Sous Vide Dukkah Crusted Lamb Back Strap with a Lamb Neck Roulade served with a Pea Purée, Carrot Purée, Sautéed Abalone Mushrooms, Roasted Garlic Demi Glaze served in Caramelised Shallot and Potato Crisps

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

Ingredients

Ingredient

Unit

Quantity

Peas

Grams

400

Carrot

Each

4

Thyme

Bunch

1

Rosemary

Bunch

1

Mirin

Mls

200

Dijon

Grams

40

Garlic

Bulbs

1

Shallots

Grams

200

Edible flowers

Punnet

1

CHEF Veal Stock

Mls

500

MAGGI Demi Glace Sauce Mix

Grams

75

Butter

Grams

250

Paprika smokey

Grams

20

Tomato paste

Grams

20

Coriander ground

Grams

40

Sesame seed

Grams

50

Cummin ground

Grams

40

Lamb saddle

Each

1

Lamb neck

Grams

500

Salt

Grams

30

Pepper

Grams

30

Oil

Mls

30

Method

  1. Trim the lamb saddle and careful not damage the backstrap whilst de boning it
  2. Divide into 2 bowls and in 1 bowl place the meat and the other the bones
  3. Combine the mirin, smokey paprika, thyme, rosemary, dijon mustard and roasted garlic and place the lamb back strap in the marination and put into a vacuum sealed bag
  4. Place the vacuum sealed bags in the water bath with the sous vide machine set at a temperature of 55 Celsius for 1.5 hours
  5. With the bones place into a roasting with celery, onion and carrot and place into the oven at 180 until brown add 2 tbsp of tomato paste and place back into the oven for 5 minutes
  6. Remove from the oven and place over a flame, remove the bones and pour in the red wine to delgaze  and then into a pot with the bones back in, place roasted garlic and CHEF Veal Stock and simmer and reduce until thick
  7. Cut medallion out of the lamb neck and truss. Then braise for 1 hour.
  8. For the carrot purée combine, pealed carrots, garlic, thyme,rosemary and butter in to a saucepan and cook until the carrot as are soft, once threw carrots are soft place into a food processor and blend until smooth
  9. Place the blended carrots over a drum sieve and pass through so all lumps are removed place into a squeeze bottle and put into a Bain Marie until needed
  10. For the pea purée combine the peas, thyme, rosemary, butter and garlic into a pan and cook until the peas are soft and place into a food processor and blend until smooth
  11. Pour the blended peas over a drum sieve and remove all lumps and place into a squeeze bottle and put into Bain mare until needed.
  12. For the potatoes peel them and them deep fry peels at 140 degrees in the fryer.
  13. For the onion boats take the inner layers of the shallots out and caramelise.
  14. Once the lamb neck has been braised, thicken up sauce with the MAGGI Demi Glacé Sauce Mix.
  15. Sautéed the abalone mushrooms with butter and seasoning.