Moroccan Spiced Australian Lamb Sirloin with Ras el Hanout, Roasted Garlic Panisse, Caraway Roasted Carrots and Chermoula
Recipe courtesy of J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, Atlanta, Ga.
Ingredients
- For Moroccan Spiced Lamb Sirloin
- mirepoix - 6 ozs., small dice
- black peppercorns - 1/2 Tbsp., crushed
- garlic cloves - 4 ea., crushed
- thyme - 8 sprigs
- EVOO - 1/4 cup
- Australian lamb sirloin - 1 ea., cleaned and trimmed
- EVOO - 1 Tbsp.
- Ras el Hanout - as needed
- Ingredients for Ras el Hanout:
- ginger - 1 Tbsp., ground
- cinnamon - 1 Tbsp., ground
- turmeric - 1 Tbsp., ground
- nutmeg - 2 tsps., ground
- allspice - 2 tsps.
- cloves - 2 tsps., ground
- cardamom - 2 tsps., ground
- coriander - 1 Tbsp., ground
- Ingredients for Roasted Garlic Panisse:
- chicken stock - 1 cup
- roasted garlic puree - 1 Tbsp.
- salt and pepper - to taste
- chickpea flour - 1/2 cup
- flat leaf parsley - 1 Tbsp., rinsed, dried and chopped fine
- Ingredients for Caraway Roasted Carrots
- baby carrots - 4 ea., peeled and shaped
- EVOO - 1/4 cup
- caraway seeds - 2 tsps., 1/2 ground
- kosher salt and pepper - to taste
- Ingredients for Chermoula:
- coriander seeds - 3/4 tsp., toasted, cooled and ground
- cumin seeds - 3/4 tsp., toasted, cooled and ground
- garlic cloves - 2 ea.
- EVOO - 3/4 cup
- lemon zest - 1/4 tsp., microplaned
- lemon juice - 1/4 cup, fresh
- smoked paprika - 1 tsp.
- kosher salt - 3/4 tsp.
- crushed red pepper flakes - 1/2 tsp.
- cilantro - 1 cup, leaves and tender stems
- Italian parsley - 1 cup, leaves and tender stems
- mint leaves - 1/2 cup
Instructions
Procedure for Moroccan Spiced Australian Lamb Sirloin:
- Thoroughly combine mirepoix, peppercorns, garlic, thyme, and EVOO
- Coat sirloin with mirepoix marinade and vacuum pack. Allow to marinate overnight
- Remove from marinade and scrape clean
- Repack in vacuum bag with EVOO and sous vide for 2 hours at 132˚
- At service, remove from bag and coat liberally with ras el hanout seasoning
- Sear in hot sauté pan
- Allow to rest and slice to order
Procedure for Ras el Hanout:
- Combine all thoroughly
Procedure for Roasted Garlic Panisse:
- In saucepan combine stock, garlic, salt, and pepper
- While whisking slowly add flour. Once combined change to a wooden spoon and stir for 10-12 minutes until smooth and thickened
- Remove from heat, fold in parsley, and allow to cool to room temperature
- Using a pastry bag fitted with a #802 plain pastry tip pipe out into lines on parchment lined sheet pan
- Freeze
- Cut into 1- ½ inch lengths
- To order fry until crisp and heated through
Procedure for Caraway Roasted Carrots:
- Preheat oven to 400˚
- Toss carrots with oil, caraway seeds, kosher salt, and fresh ground pepper
- Roast for 10-12 minutes or until cooked through
- Reserve hot for service
Procedure for Chermoula:
- Combine all in Vitaprep
- Puree till smooth
- Chill in airtight container till service