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Quebec Lamb Loin and Confit Vegetables https://www.metro.ca/userfiles/image/recipes/longe-agneau-legumes-confits-5771.jpg PT2H00M PT2H00M PT4H00M
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
4
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) porcini 7 oz (200 g) ravioli dough 1/2 cup (125 mL) lamb jus 1/4 cup (60 mL) white wine 14 oz (400 g) Granny Smith apples 40 g garlic cloves, degermed 0.500 lemon, juiced 7 oz (200 g) Jerusalem artichokes 40 g minced shallots 4/5 cup (200 mL) 2% milk 4/5 cup (200 mL) poultry stock sheet of brick pastry honey as needed
Quebec Lamb Loin and Confit Vegetables

Quebec Lamb Loin and Confit Vegetables

Rate this recipe
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  • Gluten-free
4
servings
2:00
Preparation
2:00
COOKING
4:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
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  • 3 1/2 oz
    (100 g)
    minced caramelized shallots

  • Minced thyme to taste

  • Minced rosemary to taste
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  • Pinch fleur de sel
  • 36 oz
    (1 kg)
    porcini
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    SELECTED VARIETIES

  • 7 oz
    (200 g)
    ravioli dough
  • 1/2 cup
    (125 mL)
    lamb jus
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    480 - 540 ml SELECTED VARIETIES

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  • 1/4 cup
    (60 mL)
    white wine
  • 14 oz
    (400 g)
    Granny Smith apples
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    Strawberries 454 g, PRODUCT OF U.S.A., No. 1 GRADE Clementines 2 lb, PRODUCT OF ARGENTINA Gala, McIntosh or Ginger Gold Apples 3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE

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  • 40 g
    garlic cloves, degermed
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  • 0.500
    lemon, juiced
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  • 7 oz
    (200 g)
    Jerusalem artichokes
  • 40 g
    minced shallots
  • 4/5 cup
    (200 mL)
    2% milk
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    SELECTED SIZES SELECTED VARIETIES

  • 4/5 cup
    (200 mL)
    poultry stock
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    480 - 540 ml SELECTED VARIETIES


  • sheet of brick pastry

  • honey as needed
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    1 L

Imprimer ma sélection

Preparation

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

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Gluten-free recipes

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