Recipe created by SA National Finalists - Sarah Johnson & Ben Rogers
Braised Lamb Neck, Parsnip, Thyme Gastrique, Parsnip, Potato

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

Nestlé Golden Chef's Hat Award 2018 National Finalists Main Recipe.
  • 4 Portions
  • high

Ingredients

Ingredients

Unit

Quantity

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

Sugar

Kg

.200

Vinegar

Kg

.200

Chervil

Bnh

1

Star Anise

Kg

.010

Vegetable oil

Kg

.200

Method

  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.

Products used in the recipe

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