Sous Vide Lamb Saddle, Marinaded in Tom Yum Paste

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

Ingredients

Ingredient

Unit

Quantity

Lamb Saddle

Whole

1

Lamb neck

Whole

1

MAGGI Taste of Asia Tom Yum Paste

Grams

200

Rosemary

Bunch

1

Thyme

Bunch

1

Black Peppercorns

grams

20

BUITONI Sugo al Pomodoro (Tomato Coulis)

grams

30

Star anise

Per

4

Cloves

Grams

20

Filo Pastry

Sheets

16

Butter

Grams

500

Dutch Carrots

per

8

Peas

Grams

500

Mint

Bunch

¼

Sun Dried Tomato’s

Grams

500

Cashew Nuts

Grams

100

Parmesan Cheese

Grams

200

Olive oil

Mls

250

Canola oil

Mls

250

CHEF Reduced Veal Stock

Litre

1

MAGGI Taste of Asia Korean BBQ Paste

Grams

400

Yellow beetroot

Per

4

Celeriac

per

2

Carrots

Per

3

Onion

Per

2

Method

  1. Clean and Sanitise benches
  2. Mise en Place
  3. Clean and Sanitise Benches
  4. Trim and prep lamb neck
  5. Make braising liquid and then add neck and braise for 1.20hrs
  6. Prep Saddle of lamb and use off cuts for jus
  7. Render down lamb bone and vegetables for jus, let simmer and skim regularly.
  8. Make pesto
  9. Steam Dutch carrots
  10. When completely tender, Drain braising liquid and smoke lamb neck.
  11. butter and layer 3 filo pastry sheets together. Then start place 150g of neck on the sheet, then roll into triangle shape. Cook for 20 minutes or until golden
  12.  Roast beetroot.
  13.   Make mint and pea gel.
  14. Cook and then plate
  15. Wipe and sanitise benches for next course.