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Sous Vide Lamb Saddle, Marinaded in Tom Yum Paste

Sous vide lamb saddle marinaded in tom yum, Smoked Lamb neck filo, Dutch carrots, pea and mint gel, red pesto, jus and roaste
Sous vide lamb saddle marinaded in tom yum, Smoked Lamb neck filo, Dutch carrots, pea and mint gel, red pesto, jus and roaste
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
MAGGI TASTE OF ASIA Korean BBQ Sauce
MAGGI TASTE OF ASIA Korean BBQ Sauce.
  • 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
Preparation
  • 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.

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