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Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil

Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil
Lamb Saddle, Parsnip Puree, Roasted Jerusalem Artichoke, Peas and Chive Oil
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
Demi-Glace Sauce Mix 7.5kg
MAGGI Demi-Glace Sauce Mix. 7.5kg
  • Lamb saddle Ea 1
  • Lamb neck boned Kg .4
  • Oxtail Kg 1
  • Chef reduced veal stock Ml 600
  • Balsamic vinegar Ml 50
  • Olive oil Ml 200
  • Button mushroom Gr 100
  • Brown onion Ea 1
  • Garlic bulb Ea 2
  • White wine Ml 150
  • Port Ml 150
  • Parsnip large Ea 5
  • Chives Bunch 3
  • Fresh peas Gr 300
  • Pea flowers Punnett 1
  • Endive baby curly Gr 100
  • Kipfler potato Gr 750
  • Butter Gr 600
  • Jerusalem artichoke Ea 10
  • Thyme Bunch ½
  • Parsley flat Bunch ½
  • MAGGI Classic Demi Glace Sauce Mix gr 100
Preparation
  • 1
    Bone out lamb saddle, trim and set meat aside
  • 2
    Roast off oxtail and lamb bone
  • 3
    Saute mushroom, onion and garlic
  • 4
    Reduced alcohol
  • 5
    In pressure cooker, add lamb necks, roasted bones and veg, alcohol, veal stock, aromats and water
  • 6
    Trim 6 x parsnip portions, lock in steamer. Use all trim, add butter, and add into steamer
  • 7
    Chill parsnip portion and render lamb fat
  • 8
    Roast Jerusalem artichokes
  • 9
    Make mash potato. 2 parts potato, 1 part butter. Brush with milk
  • 10
    Blend parsnip puree
  • 11
    Blend chive oil 1:1:1 chives, veg oil and olive oil.
  • 12
    Pod peas and blanch for 10 secs
  • 13
    Strain sauce, pick out lamb neck and pick down
  • 14
    Reduce sauce
  • 15
    Half sauce and season with balsamic vinegar.
  • 16
    With the other half, reduce until sticky and add to lamb neck
  • 17
    Thinly slice Jerusalem artichokes and soak in water
  • 18
    Deep fry at 160C for 1 min

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