Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray

Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil

2018 Nestlé Golden Chef's Hat Award National Finalists Main Recipe

Ingredient	Unit	Quantity
Lamb saddle	Ea	1
Lamb neck boned	Kg	.4
Oxtail	Kg	1
Chef reduced veal stock	Ml	600
Balsamic vinegar	Ml	50
Olive oil	Ml	200
Button mushroom	Gr	100
Brown onion	Ea	1
Garlic bulb	Ea	2
White wine	Ml	150
Port	Ml	150
Parsnip large	Ea	5
Chives	Bunch	3
Fresh peas	Gr	300
Pea flowers	Punnett	1
Endive baby curly	Gr	100
Kipfler potato	Gr	750
Butter	Gr	600
Jerusalem artichoke	Ea	10
Thyme	Bunch	½
Parsley flat	Bunch	½
MAGGI Classic Demi Glace Sauce Mix	gr	100

Bone out lamb saddle, trim and set meat aside
Roast off oxtail and lamb bone
Saute mushroom, onion and garlic
Reduced alcohol
In pressure cooker, add lamb necks, roasted bones and veg, alcohol, veal stock, aromats and water
Trim 6 x parsnip portions, lock in steamer. Use all trim, add butter, and add into steamer
Chill parsnip portion and render lamb fat
Roast Jerusalem artichokes
Make mash potato. 2 parts potato, 1 part butter. Brush with milk
Blend parsnip puree
Blend chive oil 1:1:1 chives, veg oil and olive oil.
Pod peas and blanch for 10 secs
Strain sauce, pick out lamb neck and pick down
Reduce sauce
Half sauce and season with balsamic vinegar.
With the other half, reduce until sticky and add to lamb neck
Thinly slice Jerusalem artichokes and soak in water
Deep fry at 160C for 1 min