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

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

Ingredients

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

Method

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