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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