Roasted Australian Lamb Loin with Herb Inlay, Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau
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Roasted Australian Lamb Loin with Herb Inlay, Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau

By February 3, 2021

Recipe courtesy of Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.).

Ingredients

Instructions

Procedure For Roasted Lamb Loin with Herb Inlay: 

  1. Season the loins liberally with salt and pepper, then dust evenly with Activa.
  2. Place two loins parallel to one another on plastic wrap, then pipe two ounces of mousseline between the two loins.
  3. Wrap the loins and mousseline into a torchon, as demonstrated in the accompanying video. Lock off the ends of the torchon with zip ties, then cook in an immersion circulator at 138 degrees for 68 minutes in order to pasteurize the chicken.
  4. At the end of that time, remove the torchons from the circulator and place into an ice bath until fully chilled.
  5. When ready for “pick up,” lightly saute the torchon, place it onto an oven safe pan, brush lightly with glace d’agneau. Place the lamb torchon into the oven until an internal temperature of 130°F is reached.

Optional:  The torchon can be garnished many different ways to include herbs, herb crust, edible flower petals, or coarsely ground dehydrated vegetables.

Procedure For Herbed Mousseline: 

  1. All ingredients should be very, very cold in order to ensure emulsification. Place a blender pitcher in the freezer in order to prepare it for use.
  2. Remove the blender pitcher from the freezer and place all ingredients into the blender; blend until thoroughly incorporated. Add chlorophyll until the desired color has been reached.  A small amount of the mix can be sauteed until fully cooked in order to taste the mousseline; adjust seasoning as needed.
  3. Label, date and refrigerate until needed.

Procedure For Broccolini Puree:

  1. Combine all ingredients in a high-powered blender and blend until completely smooth. Taste and adjust seasoning as necessary with kosher salt and white pepper.
  2. To reheat, use a small, nonstick saute pan on medium heat. Gently heat the puree; too much heat will dull the color of the puree.

Procedure For Glace d'Agneau: 

  1. Roast veal bones at 365◦F for 2 ½ hours until a rich mahogany color is developed
  1. Sauté onions and carrots until well done and a strong caramelization is developed being careful not to burn the vegetables
  2. Add tomato paste and caramelize until a rich red-brown color is achieved
  3. Add celery and cook until liquid is evaporated
  4. Place bones in heavy stock pot and cover well with water, bring to a boil
  5. Boil for 2 minutes / reduce temperature to a light simmer
  6. Skim any fat / scum that rises to the surface
  7. Add mire poix (cooked vegetables), thyme and peppercorns
  8. Simmer for 10 hours
  9. Strain through a chinois

Procedure For Seasonal Vegetables: 

  1. All vegetables are cleaned; the broccolini and pearl onions are blanched in salted water, then shocked in an ice bath.
  2. Mushrooms are cleaned, halved, then scored.
  3. The pearl onions and mushrooms are placed in a pan with salad oil on medium-high heat, and cooked until the desired amount of caramelization is reached.
  4. The pan is then deglazed with a small amount of chicken stock, and butter is added to the pan. Broccolini is then added.
  5. Season to taste with salt and pepper.

Procedure For Potato-Parmesan Gratin:

  1. Preheat oven to 350 degrees.
  2. Lightly butter the bottom of a quarter sheet tray and line with parchment paper.
  3. Using a julienne blade attachment and madoline, slice the potato into strips. You should have about a half cup.
  4. In a large sauté pan, place cream, butter, salt, pepper, a pinch of cayenne, and rosemary.
  5. Bring to a simmer over medium heat, stirring occasionally until butter is melted.
  6. Add potatoes and gently stir for two minutes.
  7. Remove the pan form the heat and remove and discard the rosemary sprig.
  8. Add minced garlic and season to taste. Gently stir and spread mixture evenly over baking pan and sprinkle with cheese.
  9. Bake for 30-35 minutes or until potatoes are tender and top is golden brown.
  10.  Allow potato to cool before removing from the pan. Run a knife around the edges of the pan and lift with a spatula.
  11. Allow to fully cool before cutting into desired shape.

Procedure For Potato-Parmesan Gratin:

  1. Preheat oven to 350 degrees.
  2. Lightly butter the bottom of a quarter sheet tray and line with parchment paper.
  3. Using a julienne blade attachment and madoline, slice the potato into strips. You should have about a half cup.
  4. In a large sauté pan, place cream, butter, salt, pepper, a pinch of cayenne, and rosemary.
  5. Bring to a simmer over medium heat, stirring occasionally until butter is melted.
  6. Add potatoes and gently stir for two minutes.
  7. Remove the pan form the heat and remove and discard the rosemary sprig.
  8. Add minced garlic and season to taste. Gently stir and spread mixture evenly over baking pan and sprinkle with cheese.
  9. Bake for 30-35 minutes or until potatoes are tender and top is golden brown.
  10.  Allow potato to cool before removing from the pan. Run a knife around the edges of the pan and lift with a spatula.
  11. Allow to fully cool before cutting into desired shape.
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