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Quebec Lamb Loin and Confit Vegetables
2013-08-06
https://www.metro.ca/userfiles/image/recipes/longe-agneau-legumes-confits-5771.jpg
PT2H00M
PT2H00M
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Loin of Lamb with VegetablesTrim all fat from loin. Slit it lengthways and stuff with shredded caramelized shallots and diced roasted tomatoes.Lay trimmed flap on a cutting board and flatten to about 3/4 in. (1 cm) thick. Sprinkle with minced thyme, rosemary and pinch of fleur de sel.Place stuffed loin in the centre of the flap, roll, tie and set aside.Braise defatted breast of lamb with white wine and aromatic herbs and/or vegetables.Reduce braising liquid and add lamb jus.Pull warm breast into shreds.Sauté porcini and minced shallots in olive oil. Season. Remove half of the porcini and add shredded breast to the sauté pan along with chopped thyme and a little braising liquid, and simmer for 10 minutes.Cool. Make ravioli.Garlic ApplesaucePeel apples, cut into wedges and cook over low heat with a little water and lemon juice.Cook degermed garlic cloves in milk. Drain.Using a hand held blender, mix apples and garlic together.Jerusalem Artichoke EmulsionPeel Jerusalem artichokes, slice very fine and sweat for 10 minutes with shallots (lightly browned).Deglaze with milk, add poultry stock and simmer for 15 minutes.Season, remove from heat and steep for 45 minutes.Strain through a fine china cap, pressing hard.Keep warm in a double boiler.Finish and PresentationCut sheets of brick into strips and roll around small cylinders.Brush with a light coating of honey and bake 5 minutes to brown.Remove cylinders and cool.Before serving, fill rolls with remaining sautéed porcini.Cook ravioli in boiling salted water, dress with fresh butter and arrange over the porcini roll.Season loin of lamb, pan sear then roast in pan for four 5 minutes. Keep warm and let stand for 15 minutes before serving.Cut loin into 4 pieces.Put each piece in the centre of a plate.Place a spoonful of garlic applesauce beside it, and lay ravioli over the porcini roll.Drizzle lamb jus around the meat. Using a hand blender, whip Jerusalem artichoke into a frothy emulsion and spoon over ravioli.Serge RourreChef, Le Baccara Restaurant
4
Magazine Flaveurs
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loin of lamb with vegetables
17 oz (480 g) boned loin of lamb (save trimmed flap)
11 oz (300 g) breast of lamb
3 1/2 oz (100 g) roasted tomato, diced
3 1/2 oz (100 g) minced caramelized shallots
Minced thyme to taste
Minced rosemary to taste
Pinch fleur de sel
36 oz (1 kg) porcini
7 oz (200 g) ravioli dough
1/2 cup (125 mL) lamb jus
1/4 cup (60 mL) white wine
Garlic Applesauce
14 oz (400 g) Granny Smith apples
40 g garlic cloves, degermed
0.500 lemon, juiced
jerusalem artichoke emulsion
7 oz (200 g) Jerusalem artichokes
40 g minced shallots
4/5 cup (200 mL) 2% milk
4/5 cup (200 mL) poultry stock
finish
sheet of brick pastry
honey as needed
Quebec Lamb Loin and Confit Vegetables
-
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Gluten-free
4
servings
2:00
Preparation
2:00
COOKING
4:00
TOTAL TIME
Ingredients
-
loin of lamb with vegetables
-
17 oz
(480 g)boned loin of lamb (save trimmed flap)
-
11 oz
(300 g)breast of lamb
-
3 1/2 oz
(100 g)roasted tomato, diced
-
3 1/2 oz
(100 g)minced caramelized shallots
-
Minced thyme to taste
-
Minced rosemary to taste
-
Pinch fleur de sel
-
36 oz
(1 kg)porcini
-
7 oz
(200 g)ravioli dough
-
1/2 cup
(125 mL)lamb jus
-
1/4 cup
(60 mL)white wine
-
Garlic Applesauce
-
14 oz
(400 g)Granny Smith apples
-
40 g
garlic cloves, degermed
-
0.500
lemon, juiced
-
jerusalem artichoke emulsion
-
7 oz
(200 g)Jerusalem artichokes
-
40 g
minced shallots
-
4/5 cup
(200 mL)2% milk
-
4/5 cup
(200 mL)poultry stock
-
finish
-
sheet of brick pastry
-
honey as needed
Preparation
Loin of Lamb with Vegetables
Trim all fat from loin. Slit it lengthways and stuff with shredded caramelized shallots and diced roasted tomatoes.
Lay trimmed flap on a cutting board and flatten to about 3/4 in. (1 cm) thick. Sprinkle with minced thyme, rosemary and pinch of fleur de sel.
Place stuffed loin in the centre of the flap, roll, tie and set aside.
Braise defatted breast of lamb with white wine and aromatic herbs and/or vegetables.
Reduce braising liquid and add lamb jus.
Pull warm breast into shreds.
Sauté porcini and minced shallots in olive oil. Season. Remove half of the porcini and add shredded breast to the sauté pan along with chopped thyme and a little braising liquid, and simmer for 10 minutes.
Cool. Make ravioli.
Garlic Applesauce
Peel apples, cut into wedges and cook over low heat with a little water and lemon juice.
Cook degermed garlic cloves in milk. Drain.
Using a hand held blender, mix apples and garlic together.
Jerusalem Artichoke Emulsion
Peel Jerusalem artichokes, slice very fine and sweat for 10 minutes with shallots (lightly browned).
Deglaze with milk, add poultry stock and simmer for 15 minutes.
Season, remove from heat and steep for 45 minutes.
Strain through a fine china cap, pressing hard.
Keep warm in a double boiler.
Finish and Presentation
Cut sheets of brick into strips and roll around small cylinders.
Brush with a light coating of honey and bake 5 minutes to brown.
Remove cylinders and cool.
Before serving, fill rolls with remaining sautéed porcini.
Cook ravioli in boiling salted water, dress with fresh butter and arrange over the porcini roll.
Season loin of lamb, pan sear then roast in pan for four 5 minutes. Keep warm and let stand for 15 minutes before serving.
Cut loin into 4 pieces.
Put each piece in the centre of a plate.
Place a spoonful of garlic applesauce beside it, and lay ravioli over the porcini roll.
Drizzle lamb jus around the meat. Using a hand blender, whip Jerusalem artichoke into a frothy emulsion and spoon over ravioli.
Serge Rourre
Chef, Le Baccara Restaurant
Source :
Magazine Flaveurs
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
