Seared Lamb Loin enhanced with Rosemary and Thyme

SEARED LAMB LOIN INFUSED WITH ROSEMARY THYME & GARLIC

1. Heat Sous vide to 52 degrees Celsius.
2. Place lamb loin into a medium sized cryovac bag with thyme, rosemary, olive oil, salt & pepper, hard vacuum seal.
3. Place cryo vacced lamb loins into sous vide for 45 minutes
4. Remove lamb loin from sous vide, place onto a tray lined with chux cloth, discard of thyme, rosemary & garlic, lightly season.
5. Heat a skillet with vegetable oil to a medium – high heat, sear both lamb loins, let rest for 3 minutes before cutting to size, pat on chux cloth if needed.

SAVOY CABBAGE WRAPPED MEDITERANEAN BRAISED LAMB NECK

1. Clean Lamb Necks, season with salt, pepper & paprika, heat oil in pressure cooker & sear lamb necks either side.
2. Right before deglazing, add curry leafs, thyme tamarin puree & tomato coulis, deglaze with red wine & add veal stock, top up with water if needed.
3. Place lid on pressure cooker, bring to maximum steam & then reduce to low heat, let braise for 40 minutes.
4. Once braise is complete, remove from pressure cooker, pull meat & strain liquid, adding a little bit of liquid to the braise along with pine nuts, pistachios, currents & apricots, set sauce aside in a small pot.
5. Once braise mixture is complete, blanch savoy cabbage & refresh, line the bench with cling film Lay savoy cabbage flat on cling film & add 40G braise to the centre, wrap them into a ball, pop air bubble at bottom & set aside for service.
6. Five minutes before serving place in sous vide to warm through.

MUSHROOM CHUTNEY

1. Saute Diced mushrooms, shallots & garlic in butter until tender, around 10 – 20 minutes, bloom gelatin in iced water.
2. Add tomato coulis, sherry vinegar & a touch of water to the shallot & mushroom mixture
3. Disperse gelatin into beef jus, heating to fully dissolve gelatin with a little bit of water
4. Blend xanthan gum into reduction, fold into other ingredients, season & set in refrigerator

ARTICHOKES

1. Heat a pan over a low heat, adding butter and water, followed by artichokes & seasoning cook through slowly, keeping uncoloured.
2. Once tender, change to a medium heat, slightly colour & serve.

CUMIN ROASTED CARROTS

1. Preheat oven to 180 degrees Celsius.
2. Season carrots & add to a small tray, roast for 30 minutes.
3. Cut carrots to size & serve.

Escabeche Beans

1. Clean the bottom of the beans with a paring knife
2. Heat a pan over a medium heat add beans & rosemary & seasoning dry, followed by Sherry Vinegar & water, leave simmer  for 2 minute & serve.

SMOKED BEETROOT PUREE

1. Preheat oven to 180 degrees
2. Wrap whole beetroots in aluminium foil & place in oven for 40 – 50 minutes
3. Remove from oven, discard of aluminium foil, peel & discard of skins from beetroot, roughly chop beetroot & add to a small jug, infuse smoke for 5 minutes before blitzing with a small immersion blender, adding butter as needed, season.
4. Once seasoned correctly, add to a piping bag & reserve.

Cherry Tomato & Nasturtium Salad

1. Quarter cherry tomatoes & remove seeds, reserve in small container
2. Add olive oil, parsley & rosemary to the container & reserve.
3. Garnish with Nasturtium