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Braised Lamb Neck, Parsnip, Thyme Gastrique, Parsnip, Potato

Braised Lamb Neck, Parsnip, Thyme Gastrique, Parsnip, Potato
Braised Lamb Neck, Parsnip, Thyme Gastrique, Parsnip, Potato
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
  • Lamb Neck Kg 1.5
  • Lamb Saddle Kg 1.2
  • Butter Kg .500
  • Thyme Bnh 2
  • Garlic Bulb 1
  • Carrot Ea 1
  • Onion Ea 2
  • Parsnip Ea 4
  • Salt Kg .200
  • Kipfler potato Kg .800
  • Milk Kg .500
  • Peas Kg .500
  • Radish Bnh 1
  • CHEF Veal Stock L 2
  • Red Wine L .300
  • Rosemary Bnh 1
  • Wild Rice Kg .200
  • Vinegar Kg .200
  • Chervil Bnh 1
  • Star Anise Kg .010
  • Vegetable oil Kg .200
Preparation
  • 1
    Dice Lamb neck to large pieces, hard seal in a pan, deglaze with red wine and braise with star anise, carrot, onion, garlic, thyme and rosemary for 2 hours at 180 degrees. Pick meat and press in moulds.
  • 2
    Dice onion and garlic and sweat off with no colour. Add parsnip and cover with milk. Cook till tender. Strain, blitz, season.
  • 3
    Peel potatoes, cut with cutter, vac bag with thyme, butter and lots of salt. Cook in boiling water until tender.
  • 4
    Clean peas and blanch. Olive oil and salt
  • 5
    Clean lamb saddle and separate loin from spine. Remove sinus, and vac with thyme and butter and sous vide at 48 degrees for 1 hr. Pan sear in hot pan and baste with thyme, butter and garlic. Rest.
  • 6
    Bring vegetable oil to 220 degrees. Flash fry wild rice.
  • 7
    Shave radish
  • 8
    Pick Chervil.
  • 9
    Cook down sugar and vinegar to caramel. Add thyme and braising liquid, reduce.

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