Lamb Loin stuffed with Pistachio-Shallot Farce, Mustard-Persillade Crust Potato Pave with Whip and Locally Grown Carrot Micro, Caulini-Pearl Onion Petals-Zucchini Tourne, Pea-Horseradish Puree, Red Wine Lamb-Demi Glace, and Carrot “Vinaigrette” Emulsion
Print

Lamb Loin stuffed with Pistachio-Shallot Farce, Mustard-Persillade Crust Potato Pave with Whip and Locally Grown Carrot Micro, Caulini-Pearl Onion Petals-Zucchini Tourne, Pea-Horseradish Puree, Red Wine Lamb-Demi Glace, and Carrot “Vinaigrette” Emulsion

By February 16, 2021

Recipe courtesy of Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla.

Ingredients

Instructions

Procedure for Stuffed Lamb Loin:

  1. Combine all ingredients thoroughly. Place all components in paco jet beaker. Freeze overnight. Pacotize 3x. Cook a tester for consistency and flavor. Add toasted and 2 oz chopped pistachios, 3 oz chopped shallots (sauteed), chopped parsley-chives-chervil-thyme (1 oz total of all herbs) and fold in. Place in piping bag. Pipe onto saran wrap in smaller than dime sized diameter to the length of the loins that will be stuffed. Wrap tightly using the saran wrap. Tie ends with twine and spin twine as close to forcemeat as possible. Trim ends. Cryovac and sous vide at 145 for 20 minutes. Remove and place in blast chiller or freezer until firm. Reserve.
  2. If a pacojet machine is not accessible, make forcemeat in food processor (chill parts of machine first), stream in cream and pass through a tami into a chilled bowl over ice. Then combine with pistachio, shallots, herbs.
  3. For the loin: Cut small incision into lamb loin center. Go all the way through to the other end. Drive a dowel through center to enlarge. Marinate loin in honey-mint marinade:  1/2 t sesame oil, 1 T lemon juice, ½ t minced chili, 1 T fresh mint, 2 T honey for 2 hours. Remove from marinade and pat dry. Insert dowel of frozen forcemeat. Wrap with saran wrap tightly.  Tie ends with twine and spin twine as close to loin as possible. Trim ends. Cryovac and sous vide at 130 for 1 hour. Remove from cryvac and pat dry. Season loin with salt and pepper. In saute pan with clarified butter over high heat, sear loin with crushed garlic and thyme sprigs. Remove and brush with mustard and coat with persillade crumb mixture. Flash in hot oven to toast bread crumbs. Remove and slice when ready to plate up.
  4. For Persillade Crust:  Pulse ingredients in food processor until green and smooth crumble. Reserve.

Procedure for Potato Pave:

  1. Place garlic and heavy cream in bowl. Slice potatoes paper thin on mandolin or slicer and place in cream. Ensure that each slice of potato is coated with the cream. Layer in shallow 1/3 pan that is lined with greased parchment paper, alternating how they are on each layer. Season with salt and pepper (and thyme if desired) as it is layered. Fold parchment over top of potato and bake covered with foil until center is tender (about 1 ½ hours). Remove from oven and place in refrigerator. Place weights on it to compress the layers for at least 24 hours. Remove from pan and parchment. Trim edges and cut into desired size. With clarified butter in sauté pan, sear the cut edges of the potato pave on the two elongated sides. Top with piped whipped potatoes and garnish with micro sprouts. Serve warm.

Procedure for Caulini-Pearl Onion Petals-Zucchini Tourne:

  1. Cut caulini into tops. Separate where they begin to meet the stem. Tourne zucchini so that there are 7 sides; making sure one of the sides is the outer skin. Saute both in clarified butter over medium-high heat, season and reserve.
  2. Cut pearl onions in half lengthwise. Sear in hot pan with clarified butter until golden. Finish cooking in oven until tender. Peel away layers and use 4 layers per dish.

Procedure for Pea-Horseradish Puree:

  1. Freeze peas and vegetable stock in Pacojet Beaker for at least 24 hours until solid. Pacotize twice and place mixture in petit saucepot. Heat and finish with olive oil, salt, pepper. If you don’t have a pacojet:  Place peas (thawed) and vegetable stock in blender. Blend until smooth. Heat, season, serve.

Procedure for red wine lamb-demi glace:

  1. Heat the oil in a medium saute pan or skillet over medium-high heat until the oil just begins to smoke. Add the lamb cubes in a single layer so that they are not touching each other. Let the cubes cook undisturbed for several minutes, until they are dark brown on the bottom. Turn the cubes over; let them brown well on the other side. Drain any fat and deglaze with a little wine. Add tomato paste, shallot, leeks and fennel seed and pince tomato paste. Add remaining red wine to deglaze, bring to a simmer and cook until only 1/4 cup of liquid remains. Remove from the heat and stir in the chopped garlic. In separate pot heat stock to warm it through. Reduce the heat enough to just keep the stock warm. Ladle 3/4 cup of the warm stock into the saute pan with the lamb mixture. Cook over medium-high heat for several minutes, until the stock reduces a little and becomes thick and syrupy. Add 3/4 cup of stock and cook until syrupy, stirring occasionally. Repeat with another 3/4 cup of stock, reducing again. Add the remaining stock and cook until syrupy, stirring occasionally. The entire process will take about 30 minutes and should yield slightly more than a cup of rich, deep-brown meat essence. Strain and monte au beurre.

Procedure for Carrot "Vinaigrette" emulsion:

  1. In a sauce pan combine carrot juice, vinegar and shallot and reduce by half. Cool. In a blender add carrot reduction, egg yolks, turmeric. Blend on low speed while streaming in oil until thick. Season with kosher salt and pepper. Add agar if desired for extra stability and mix well.
Add to Favorites
By With 0 comments