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Best End of Lamb ~ Lamb Crackling ~ Pea ~ Mint ~ Hazelnut | Recipe by sousvidetools.com

Best End of Lamb ~ Lamb Crackling ~ Pea ~ Mint ~ Hazelnut

Best End of Lamb ~ Lamb Crackling ~ Pea ~ Mint ~ Hazelnut Lamb
Best End of Lamb ~ Lamb Crackling ~ Pea ~ Mint ~ Hazelnut
  • SERVES: 4

Ingredients

For the Lamb

  • 18 inch long piece of lamb loin with the flank attached (ask the butcher to prepare this for you) – The tougher cut of the lamb makes it perfect for this sous vide recipe)
  • 500g of duck fat
  • 100g of good rock salt
  • Extra virgin rapeseed oil
  • A little extra virgin olive oil for frying

For the peas

  • 300g frozen peas
  • 100g fresh popped peas
  • 50g finely sliced shallot
  • 500g vegetable stock
  • Unsalted butter for sautéing
  • Squeeze of lemon juice
  • Sea salt to season

Hazelnut Crumb

  • 100g hazelnuts, roasted and roughly chopped
  • 50g unsalted butter
  • 50g ground almonds
  • 1g salt
  • 60g flour

For the Mint Gel

  • 100g Sliced shallots
  • 100g mint sauce
  • 50g chardonnay vinegar
  • 150g water
  • 100g fresh mint leaves
  • 50g sugar
  • Agar agar
  • Salt to season

For Lamb sauce

  • 1 Litre Lamb stock
  • Browned lamb trimmings
  • Squeeze of lemon juice
  • Salt to season

Method

Tantalise your family’s taste buds with this fabulous spring time recipe – the perfect excuse for getting your loved ones together over the Easter break.

Republished with kind permission from multi-award winning and 3AA Rosette Head Chef Eric Snaith from Titchwell Manor and kindly supplied to us from The Food Snob UK blog.

This recipe was created in a professional kitchen – however should you wish to recreate it at home, after speaking to avid home cooks and SousVide fans that the Polyscience® Sous Vide Creative Thermal Circulator or the SousVide Supreme™ SVS-10LS Water Oven are the best machines to do the job.

For the Lamb

Method

  1. Pre-heat your water bath to 80°C.
  2. Take all fat off the loin and remove any remaining fat and visible tendons.  Place in the fridge to be used later.
  3. Take the fat off the flank but just where the loin is adjoined.
  4. Spread salt over entire flank and cover for half an hour.  Rinse the salt off and towel dry.
  5. Place the flank and the duck fat together in a vac bag and sous-vide at 80 degrees for 9 hours.
  6. Once completed, take the lamb out of the bath and put between two baking trays or similar items, making sure something heavy is placed on top – place in fridge until cold.
  7. Cut the flank into neat rectangles once cold then cover with a generous layer of seasoning and place in the grill to crisp up – rotate occasionally.
  8. Take the sinew off the loin and divide into 4 pieces.  Place all pieces along with a drizzle of extra virgin rapeseed oil into vac bags and seal.  Sous-vide for 10 minutes at 65 degrees then take the loin out of the bag.
  9. Seal the lamb pieces on both sides in a medium heated pan with a little oil and season to taste with salt.

For the peas

Method

  1. Sweat off the shallots over a medium heat in a little butter.
  2. In a separate pan bring the vegetable stock to the boil – add ½ the stock and frozen peas to the shallots and bring back to the boil.
  3. Blend all the ingredients until it is the consistency of a loose purée before sieving through a fine mesh sieve and seasoning with salt and lemon juice.
  4. Briefly boil the fresh peas for two minutes and cool in ice water before adding to the puree.

 Hazelnut Crumb

Method

  1. Combine all ingredients apart from the hazelnuts in a bowl with your hands until it looks and feels similar to a crumble mix.
  2. Preheat the oven to 160°C and bake the crumble mix until it becomes golden brown, giving it a stir every 3 minutes.
  3. Once cooled combine the hazelnuts into the mixture and season to taste.

For the Mint Gel

Method

  1. Place all the ingredients in a pan and simmer for 60 minutes then blend until smooth before sieving to get rid of any unwanted lumps.
  2. Weigh and set with Agar (the ration will depend on the brand).
  3. Fridge until set and then blend again until a smooth gel is formed – season with salt and a little more vinegar if desired.

 For Lamb sauce

 Method

  1.  Gently boil the stock with the browned lamb until it has become a reduction.
  2.  Add salt to taste and a dash of lemon juice.
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