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Sous vide loin of lamb with shallot and artichoke purées

Sous vide lamb loin with potato galette, shallot and artichoke purées

PT3H

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

Ingredients

Metric

Imperial

  • Lamb loin

  • Lamb sauce

  • Potato galette

  • Shallot purée

  • Artichoke purée

  • Girolles

  • Cabbage

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