Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle and Spring Vegetable Salad, Lamb Reduction
Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)
Ingredients
- Ingredients for Sous Vide Lamb Top Sirloin:
- Australian Lamb Top sirloin - 2 pieces, silver skin and sinew removed
- Activa - 3 Tbsps.
- charred onion powder - 3 Tbsps., (dehydrated burnt onions ground in coffee grinder)
- bay leaves - 2 ea.
- thyme - 2 sprigs
- rosemary - 2 sprigs
- orange rind - julienne
- olive oil - as needed
- sea salt - as needed
- Ingredients for Lamb Bacon:
- Australian lamb belly - 1 ea., skin on
- water - 4 liters
- salt - 240 gr.
- pink salt - 3 gr.
- thyme - 10 sprigs
- black peppercorns - 20 ea.
- black truffle paste - 1/2 cup
- Activa - 1/2 cup
- apple wood chips soaked in water - as needed
- Ingredients for Lamb Demi:
- reduced lamb stock - 1 liter
- reduced veal stock - 1 liter
- vegemite - 1 tsp.
- grape seed oil - 30 ml.
- shallots - 2 ea.
- garlic cloves - 1 ea.
- bay leaf - 1
- black peppercorns - 3
- thyme - 4 sprigs
- rosemary - 1 sprig
- mint - 4 sprigs
- dried shiitake mushrooms - 1/2 cup
- Madeira wine - 1/2 cup
- Ingredients for Spice Mix:
- coriander seeds - 1/4 cup, toasted
- yellow mustard seeds - 1/4 cup, toasted
- pink peppercorns - 1/8th cup
- buckwheat - 1/4 cup, toasted
- dried lavender - 1 tsp.
- fennel pollen - 1/2 tsp.
- Tasmanian Peper Berry sea salt - 1 tsp.
- Ingredients for Fennel Honey for Basting:
- butter - 50 gr.
- honey - 50 gr.
- fennel pollen - 1 tsp.
- Ingredients for Spring Pea Puree
- English peas - 2 cups, blanched and chilled
- spinach - 1/2 cup, blanched
- mint leaves - 10
- grape seed oil - 30 ml.
- shallots - 2 ea.
- garlic cloves - 2 ea.
- butter - 50 gr.
- salt - to taste
- Ingredients for Spring Salad:
- fava beans - 1/4 cup, blanched
- english peas - 1/4 cup, blanched
- black truffle - 6 shavings, cut out with a 3/4 in round cutter
- fennel pollen - pinch
- Tasmanian pepper berry sea salt - as needed
- lemon oil - as needed
- slicked pickled onion - as needed (we used Cippolini with a simple white wine vinegar, sugar, and water pickle)
- fennel blossoms - as needed
- spring edible flower - as needed (we used micro violet)
- Ingredients for Potato Pave:
- large Idaho potatoes - 4 ea., washed, peeled and sliced on the slice 1.5 millimeter thick
- clarified butter - 400 ml.
- thyme - 4 sprigs
- bay leaf - 1 ea.
- garlic cloves - 2 ea.
- Kosher salt - to taste
- pepper - to taste
- Ingredients to finish:
- butter - for basting
- thyme and rosemary - for basting
- grape seed oil - as needed
- lemon
- olive oil
- sea salt
Instructions
Procedure for Sous Vide Lamb Top Sirloin:
- Remove any excess fat, sinew, or silver skin from the lamb, mix the Activa and charred onion powder.
- Place the two pieces of Lamb next to each other, using a fine sieve sprinkle the lamb with the Activa and onion mix, season with sea salt. Place the two pieces of Lamb with onion powder on them together like you were closing a book.
- On each side of the Lamb add bay leaf, thyme, rosemary, orange rind, sea salt and olive oil.
- Wrap the lamb tightly with plastic wrap, twisting the ends of the plastic wrap to for a cylinder. Tie off the ends with some butcher’s twine, place in a vacuum bag and seal on the strongest setting.
- Using a Sous Vide water circulator set between 61 and 62 Celsius. Place the Lamb in the water bath making sure it is completely submerged and cook for 1 hour.
Procedure for Lamb Bacon:
- Clean and remove any rib bones (keep for Lamb stock). Combine the water and salts and stir to dissolve, completely submerge the lamb belly along with the thyme and peppercorns in the brine for 6 hours.
- Remove the Lamb belly and pat dry, cut the belly in half. Mix the truffle paste and Activa together and spread on one half of the lamb belly, place the other half on top, wrap the belly tightly in plastic wrap and place in a sous vide bag, seal on the highest setting and place in the cooler for 12 hours.
- Unwrap the lamb belly and discard the plastic wrap. Cold smoke in your smoker using the apple wood chips for one hour.
- Remove from smoker and place in a new sous vide bag, seal on the highest setting.
- Using a sous vide circulator set up a water bath and set it at 85°C. Cook the lamb belly for 8 hours. Remove the belly and place between two sheet pans and weigh it down with some weights overnight.
- Portion Lamb Bacon it 5 X3 centimeter portions.
Procedure for Lamb Demi:
- In a heavy based pot sauté off the shallots with the grape seed oil, garlic, bay leaf, peppercorns, thyme, mint, rosemary, and dried shiitake, deglaze the pan with Madeira and reduce by half. Add the Lamb and Veal stock and reduce until sauce consistency. Strain through cheese cloth and add Vegemite to taste.
Procedure for Spice Mix:
- Mix all ingredients and set aside for pick up.
Procedure for Fennel Honey for Basting:
- Melt the honey and butter and add the fennel pollen.
Procedure for Spring Pea Puree:
- Sauté the shallots and garlic with the grapeseed oil making sure that there is no caramelization, add the chicken stock and bring too a simmer, season the chicken broth, and then chill until its completely cold.
- In the Paco Jet beacon add the blanched and chilled peas, spinach, mint, and butter. Just cover the pea mix with the chilled seasoned chicken broth.
- Place in the freezer over night and Paco as needed.
Procedure for Potato Pave:
- Heat the clarified butter and add the garlic cloves, bay leaf and thyme. Infuse for twenty minutes and then strain discarding the thyme, bay leaf and garlic.
- Line a 10 X 10-centimeter square mold with kitchen paper. Layer the potatoes until you get to 35-40 layers, seasoning with salt and white pepper and the infused clarified butter between each layer.
- Cook covered for 1.25 hrs. in a 350f oven. then place a heavy weight in the potatoes to compress. Cool in the refrigerator overnight.
- Once cooled invert the pave onto a cutting board, cut off the outside edges and portion 7 X 2.5 centimeters.
To finish:
- Remove Lamb from sous-vide bag and pat dry with kitchen cloth or paper towel, disregard all the aromatics that were in the sous vide bag
- Warm pea puree and check seasoning and consistency, adjust with beurre fondu (Kitchen Staple for service)
- Warm Lamb demi and check seasoning.
- In two separate nonstick pans start to brown off the potato pave and the lamb bacon.
On a medium to low heat using a nonstick pan add some grapeseed oil. Season the Lamb top sirloin with kosher salt and start to brown off, adding thyme and rosemary and basting with butter. Let the lamb rest for 6-8 minutes. Baste the Lamb one more time with the fennel, honey, and butter mix. Slice the lamb into two even portions and roll the outer edge in the spice mix - Season the Spring salad and start to assemble the dish as below.