Yogurt Marinated Australian Lamb Tenderloin with salt-baked heirloom baby carrots, pickled cucumber, roasted red pepper puree, crispy potatoes, and yogurt foam
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Yogurt Marinated Australian Lamb Tenderloin with salt-baked heirloom baby carrots, pickled cucumber, roasted red pepper puree, crispy potatoes, and yogurt foam

By March 1, 2021

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

Ingredients

Instructions

Procedure for Yogurt Marinated Australian Lamb Tenderloin:

  1. Fabricate lamb tenderloin by removing the silverskin and any excess fat.
  2. Take marinade ingredients, blend smooth and pour over lamb tenderloins.
  3. Take lamb tenderloins and wrap in plastic wrap. Marinate for 24 hours.

Procedure for Salt Baked Heirloom Carrots:

  1. Whip egg whites to a medium peak. In a separate bowl, mix all dry ingredients together.
  2. Add water and fold in egg whites into dry ingredients.
  3. Roll out dough and wrap heirloom baby carrot.
  4. In a 350 F degree oven, bake until the carrot reaches an internal temperature of 180F.
  5. Cut open the crust and remove the carrot.

Procedure for Pickled Cucumbers:

  1. In a small pot, take pickling liquid ingredients and bring it up a boil making sure the sugar is fully dissolved.
  2. Cool down pickling liquid and pour it over the cucumber strips.

Procedure for Roasted Red Pepper Puree:

  1. In a small sauce pot, sweat down shallots and garlic.
  2. Deglaze the pan with white wine and add roasted red peppers.
  3. Add chicken stock and cook down.
  4. Put ingredients into a blender and blend smoothly. Season and cool down for service.

Procedure for Crispy Potatoes:

  1. In a 350°F fryer and using a ladle, put potato strings and fry to create a basket.
  2. Once out of the fryer season with maldon salt, espelette pepper, and pink peppercorns. Prior to serving, garnish with chervil and chives.

Procedure for Yogurt Foam: 

  1. Bloom gelatin in ice water for five minutes until pliable, squeeze out excess moisture, reserve
  2. Bring cream and sugar to a simmer to dissolve sugar, take off heat
  3. Stir in yogurt
  4. Once yogurt is incorporated add in gelatin.
  5. Chill over an ice bath until cool.
  6. Transfer mixture into an ISI gun, charge twice
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