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Sous vide loin of lamb with shallot and artichoke purées

Sous vide loin of lamb with shallot and artichoke purées

Sous vide loin of lamb with shallot and artichoke purées

PT3H

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1
Preheat the oven to 180°C/gas mark 4
2
Peel the potatoes and thinly slice on a mandoline. Toss the slices in the clarified butter
  • 150g of salted butter
  • 500g of Maris Piper potatoes
3
Layer the potatoes into a tray measuring 15cmx15cmx2cm, seasoning each layer with salt and a few thyme leaves. Cover with greaseproof paper and bake for 30–40 minutes
  • salt
  • fresh thyme
4
Remove the potatoes from the oven, top with a small tray and place a weight on top. Once cool, transfer to the fridge and leave to press overnight
5
To make the lamb sauce, heat a large pan over a high heat and caramelise the lamb trimmings. Add the chicken stock, simmer for 1 hour then pass through a fine sieve. Transfer to a clean pan and reduce to a sauce-like consistency
  • 1l chicken stock
  • 500g of lamb trimmings, and bones
6
Preheat a water bath to 88°C
7
To make the shallot purée, place the shallots in a vacuum bag with the salt, pepper and a generous splash of rapeseed oil. Seal in a chamber sealer and cook in the water bath for 2 hours
  • rapeseed oil
  • 500g of shallots, peeled
  • salt
  • black pepper
8
Remove the shallots from the water bath but leave it on at the same temperature. In a blender, purée the shallots with a dollop of double cream (if using), then pass through a fine sieve. Transfer to a bowl, then check the seasoning and cover tightly with cling film. Set aside until ready to serve
  • cream, optional, to taste
9
Place the artichokes in a vacuum bag with the salt, pepper and a splash of rapeseed oil. Seal in a chamber sealer and cook in the water bath for 2 hours
  • black pepper
  • salt
  • rapeseed oil
  • 500g of globe artichoke
10
Blitz the artichokes in a blender then pass through a fine sieve. Check the seasoning, transfer to a bowl and wrap tightly with cling film. Set aside until ready to serve
11
Preheat the water bath to 55°C
12
Place the lamb loins in a vacuum bag with the herbs, salt, pepper and a generous splash of rapeseed oil. Seal in a chamber sealer and cook in the water bath for 45 minutes
  • 2 lamb loins
  • black pepper
  • rosemary
  • thyme
  • salt
  • rapeseed oil
13
Once cooked, remove the lamb from the water bath and pat dry with kitchen paper
14
To cook the girolles, heat a small saucepan over a high heat and add the butter. Once the butter is foaming, add the girolles and cook quickly. Drain on kitchen paper
  • 1 knob of butter
  • 100g of girolles
15
Heat a frying pan over a medium high heat and add a splash of rapeseed oil. Place the loins in the hot pan fat-side down and fry until sealed and browned all over. Place on a chopping board, allow to rest for a few minutes then thinly slice lengthways down the loins
16
Cut the potato galette into rectangular portions and fry in a little oil until crispy and golden
17
Melt a little butter in a frying pan and sauté the cabbage leaves
  • butter
  • Hispi cabbage
18
To serve, place a leaf of cabbage in the center of the plate and top with slices of lamb. Place a spoonful each of the shallot and artichoke purées next to the lamb with a portion of the potato galette. Finish with a sprinkle of girolles

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Ingredients

Metric

Imperial

Lamb loin

Lamb sauce

Potato galette

Shallot purée

Artichoke purée

Girolles

Cabbage

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