Prosciutto Wrapped Australian Lamb Sirloin with spinach-apricot-golden raisin stuffing, carrot & pea tartlet, artichoke-parmesan fritter, sweet & sour charred eggplant, pea & mint puree, and romesco sauce
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Prosciutto Wrapped Australian Lamb Sirloin with spinach-apricot-golden raisin stuffing, carrot & pea tartlet, artichoke-parmesan fritter, sweet & sour charred eggplant, pea & mint puree, and romesco sauce

By March 1, 2021

Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)

Ingredients

Instructions

Procedure for Australian Lamb Sirloin Steak:

  1. Remove any fat or silverskin on the outside of the sirloin steak
  2. Butterfly steak and remove any silverskin and fat
  3. Pound out steak until it reaches 1/4th of an inch thickness
  4. Jacarde and place in a cryovac bag
  5. In a food blender, blender all marinate ingredients until smooth and pour into the cryovac bag. Seal the bag and marinate steak for 24 hours
  6. Preheat a medium size saute pan and heat oil until a smoking point. Turn down the pan to a medium heat and begin sweating down shallots and garlic.
  7. Add spinach and saute until wilted. Deglaze with white wine and season.
  8. In a small bowl over ice, add remaining stuffing ingredients and fold in items from the saute pan in it. Taste and adjust seasonings if necessary. Chill mixture and put into a piping bag.
  9. Once the steak has been marinated for 24 hours, take it out of the bag and lay it over prosciutto that has been laid into a mat.
  10. Pipe the stuffing in the center of the steak and wrap tightly.
  11. Steam until the lamb reaches an internal temperature of 116° F.
  12. Preheat a medium size saute pan with oil until it reaches a smoking point. Turn it down to medium heat. Take out the lamb and pat dry. Sear the roulade.
  13. On the last side of the roulade, add basting ingredients and baste roulade.
  14. Temp the roulade and remove it out of the pan when it reaches an internal temperature of 124°F.
  15. Remove it from the pan and allow it to rest.
  16. In a small sauce pot, add white wine and the aromatics and reduce until half. Add chicken stock and continue reducing until 1⁄4. Emulsify butter and brush over lamb as it is resting.

Procedure for Carrot-Pea Tartlet: 

  1. Take all the ingredients for the carrot puree and cook in a small sauce pot until tender.
  2. When carrots are tender, puree and hold.
  3. Take baby carrots, peas and blanch until tender and shock. Season and reserve.
  4. Take wonton wrappers and punch out desired size. Fit into tart molds and stack them on top of each other. In a 350°F fryer, fry them until they form their shape. Season with salt and pepper.
  5. Add carrot puree on the bottom of the wonton tart, and seasoned carrots and peas.

Procedure for Sweet and Sour Eggplant: 

  1. Charr eggplant over a grill or open flame.
  2. Once charred, peel the skin off and use the eggplant’s flesh, reserve.
  3. In a small sauce pot, sweat down shallots and garlic until translucent.
  4. Deglaze with white wine and add 80 grams of eggplant. Add chicken remaining cook down.
  5. Finish with seasonings and hold for service.

Procedure for Pea and Mint Puree:

  1. In a small sauce pot, heat up vegetable stock.
  2. Blanch peas until tender and put all ingredients into a blender.
  3. Blend until smooth. Over an ice bath, cool down puree.
  4. Put into a piping bag and reserve for service.

Procedure for Asparagus and Mushroom sauté:

  1. Preheat a medium size saute pan. Add canola oil and sear king oyster mushrooms. Scored flesh side down.
  2. Sear until golden brown. Remove king oyster mushroom and add olive oil into the pan.
  3. Sweat down shallots and garlic.
  4. Add blanched asparagus. Deglaze with white wine and reduce until sec. Add chicken stock and reduce till sec. Add king oyster mushroom back into the pan and emulsify butter into the pan.
  5. Season and reserve for service.

Procedure for Romesco Sauce:

  1. Gently heat olive oil in pan and fry garlic until light brown, remove.
  2. Repeat steps with bread and almonds, remove and cool oil
  3. Place fried bread, almonds and garlic into a blender and blend to form a thick paste
  4. Add in roasted tomato and pepper, blend until incorporated
  5. Add spices and vinegar then slowly incorporate olive oil until and emulsion is formed
  6. Season with salt and black pepper, consistency should resemble a light mayonnaise. Add chicken stock to adjust consistency if needed.

Procedure for Artichoke and Parmesan Fritter:

  1. Fabricate artichoke by removing all of its outer leaves.
  2. Cut off the outer skin by following the shape of the artichoke. When the flesh is revealed, rub the lemon half on it and dip it into the ice water. This will prevent the artichoke from oxidizing.
  3. Bring barigoule to under a simmer and poach artichoke until tender.
  4. In a medium size bowl, mix all ingredients for the batter.
  5. Once artichoke is tender, dice and fold it into the batter.
  6. In a 350°F degree fryer, fry 1 ounce balls until golden brown. Season when they come out of the fryer and if needed, finish them in the oven.
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