Sous vide lamb loin with potato galette, shallot and artichoke purées
- Main
- Medium
- 4
- 3 hours
PT3H
This striking sous vide lamb loin recipe from Galton Blackiston uses a water bath to ensure all the elements of the dish are perfectly cooked. To add texture, the chef completes the dish with hispi cabbage leaves, sautéed girolle mushrooms and a crispy potato galette.
Ingredients
Lamb loin
- 2 lamb loins
- thyme
- rosemary
- rapeseed oil
- black pepper
- salt
Lamb sauce
- 500g of lamb trimmings , and bones
- 1l chicken stock
Potato galette
- 500g of Maris Piper potatoes
- 150g of salted butter
- fresh thyme
- salt
Shallot purée
- 500g of shallots , peeled
- cream, optional, to taste
- rapeseed oil
- salt
- black pepper
Artichoke purée
- 500g of globe artichoke
- rapeseed oil
- salt
- black pepper
Girolles
Cabbage
Equipment
- Water bath
- Chamber sealer
- Vacuum bags (3)
- Blender
Method
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
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
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
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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Sous vide lamb loin with potato galette, shallot and artichoke purées
