have used a not-so-soft lamb which was already adolescent or even adult sheep.
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