vapor (medicine) and New season lamb with a herb and mustard crust and scallion crushed potatoes (recipes)

vapor (medicine)

vapor

To send off in vapor, or as if in vapor; as, to vapor away a heated fluid.

Alternative forms: vapour] "He'd laugh to see one throw his heart away, Another, sighing, vapor forth his soul." (B. Jonson)

1. <physics> Any substance in the gaseous, or aeriform, state, the condition of which is ordinarily that of a liquid or solid.

The term vapor is sometimes used in a more extended sense, as identical with gas; and the difference between the two is not so much one of kind as of degree, the latter being applied to all permanently elastic fluids except atmospheric air, the former to those elastic fluids which lose that condition at ordinary temperatures. The atmosphere contains more or less vapor of water, a portion of which, on a reduction of temperature, becomes condensed into liquid water in the form of rain or dew. The vapor of water produced by boiling, especially in its economic relations, is called steam. "Vapor is any substance in the gaseous condition at the maximum of density consistent with that condition. This is the strict and proper meaning of the word vapor." (Nichol)

2. In a loose and popular sense, any visible diffused substance floating in the atmosphere and impairing its transparency, as smoke, fog, etc. "The vapour which that fro the earth glood [glided]" (Chaucer) "Fire and hail; snow and vapors; stormy wind fulfilling his word." (Ps. Cxlviii. 8)

3. Wind; flatulence.

4. Something unsubstantial, fleeting, or transitory; unreal fancy; vain imagination; idle talk; boasting. "For what is your life? It is even a vapor, that appeareth for a little time, and then vanisheth away." (James iv. 14)

5. An old name for hypochondria, or melancholy; the blues. "A fit of vapors."

6. <pharmacology> A medicinal agent designed for administration in the form of inhaled vapor. Vapor bath. A bath in vapor; the application of vapor to the body, or part of it, in a close place; also, the place itself.

<chemistry> The relative weight of gases and vapors as compared with some specific standard, usually hydrogen, but sometimes air. The vapor density of gases and vaporizable substances as compared with hydrogen, when multiplied by two, or when compared with air and multiplied by 28.8, gives the molecular weight. Vapor engine, an engine worked by the expansive force of a vapor, especially. A vapor Other than steam.

Origin: OE. Vapour, OF. Vapour, vapor, vapeur, F. Vapeur, L. Vapor; probably for cvapor, and akin to Gr. Smoke, to breathe forth, Lith. Kvepti to breathe, smell, Russ. Kopote fine soot. Cf. Vapid

Alternative forms: vapour.

Source: Websters Dictionary

New season lamb with a herb and mustard crust and scallion crushed potatoes (recipes)

Serves 4

Preparation time

30 mins to 1 hour

Cooking time

10 to 30 mins

Ingredients

600g/1lb 5oz or 4 x 150g/5½oz boneless loin of lamb, trimmed of fat and silverskin salt and freshly ground black pepper4 tbsp light olive oil6 tbsp fresh breadcrumbs1 tsp roughly chopped thyme1 tbsp chopped parsley1 tbsp smooth strong Dijon mustard1 tbsp wholegrain Dijon mustardFor the sauce300ml/10fl oz good brown lamb stock, made from bones and trimmingspinch of thyme leaves1 tsp chopped parsley1 tsp wholegrain Dijon mustard15g/½oz butterFor the scallion crushed potatoes700g/1lb 9oz new potatoes, peeled85g/3oz butter4 spring onions (called scallions in Ireland), finely choppedpinch of saltTo garnisholive oilseasonal Vegetables, blanched, such as new carrots, lettuce, broad beans and girolle mushroomssalt and freshly ground black pepperfresh parsley sprigs

Method

1. Preheat the oven to 200C/400F/Gas 6.2. Season the lamb with salt and freshly ground black pepper. In a heavy frying pan, heat 3 tablespoons of the olive oil until it is nearly smoking. Add the lamb and cook over a high heat until browned all over. This should take about 5 minutes; the lamb loin should still be rare inside. Place on a wire rack and allow to cool to room temperature.3. Pour the breadcrumbs onto a Baking sheet and drizzle with the remaining olive oil. Mix gently with your fingers. Put into the oven and toast the crumbs until lightly browned, stirring two or three times. When browned, allow to cool, then add the herbs.4. For the sauce, reduce the lamb stock until it has a light sauce consistency. Remove from the heat and stir in the herbs, mustard and butter. Check for seasoning.5. To prepare the scallion crushed potatoes, cook the new potatoes in boiling salted water until tender, then drain. Melt the butter in a saucepan over a moderate heat, add the spring onions and a little salt and cook gently for one minute. Add the potatoes and crush gently with a fork. Keep warm.6. While the potatoes are Cooking, finish the lamb. Mix the two mustards together and brush over the top of each loin. Dip the mustard-coated part of the loin into the breadcrumbs and gently press the crumbs onto the mustard. Set the loins on a Baking sheet, crumb-side up.7. Place in the top of the oven and roast for 4-5 minutes for medium rare, or 8 minutes for medium-well done. Remove from the oven and allow to rest.8. Heat a little oil in a pan and sauté the blanched carrots, lettuce and broad beans with the girolles for a few minutes. Season to taste with salt and freshly ground black pepper. 9. To serve, spoon the vegetable garnishes and some of the crushed potatoes onto the warmed plates. Slice the lamb, allowing three thick slices for each person, and place on the potatoes. Spoon over the sauce and garnish with fresh parsley.

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