John Myers
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Salt Meadow Lamb with Absinthe, Spring Onions and Confit Pumpkin
The perfect salt meadow lamb with absinthe, spring onions and confit pumpkin recipe with a picture and simple step-by-step instructions.
For the absinthe crust:
- 1 teaspoon Fennel seeds
- 1 piece Shallot
- 80 g Fennel bulb
- 1 piece Clove of garlic
- 150 g Butter
- 100 g Panko flour
- 50 Milliliters Absinthe
- Pepper
- For the sauce:
- 1 piece Shallot
- 900 Milliliters Red wine
- 1 piece Clove of garlic
- 3 piece Sprigs of thyme
- 500 Milliliters Lamb stock
- 500 Milliliters Beef stock
- 500 g Lamb bones
- 1 tablespoon Absinthe
- 50 g Butter
- 2 teaspoon Demiglace / brown power sauce
- 2 teaspoon Tomato paste
- 2 Knife point Xanthan gum
- Sea-Salt
- Pumpkin seed oil
For the salt meadow lamb:
- 5 piece Saddle of lamb
- 5 piece Sprigs of thyme
- Sea-Salt
- Pepper
- Butter
For the pumpkin:
- 200 g Pumpkin
- 300 Milliliters Sesame oil
- 2 piece Rosemary sprigs
- 2 piece Sprigs of thyme
- 1 teaspoon Pumpkin oil
- Salt and pepper
- Brown butter
- Powdered sugar
For the spring onions:
- 30 piece Spring onions
- 20 g Butter
- 2 teaspoon Lime oil
Absinthe crust
- For the crust, fry the finely diced shallot, the fennel, the fennel seeds and the pressed garlic clove in a little butter until translucent, add the butter, let it melt and thicken the mixture with the panko flour. Remove the garlic again. Season to taste with salt, pepper and absinthe. Roll out between two sheets of baking paper to the desired thickness and chill.
sauce
- Roast the bones and lamb sections in a roasting pan in the oven at 240 ° C, turning them occasionally until dark brown. After half an hour, deglaze with the red wine and roast in the oven for another half hour. Remove bones and trimmings from the roasting pan and scrape off the roasted matter from the bottom. Then let it cool down a bit.
- Sweat the diced shallot and add the tomato paste. Deglaze with the wine and cook the garlic clove with the skin, lightly mashed, with the thyme sprigs until it is reduced by half. Add the lamb stock and reduce by half.
- Then add the bones and the sections, as well as the roasted substances. Pour in the red wine and reduce by half. Pour on the beef stock and reduce by half again. Sauce happen. Gradually add the butter so that the sauce becomes shiny and thickens. Season to taste with salt and pepper. Assemble with absinthe and flavor with pumpkin seed oil and demi-ice cream. Happen again. If necessary, thicken with xanthan gum.
Saddle of lamb
- Gently fry the saddle of lamb in the hot pan for about 2 minutes on each side. Vacuum seal with thyme and butter and poach at 58 degrees for 20 minutes in the Sous-Vide basin. Take the saddle of lamb out of the vacuum bag, cover with the absinthe crust and grill under the grill (leave the oven open).
pumpkin
- Confection the pumpkin with the sesame oil, rosemary, thyme and garlic in the oven at 120 degrees for about 25 minutes and keep warm. Before serving, toss in brown butter and sprinkle with powdered sugar. Season to taste with salt, pepper and pumpkin oil.
spring onions
- Vacuum the spring onions with butter and lime oil and cook sous vide for 15 minutes at 58 degrees. Remove from the vacuum bag, toss in butter if necessary and cut the ends diagonally.
Serving
- Put the sauce on the plate first, place the spring onions on top. Place the crusted meat on the spring onions. Serve with the confectioned pumpkin.
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