Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts

Adapted by StarChefs.com
November 2013
Yield: 6 servings

INGREDIENTS:

Kuri Squash Purée
1 medium squash
2 ounces butter
1 tablespoon honey
salt
black pepper
Chestnuts
chestnuts
Smoked Black Trumpet Mushrooms
cherry wood
1 ounce shallots
2 ounces canola oil
2 ounces black trumpet mushrooms, washed and cleaned
Bergamot-encrusted Australian Lamb
1 Australian lamb loin
salt
white pepper
bergamot powder
butter
Fresh thyme
To Assemble and Serve
Baby root vegetables, blanched
chicken stock
butter
Red wine
watercress
borage flowers

METHOD:

For the Kuri Squash Purée:
Heat oven to 350°F. Roast squash on sheet pan for 20 to 30 minutes, until tender. Peel the outer skin and push the soft squash through a fine-mesh tamis. Place squash in small pot and heat with butter and honey. Season with salt and pepper.

For the Chestnuts:
Heat oven to 350°F. Roast chestnuts 10 minutes. Remove from oven, place in a heat safe container; cover and rest 5 minutes. Peel with paring knife and thinly slice.

For the Smoked Black Trumpet Mushrooms:
Prepare and heat a small outdoor smoker with cherry wood. Place a small sauté pan over medium heat and sweat shallots lightly in canola oil. Add black trumpets and cook quickly for 10 seconds. Place the cooked mushrooms in the smoker for 5 minutes, until lightly smoked.

For the Bergamot-encrusted Australian Lamb:
Heat oven to 400°F. Season loin with salt and white pepper, lightly coat with bergamot powder. Heat a nonstick sauté pan, add lamb and sear lightly on all sides, being careful not to burn the bergamot. Add whole butter and thyme and roast in the oven 8 to 10 minutes. Remove from oven, rest, then slice into medallions. Season with salt, white pepper, and small amount of bergamot.

To Assemble and Serve:
Plate a swoosh of Kuri Squash Purée. Place Bergamot-encrusted Australian Lamb next to the squash. Warm the Smoked Black Trumpet Mushrooms and baby root vegetables in a pan with chicken stock and whole butter until glazed. Plate the vegetables and sauce the plate with red wine lamb jus. Place sliced Chestnuts around the plate. Garnish with fresh watercress and borage flowers.