

Seared Lamb Loin enhanced with Rosemary and Thyme
- 4 Portions
-
high
Ingredients
Ingredients | Unit | Quantity |
SAVOY CABBAGE WRAPPED MEDITERANEAN BRAISED LAMB NECK |
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Lamb Neck Boned | Whole | 2 |
Curry Leaf | Bunch | 1/4 |
Thyme | Bunch | 1/4 |
Tamarind Puree | Grams | 30 |
BUITONI Sugo al Pomodoro | Grams | 10 |
CHEF Reduced Veal Stock | LTRS | 1 LTR |
Red wine | Grams | 50 |
Apricots | Grams | 100 |
Currents | Grams | 100 |
Pine nuts | Grams | 20 |
Pistachio | Grams | 20 |
Vegetable Oil | GRAMS | 50 |
Salt | Grams | 2 |
Black Pepper | Grams | 2 |
Smoked Paprika | Grams | 20 |
MAGGI TASTE OF ASIA Korean BBQ Sauce | Grams | 5 |
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ROSEMARY THYME & GARLIC INFUSED LAMB LOIN |
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Lamb Loin, trimmed | Grams | 400 |
Rosemary | Bunch | 1/4 |
Thyme | Bunch | 1/4 |
Garlic Clove crushed | Grams | 3 |
Olive Oil | Grams | 40 |
Vegetable Oil | Grams | 20 |
Salt | Grams | 2 |
Black pepper | Grams | 2 |
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SHITTAKE MUSHROOM CHUTNEY |
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Shittake Mushrooms chopped | Grams | 150 |
Shallots Diced | Grams | 140 |
Butter Melted | Grams | 20 |
Garlic Minced | Grams | 20 |
BUITONI Sugo al Pomodoro | Grams | 15 |
Chef Reduced Veal Stock | Grams | 100 |
Bloomed Gelatine | Grams | 1.5 |
Salt | Grams | 2 |
White pepper | Grams | 1 |
Xanthan Gum | Grams | 0.3 |
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ARTICHOKES |
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Peeled Jerusalem Artichokes cubes | Grams | 60 |
Butter | Grams | 80 |
Water | Grams | 20 |
Salt | Grams | 2 |
White Pepper | Grams | 2 |
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SMOKED BEEETROOT PUREE |
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Beetroot | Grams | 200 |
Butter | Grams | 80 |
Salt | Grams | 3 |
White pepper | Grams | 2 |
Supplied Applewood smoke chips | Grams | 50 |
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CUMIN ROASTED CARROTS |
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Medium sized carrots | Whole | 2 |
Cumin | Grams | 20 |
Salt | Grams | 2 |
White pepper | Grams | 2 |
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ESCABECHE BEANS |
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Green Beans | Ea/g | 8/60 |
Sherry vinegar | Grams | 50 |
Water | Grams | 50 |
Rosemary | sprig | 1 |
Salt | Grams | 2 |
White pepper | Grams | 2 |
Olive oil | Grams | 20 |
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CHERRY TOMATO SALAD |
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Cherry Tomato’s | Ea | 6 |
Parsley Chopped | Bunch | 1/4 |
Rosemary Chopped | Bunch | 1/4 |
Olive Oil | Grams | 50G |
Nasturtium leaves | ea | 8 |
Method
SEARED LAMB LOIN INFUSED WITH ROSEMARY THYME & GARLIC
- Heat Sous vide to 52 degrees Celsius.
- Place lamb loin into a medium sized cryovac bag with thyme, rosemary, olive oil, salt & pepper, hard vacuum seal.
- Place cryo vacced lamb loins into sous vide for 45 minutes
- Remove lamb loin from sous vide, place onto a tray lined with chux cloth, discard of thyme, rosemary & garlic, lightly season.
- 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
- Clean Lamb Necks, season with salt, pepper & paprika, heat oil in pressure cooker & sear lamb necks either side.
- Right before deglazing, add curry leafs, thyme tamarin puree & tomato coulis, deglaze with red wine & add veal stock, top up with water if needed.
- Place lid on pressure cooker, bring to maximum steam & then reduce to low heat, let braise for 40 minutes.
- 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.
- 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.
- Five minutes before serving place in sous vide to warm through.
MUSHROOM CHUTNEY
- Saute Diced mushrooms, shallots & garlic in butter until tender, around 10 – 20 minutes, bloom gelatin in iced water.
- Add tomato coulis, sherry vinegar & a touch of water to the shallot & mushroom mixture
- Disperse gelatin into beef jus, heating to fully dissolve gelatin with a little bit of water
- Blend xanthan gum into reduction, fold into other ingredients, season & set in refrigerator
ARTICHOKES
- Heat a pan over a low heat, adding butter and water, followed by artichokes & seasoning cook through slowly, keeping uncoloured.
- Once tender, change to a medium heat, slightly colour & serve.
CUMIN ROASTED CARROTS
- Preheat oven to 180 degrees Celsius.
- Season carrots & add to a small tray, roast for 30 minutes.
- Cut carrots to size & serve.
Escabeche Beans
- Clean the bottom of the beans with a paring knife
- 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
- Preheat oven to 180 degrees
- Wrap whole beetroots in aluminium foil & place in oven for 40 – 50 minutes
- 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.
- Once seasoned correctly, add to a piping bag & reserve.
Cherry Tomato & Nasturtium Salad
- Quarter cherry tomatoes & remove seeds, reserve in small container
- Add olive oil, parsley & rosemary to the container & reserve.
- Garnish with Nasturtium