Seared Marinated Lamb Loin, Kumato Tomato Confit, Artichoke, Baby Turnips, Basil Lamb Jus
Recipe by Cyrille Holota, Executive Chef, Le Bilboquet
Photography by Emily Ryan Yield: 2 entrée servings 2 lamb racks, about 8-10 ounces each 5 ounces olive oil, plus more as needed for searing 2 sprigs thyme 2 sprigs basil 1 sprig rosemary 1 head garlic, cloves peeled and smashed Kumato Tomato Confit (recipe included) Basil Lamb Jus (recipe included) 2 artichokes 3 lemons, halved salt as needed 2 cups all-purpose flour pepper as needed 4 baby turnips butter as needed The day before you plan to serve the dish, carefully cut loins from bone, setting bones aside for Lamb Jus. Clean loins and combine with olive oil, thyme, basil, rosemary and garlic. Marinate in refrigerator overnight. At least 6 hours before you plan to serve the dish, prepare Kumato Tomato Confit. Several hours before serving, prepare the Basil Lamb Jus. “Turn” artichokes by carefully removing all leaves and trimming dark green from stem. Cut trimmed heart in half and using a small spoon scoop out choke. Rub hearts with lemon to prevent oxidation. Bring a large pot of water to a boil; add salt and lemon juice. In a mixing bowl combine flour and some water then add to boiling water (to prevent oxidation during and after cooking). Add artichokes to boiling water and cook until they are tender, about 3 to 4 minutes. Shock in ice water bath and set aside. Peel turnips and cook until tender in salted boiling water with a squeeze of lemon juice. Shock in ice water bath and set aside. Heat oven to 400 degrees. To serve, sear lamb loins in roasting pan with olive oil and butter then roast in oven for 6 minutes. Remove and let rest for 10 minutes for medium rare to medium (recommended). At the same time, heat prepared artichokes and turnips with a little olive oil, salt and pepper. Keep Tomato Confit at room temperature. Cut each lamb loin into 3 nice pieces, place in middle of each plate and top with artichokes, turnips and 1 Tomato Confit. Spoon hot Lamb Jus on and around meat and serve. Kumato Tomato Confit 2 pounds Kumato tomatoes 2 ounces olive oil 1 ounce thyme flower 3 1/2 tablespoons chopped raw garlic salt and black pepper to taste sugar to taste For the Kumato Tomato Confit Heat oven to 200 degrees. Using a knife make a very light cross on top of each tomato then plunge them in boiling water for about 12 seconds and immediately shock in ice water. Remove skin, halve and remove seeds. Toss tomatoes in olive oil, add thyme flower, sliced garlic, salt and pepper and sugar. Place tomatoes on sheet pan and bake for 6 hours. Remove from oven and set aside at room temperature. These may be prepared the day before, refrigerated, then gently reheated before serving. Refrigerate extra for up to 1 week. Basil Lamb Jus reserved lamb bones salt and pepper to taste olive oil as needed 1 carrot, peeled 1 onion 1 stalk celery 3 cups white wine 8 cups chicken stock 1 sprig each basil, thyme and rosemary 4 tomatoes, chopped 1 head garlic, peeled and chopped For the Basil Lamb Jus Heat oven to 375 degrees. Season lamb bones with salt and pepper and add a little olive oil. Roast in oven for about 18 to 20 minutes. Meanwhile rough chop carrot, onion and celery and sweat in a rondeau with some olive oil. Once lamb bones attain nice golden color add to rondeau with vegetables, cook for about 8 minutes, then deglaze with white wine and reduce by 98 percent. Add chicken stock and simmer for 1 hour. Add basil, thyme, rosemary, tomato and garlic and simmer for 20 minutes. Pass through chinois, return to pan and reduce jus by 88 percent. Set aside. Restaurant pairing suggestion: 2012 J.L. Chave Sélection Crozes-Hermitage Silene Syrah |
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