Slow Roasted Lamb Noisettes with Carrottes Vichy
Broad Bean, Artichoke, Sun Blushed Tomato, Tangerine & Thyme Casserole Rosemary Pomme au Beurre
INGREDIENTS
400g of Lamb Loin
1 tspn Sea Salt
10 grms fresh Thyme
2 Cloves Garlic
Aluminum Foil
200g New Potatoes
20g Rosemary finely chopped
60g Baby Carrots
100ml Lamb Jus
For the vegetable casserole
60g Broad Beans
20g Artichoke
10 grms fresh Thyme
60g Sun Dried Tomatoes
40g Celery
40g Leeks
½ Onion
2 Cloves Garlic
1 Tangerine – peeled and segmented
60ml Tomato puree
100ml Vegetable Stock
Serves 2
COOKING
• Marinate the lamb loin in fresh thyme, sea salt and garlic. Roll in aluminum foil into a cigar shape and refrigerate for 2 hours
• Peel and blanch the baby carrots in boiling water for around 2-3 monutes and keep aside,( just before serving toss in butter and a pinch of sugar )
• Wash the potatoes , cut into disk shapes, blanch in boiling water for 5 min) and set to one side
• Lightly brown the vegetables in oil and finely chopped garlic in a thick bottomed casserole dish. Start with the celery followed by the leeks, onions, sundried tomatoes, broad beans, finally add the herbs and tomato puree. Add vegetable stock very slowly and reduce until the liquid is gone, which should take around 15 minutes. Finally add the tangerines segments and artichokes.
• Sear the lamb loin in a pan or skillet for around 2 mins in the pan and 7 mins in an oven at 180 ‘C for medium, then set aside for plating
• Rest the meat well, and cut into medallion shapes as recommended in the picture
• Fire up the vegetables in a convection oven for 5 mins 160 ‘C and plate as in Picture
• Sauce with rosemary scented Lamb Jus