pan-roasted lamb loin, ramps, gruyere gnocchi, maitake mushrooms, English pea nage
Recipe courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club (Fort Myers, Fla.)
Ingredients
- lamb loin - 7 oz. per portion
- gruyere gnocchi:
- Idaho potatoes - 5 ea.
- gruyere cheese - 7 cups, grated
- all-purpose flour - 4 cups
- eggs - 3 ea.
- salt - to taste
- white pepper - to taste
- pea nage:
- shallots, julienne - 2 ea., julienned
- peas - 4 cups
- cold chicken stock - 3 cups
- mint - 30 leaves
- red wine vinegar - 1/4 cup
- other ingredients:
- maitake mushrooms
- ramps - cleaned and cut into 2 ½-inch pieces
- pea tendrils
- lemon vinaigrette
Instructions
Procedure for the Gruyere Gnocchi:
- Boil the potatoes in water until they begin to crack open.
- Strain the potatoes, and let cool for 15 minutes.
- Put the potatoes through a potato ricer. In a mixing bowl, combine the potatoes, grated gruyere, flour, eggs, salt and white pepper.
- Roll out the potato mixture to the desired-sized 'rope.' Form into gnocchi. Place on a sheet tray with a silpat and freeze.
Procedure for the Pea Nage:
- Purée all ingredients together.
- Season with salt and pepper.
Procedure for the Pickup:
- Pan sear the lamb loin and cook to the desired temperature.
- Spoon a little of the pea nage in the bottom of a 10-inch bowl. Place maitake mushrooms on a sizzle plate and roast off in the oven.
- Sauté of the ramps and add the roasted maitake mushroom.
- Drop 8 gnocchi in boiling water, and when they float in the water, sauté them together with the ramps and mushrooms.
Procedure for Plating:
- Cut the lamb loin in half. Pace one piece side down in the bowl and the other piece leaning up against it.
- Spoon some of the gnocchi mushroom mixture in the bowl.
- Garnish with the pea tendrils that have been dressed with lemon vinaigrette.
