Quebec Lamb Loin and Confit Vegetables

Quebec Lamb Loin and Confit Vegetables
  • 4 servings
  • 2:00 Preparation
  • 2:00 Cooking
  • 4:00 Total Time


Add all
  • loin of lamb with vegetables

  • 17 oz
    (480 g)

    boned loin of lamb (save trimmed flap)

  • 11 oz
    (300 g)

    breast of lamb

  • 3 1/2 oz
    (100 g)

    roasted tomato, diced

  • 3 1/2 oz
    (100 g)

    minced caramelized shallots

  • Minced thyme to taste

  • Minced rosemary to taste

  • Pinch fleur de sel

  • 36 oz
    (1 kg)


  • 7 oz
    (200 g)

    ravioli dough

  • 1/2 cup
    (125 mL)

    lamb jus

  • 1/4 cup
    (60 mL)

    white wine

  • Garlic Applesauce

  • 14 oz
    (400 g)

    Granny Smith apples

  • 40 g

    garlic cloves, degermed

  • 0.500

    lemon, juiced

  • jerusalem artichoke emulsion

  • 7 oz
    (200 g)

    Jerusalem artichokes

  • 40 g

    minced shallots

  • 4/5 cup
    (200 mL)

    2% milk

  • 4/5 cup
    (200 mL)

    poultry stock

  • finish

  • sheet of brick pastry

  • honey as needed


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 3/4 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

Source: Magazine Flaveurs

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007