Seared Lamb Loin enhanced with Rosemary and Thyme

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

Ingredients

Ingredients

Unit

Quantity

SAVOY CABBAGE WRAPPED MEDITERANEAN BRAISED LAMB NECK

 

 

Lamb Neck Boned

Whole

2

Curry Leaf

Bunch

1/4

Thyme

Bunch

1/4

Tamarind Puree

Grams

30

BUITONI Sugo al Pomodoro

Grams

10

CHEF Reduced Veal Stock

LTRS

1 LTR

Red wine

Grams

50

Apricots

Grams

100

Currents

Grams

100

Pine nuts

Grams

20

Pistachio

Grams

20

Vegetable Oil

GRAMS

50

Salt

Grams

2

Black Pepper

Grams

2

Smoked Paprika

Grams

 20

MAGGI TASTE OF ASIA Korean BBQ Sauce

Grams

5

 

 

 

ROSEMARY THYME & GARLIC INFUSED LAMB LOIN

 

 

Lamb Loin, trimmed

Grams

400

Rosemary

Bunch

1/4

Thyme

Bunch

1/4

Garlic Clove crushed

Grams

3

Olive Oil

Grams

40

Vegetable Oil

Grams

20

Salt

Grams

2

Black pepper

Grams

2

 

 

 

SHITTAKE MUSHROOM CHUTNEY

 

 

Shittake Mushrooms chopped

Grams

150

Shallots Diced

Grams

140

Butter Melted

Grams

20

Garlic Minced

Grams

20

BUITONI Sugo al Pomodoro

Grams

15

Chef Reduced Veal Stock

Grams

100

Bloomed Gelatine

Grams

1.5

Salt

Grams

2

White pepper

Grams

1

Xanthan Gum

Grams

0.3

 

 

 

ARTICHOKES

 

 

Peeled Jerusalem Artichokes cubes

Grams

60

Butter

Grams

80

Water

Grams

20

Salt

Grams

2

White Pepper

Grams

2

 

 

 

SMOKED BEEETROOT PUREE

 

 

Beetroot

Grams

200

Butter

Grams

80

Salt

Grams

3

White pepper

Grams

2

Supplied Applewood smoke chips

Grams

50

 

 

 

CUMIN ROASTED CARROTS

 

 

Medium sized carrots

Whole

2

Cumin

Grams

20

Salt

Grams

2

White pepper

Grams

2

 

 

 

ESCABECHE BEANS

 

 

Green Beans

Ea/g

8/60

Sherry vinegar

Grams

50

Water

Grams

50

Rosemary

sprig

1

Salt

Grams

2

White pepper

Grams

2

Olive oil

Grams

20

 

 

 

CHERRY TOMATO SALAD

 

 

Cherry Tomato’s

Ea

6

Parsley Chopped

Bunch

1/4

Rosemary Chopped

Bunch

1/4

Olive Oil

Grams

50G

Nasturtium leaves

ea

8

Method

SEARED LAMB LOIN INFUSED WITH ROSEMARY THYME & GARLIC

  1. Heat Sous vide to 52 degrees Celsius.
  2. Place lamb loin into a medium sized cryovac bag with thyme, rosemary, olive oil, salt & pepper, hard vacuum seal.
  3. Place cryo vacced lamb loins into sous vide for 45 minutes
  4. Remove lamb loin from sous vide, place onto a tray lined with chux cloth, discard of thyme, rosemary & garlic, lightly season.
  5. Heat a skillet with vegetable oil to a medium – high heat, sear both lamb loins, let rest for 3 minutes before cutting to size, pat on chux cloth if needed.

SAVOY CABBAGE WRAPPED MEDITERANEAN BRAISED LAMB NECK

  1. Clean Lamb Necks, season with salt, pepper & paprika, heat oil in pressure cooker & sear lamb necks either side.
  2. Right before deglazing, add curry leafs, thyme tamarin puree & tomato coulis, deglaze with red wine & add veal stock, top up with water if needed.
  3. Place lid on pressure cooker, bring to maximum steam & then reduce to low heat, let braise for 40 minutes.
  4. Once braise is complete, remove from pressure cooker, pull meat & strain liquid, adding a little bit of liquid to the braise along with pine nuts, pistachios, currents & apricots, set sauce aside in a small pot.
  5. Once braise mixture is complete, blanch savoy cabbage & refresh, line the bench with cling film Lay savoy cabbage flat on cling film & add 40G braise to the centre, wrap them into a ball, pop air bubble at bottom & set aside for service.
  6. Five minutes before serving place in sous vide to warm through.

MUSHROOM CHUTNEY

  1. ​​​​​​​Saute Diced mushrooms, shallots & garlic in butter until tender, around 10 – 20 minutes, bloom gelatin in iced water.
  2. Add tomato coulis, sherry vinegar & a touch of water to the shallot & mushroom mixture
  3. Disperse gelatin into beef jus, heating to fully dissolve gelatin with a little bit of water
  4. Blend xanthan gum into reduction, fold into other ingredients, season & set in refrigerator

ARTICHOKES

  1. Heat a pan over a low heat, adding butter and water, followed by artichokes & seasoning cook through slowly, keeping uncoloured.
  2. Once tender, change to a medium heat, slightly colour & serve.

CUMIN ROASTED CARROTS

  1. Preheat oven to 180 degrees Celsius.
  2. Season carrots & add to a small tray, roast for 30 minutes.
  3. Cut carrots to size & serve.

Escabeche Beans

  1. Clean the bottom of the beans with a paring knife
  2. Heat a pan over a medium heat add beans & rosemary & seasoning dry, followed by Sherry Vinegar & water, leave simmer  for 2 minute & serve.

SMOKED BEETROOT PUREE

  1. Preheat oven to 180 degrees
  2. Wrap whole beetroots in aluminium foil & place in oven for 40 – 50 minutes
  3. Remove from oven, discard of aluminium foil, peel & discard of skins from beetroot, roughly chop beetroot & add to a small jug, infuse smoke for 5 minutes before blitzing with a small immersion blender, adding butter as needed, season.
  4. Once seasoned correctly, add to a piping bag & reserve.

Cherry Tomato & Nasturtium Salad

  1. Quarter cherry tomatoes & remove seeds, reserve in small container
  2. Add olive oil, parsley & rosemary to the container & reserve.
  3. Garnish with Nasturtium