Herb-roasted Lamb Loin, Asparagus Custard, Salted Grapes, Hibiscus Emulsion, and Balsamic Reduction

Adapted by StarChefs.com
June 2011
Yield: 4 Servings

INGREDIENTS:

Herb Roasted Lamb Loin
2 heritage lamb racks
25 grams parsley
25 grams thyme
25 grams rosemary
25 grams sage
25 grams garlic
50 milliliters extra virgin olive oil
Salt and freshly ground black pepper
40 milliliters olive oil
30 grams unsalted butter
Asparagus Custard
500 grams asparagus
450 milliliters heavy cream
3 sprigs thyme
1 sprig tarragon
4 egg yolks
Salt and freshly ground black pepper
Salted Grapes
200 grams seedless green or red grapes
15 grams kosher salt
oil
extra virgin olive oil
Hibiscus Emulsion
375 milliliters dry Red wine
175 milliliters ruby red Port
15 grams hibiscus leaves
50 grams carrots, peeled and diced
Balsamic Reduction
500 milliliters balsamic vinegar
50 grams dark brown sugar
To Assemble and Serve
25 grams unsalted butter
Salt and freshly ground black pepper

METHOD:

For the Herb-roasted Lamb Loin:
French the lamb bones and split each rack into four chop sections. Remove 3 bones from each section, leaving 1 bone on each. Clean the fat and sinew away from each section. Hog-tie the meat with butcher’s twine to compact the meat and make it even throughout. In a high-power blender, blend the parsley, thyme, rosemary, sage, garlic, and olive oil together. Marinate the lamb in the herb mixture for 24 hours. Once ready to cook, preheat the oven to 350°F. Season each lamb section with salt and pepper, and sear over medium-high heat with oil and butter, turning and basting for even brownness. Roast in the oven for 5 minutes to achieve medium rare. Remove the lamb and let it rest on paper towels for 10 minutes.

For the Asparagus Custard:
Turn the oven down to 300°F. Cut the ends off the asparagus and put them in a sauce pot with the cream, thyme, and tarragon. Reserve the tips. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Blend the asparagus-cream mixture in a high-power blender and strain through a fine-mesh strainer. Temper the cream mixture into the egg yolks, stir to combine, and season with salt and pepper. Fill 4, 5-ounce ramekins with the mixture and bake in a water bath, covered in the oven, for 30 minutes or until set. Remove from the oven and chill in a refrigerator 4 hours. When ready to serve, unmold.

For the Salted Grapes:
Turn the oven down to 200°F. Blanch the grapes in boiling water for 10 seconds and immediately move them to an ice bath. Peel the grapes and toss with the salt and sugar. Put on an oiled sheet pan. Dehydrate the grapes in the oven for 2 to 3 hours until slightly shriveled. Let the grapes cool and store in an airtight container submerged in extra virgin olive oil.

For the Hibiscus Emulsion:
Put the wine, port, hibiscus, and carrots in a pot and reduce by a third over medium heat. Blend in a high power blender and strain through a fine meshed strainer. Keep warm.

For the Balsamic Reduction:
Put the vinegar and sugar in a medium saucepot and reduce by three-quarters over medium heat. Cool to room temperature.

To Assemble and Serve:
Sauté the asparagus tips in the butter, and season salt and pepper. Lightly froth the Hibiscus Emulsion with an immersion blender and put on one side of the plate. Plate a streak of Balsamic Reduction on the opposite side. Top the Balsamic Reduction with some Salted Grapes. Plate the Asparagus Custard in 1 corner of the plate, and lean 4 asparagus spears over the custard. Slice the Herb-roasted Lamb Loin into 6 slices, and fan over the Hibiscus Emulsion, with the bone placed against the custard.