Recipe Created by NT National Finalists Connor Hakes and Jarrod Everett

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
high

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

Trim the lamb saddle and careful not damage the backstrap whilst de boning it
Divide into 2 bowls and in 1 bowl place the meat and the other the bones
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
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
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
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
Cut medallion out of the lamb neck and truss. Then braise for 1 hour.
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
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
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
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.
For the potatoes peel them and them deep fry peels at 140 degrees in the fryer.
For the onion boats take the inner layers of the shallots out and caramelise.
Once the lamb neck has been braised, thicken up sauce with the MAGGI Demi Glacé Sauce Mix.
Sautéed the abalone mushrooms with butter and seasoning.