Loin of Québec Lamb with Vegetables, Lamb Ravioli, Garlic Apple Sauce, Jus and Jerusalem Artichoke Emulsion

Loin of Lamb with Vegetables
Trim all fat from loin. Slit it lengthways and stuff with shredded caramelized shallots and diced roasted tomatoes.
Lay trimmed flap on a cutting board and flatten to about ¾ in. (1 cm) thick. Sprinkle with minced thyme, rosemary and pinch of fleur de sel.
Place stuffed loin in the centre of the flap, roll, tie and set aside.
Braise defatted breast of lamb with white wine and aromatic herbs and/or vegetables.
Reduce braising liquid and add lamb jus.
Pull warm breast into shreds.
Sauté porcini and minced shallots in olive oil. Season. Remove half of the porcini and add shredded breast to the sauté pan along with chopped thyme and a little braising liquid, and simmer for 10 minutes.
Cool. Make ravioli.
Garlic Applesauce
Peel apples, cut into wedges and cook over low heat with a little water and lemon juice.
Cook degermed garlic cloves in milk. Drain.
Using a hand held blender, mix apples and garlic together.
Jerusalem Artichoke Emulsion
Peel Jerusalem artichokes, slice very fine and sweat for 10 minutes with shallots (lightly browned).
Deglaze with milk, add poultry stock and simmer for 15 minutes.
Season, remove from heat and steep for 45 minutes.
Strain through a fine china cap, pressing hard.
Keep warm in a double boiler.
Finish and Presentation
Cut sheets of brick into strips and roll around small cylinders.
Brush with a light coating of honey and bake 5 minutes to brown.
Remove cylinders and cool.
Before serving, fill rolls with remaining sautéed porcini.
Cook ravioli in boiling salted water, dress with fresh butter and arrange over the porcini roll.
Season loin of lamb, pan sear then roast in pan for four 5 minutes. Keep warm and let stand for 15 minutes before serving.
Cut loin into 4 pieces.
Put each piece in the centre of a plate.
Place a spoonful of garlic applesauce beside it, and lay ravioli over the porcini roll.
Drizzle lamb jus around the meat. Using a hand blender, whip Jerusalem artichoke into a frothy emulsion and spoon over ravioli.
Serge Rourre
Chef, Le Baccara Restaurant