Sous Vide Loin of Lamb | Recipe by sousvidetools.com
Sous Vide Loin of Lamb with Shallot and Artichoke Purées
- COOK TIME: 3 Hours
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
Ingredients
Lamb loin
- 2 lamb loins
- thyme
- rosemary
- rapeseed oil
- black pepper
- salt
Potato galette
- 500g of Maris Piper potatoes, peeled
- 150g of unsalted butter, clarified
- fresh thyme
- salt
Lamb sauce
- 500g of lamb trimmings, and bones
- 1l chicken stock
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
Chanterelles
- 100g of chanterelles
- 1 knob of butter
- salt
Cabbage
- Hispi cabbage
- butter
Method
Recipe courtesy of Galton Blackiston from www.greatbritishchefs.com
METHOD
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- To make the galette, cut the potatoes into thin slices using a mandoline, then lightly coat with the clarified butter.
- Cover the base of a 15cm square by 2cm deep tray with a neat layer of potato slices and sprinkle with salt and thyme leaves. Add another layer of potato and season again with salt and thyme. Repeat until all the potato slices have been used.
- Lay a square of greaseproof paper over the potatoes and cook in the oven for 30 40 minutes.
- When the tray comes out of the oven, place a smaller tray on top of the potatoes and weigh it down with something heavy. Allow to cool, then chill overnight in the fridge.
- For the lamb sauce, place the lamb trimmings in a large preheated saucepan and fry over a high heat until caramelised. Pour in the chicken stock, bring to the boil and cook for 1 hour, then strain through a fine sieve into a clean saucepan. Return the pan to the heat and simmer until reduced to a sauce consistency.
- Preheat the water bath to a temperature of 88⁰C.
- Next, prepare the shallot purée. Using a chamber sealer, seal the shallots inside a vacuum bag with a pinch of salt, some freshly ground black pepper and a few glugs of rapeseed oil. Place the bag in the water bath and poach for 2 hours. After this time, remove the bag but do not switch off the bath; keep the water temperature at 88⁰C.
- Empty the vacuum bag into a blender, add a splash of double cream (if desired) and blitz until smooth. Strain through a fine sieve into a clean bowl and season to taste. Stretch a tight layer of cling film over the bowl and put to one side.
- To make the artichoke purée, repeat steps 8 and 9 with the artichoke, leaving out the double cream.
- Reduce the temperature of the water bath to 55⁰C.
- To cook the lamb, season the loins with salt and black pepper, then seal inside a vacuum bag with a dash of rapeseed oil and sprigs of rosemary and thyme. You will need to use a chamber sealer to do this.
- Place the bag in the water bath and leave to cook for 45 minutes.
- Open the vacuum bag and remove the cooked lamb. Dry the loins on kitchen paper, then sear fat-side down in a hot frying pan with a little rapeseed oil until sealed and browned.
- Transfer the loins to a chopping board. Leave to rest for a minute or two, then cut lengthways into long, thin slices using a sharp knife.
- For the chanterelles, melt the butter in a small saucepan. Cook over a high heat until foaming, then mix the mushrooms into the butter and fry for a short time until heated through.
- To finish the potato galette, remove it the fridge, carefully lift off the weighted tray and slice into rectangular pieces. Heat a dash of oil in a frying pan, add the chunks of galette and pan-fry until crisp and golden brown all over.
- Finally, in a frying pan, gently cook the leaves of the Hispi cabbage in a little melted butter.
- To serve, arrange a few slices of lamb loin on a cabbage leaf in the centre of each plate and spoon some of the lamb sauce over the top. Place a portion of potato galette beside the lamb and add one spoonful each of the shallot and artichoke purées on the side. Scatter over a few chanterelles to finish.
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