Recipe created by SA National Finalists - Sarah Johnson & Ben Rogers

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

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

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.
Dice onion and garlic and sweat off with no colour. Add parsnip and cover with milk. Cook till tender. Strain, blitz, season.
Peel potatoes, cut with cutter, vac bag with thyme, butter and lots of salt. Cook in boiling water until tender.
Clean peas and blanch. Olive oil and salt
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.
Bring vegetable oil to 220 degrees. Flash fry wild rice.
Shave radish
Pick Chervil.
Cook down sugar and vinegar to caramel. Add thyme and braising liquid, reduce.