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Farm Fresh
Autumn 2008


Roasted Quebec Lamb Saddle with Carrot Puree, Blue Leg Mushrooms, Brussels Sprouts, Salsify and Sunchokes
Chef Marc-André Jetté of Restaurant Laloux – Montreal, Canada
Adapted by StarChefs.com
October 2008

Yield: 6 servings

Ingredients

    Saddle of Lamb:
  • 1 saddle of Quebec lamb, deboned
  • Activa RM (transglutaminase)

    Carrot purée:
  • 50 grams butter
  • 1 kilogram carrots, sliced
  • 100 grams honey
  • Salt and pepper, to taste

    Cardamom sauce:
  • 50 grams butter
  • ½ onion, sliced
  • ½ carrot, sliced
  • ½ celery stalk, diced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 250 milliliters white wine
  • 5 cardamom pods
  • 1 liter reduced lamb jus
  • Salt and pepper

    Vegetables:
  • 50 grams butter
  • 12 ounces blue foot mushrooms
  • 2 stalks salsify, peeled, diced
  • 2 sunchokes, peeled, diced
  • 3 Brussels sprouts, cored and separated into leaves
  • Salt and pepper, to taste

    To Assemble and Serve:
  • Butter, for searing

Method

For the Saddle of Lamb:
Sprinkle lamb with Activa RM, roll into a log and fasten with string. Vacuum seal it together in a bag and cook lamb in a 57°C (135°F) water bath for 50 minutes. Remove and cool.

For the Carrot purée:
Melt butter in a pan and sauté carrot slices, covered, until tender. Add honey and mix well. Blend in a Vita-Prep and season to taste with salt and pepper.

For the Cardamom sauce:
Melt butter in a pan and sauté onion, carrot, and celery for 5 minutes. Add garlic and herbs and cook for 10 minutes. Deglaze pan with white wine and reduce by three quarters. Add cardamom and lamb jus and reduce by half. Blend in a Vita-Prep blender and mix until smooth. Pass through a chinois and season to taste with salt and pepper.

For the vegetables:
Melt butter in a pan and sauté blue foot mushrooms, salsify and sunchokes. Add Brussels sprout leaves at the end. Season to taste with salt and pepper.

To Assemble and Serve:
Sear lamb in butter until browned and place in the oven until warm throughout. Slice into 1-inch rounds. Serve with a quenelle of carrot purée, sautéed vegetables, and cardamom sauce.


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