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Chef Laurent Gras – New York, NY
Chef Laurent Gras
New York, NY

The 2011 Julep
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Rack of Australian Lamb, Coffee, Whisky, and Lettuce
Chef Laurent Gras– New York, NY
Adapted by StarChefs.com
Yield: 10 Servings


INGREDIENTS
Coffee-crusted Rack of Australian Lamb:
1.2 kilograms lamb rack, divided into 10 portions
Sea salt
Ground coffee beans

Australian Lamb Jus:
1.25 grams xanthan gum
2.5 kilograms water
2 kilograms lamb bones
50 grams grapeseed oil
Sea salt

Fluffy Whisky:
200 grams milk
70 grams whisky
150 grams heavy cream
11.1 grams Ultra Tex 4
Sea salt
Soy salt

Lettuce Emulsion:
250 grams romaine lettuce
1 kilogram cold water
Sea salt
25 grams Novation 3600
Xanthan gum
Grapeseed oil
Sea salt
White pepper

Braised Green Lettuce:
10 small green lettuces leaves
100 grams clarified butter
Sea salt
200 grams water
0.5 grams xanthan gum

To Assemble and Serve:
200 grams butter
Murray River salt

METHOD
For the Coffee-crusted Rack of Australian Lamb:
Remove the lamb loin from the bone; clean the meat of fat and remove the nerves. Season the lamb with salt. Wrap each loin with wet cheesecloth and cover with ground coffee beans. Wrap the coffee-crusted lamb in plastic wrap, and marinate for 6 hours. Unwrap the lamb and sear it on the Jade Plancha to get a nice caramelized color. Allow the lamb to cool. Transfer the lamb to a vacuum bag and poach in the water bath of Julabo Fusion Chef (immersion circulator) at 65˚C for 5 minutes. Switch to a bath at 56˚C, and then bring the temperature down to 54˚C. Remove the bag from the bath and allow it to reach room temperature. Transfer the bag to an ice bath in a refrigerator to cool for 30 minutes.

For the Australian Lamb Jus:
Add the xantham gum to the water and allow it to hydrate. Chop the lamb bones into small pieces. In a saucepot over medium heat, roast the lamb bones in grapeseed oil, cooking slowly to caramelize the bones. Drain the fat over a perforated hotel pan and transfer the bones back into the sauce pot. Pour 500 grams of xanthan gum-water solution into the saucepot, along with the xanthan gum, and reduce the liquid to a glaze. Pour another 500 grams of water solution into the pot and reduce the liquid by half. Add the rest of the water solution and cook slowly until the juice becomes substantial (about 60 minutes at this point). Pass the Lamb Jus through a fine chinois and transfer to an Electrolux Blast Chiller to thoroughly cool.

For the Fluffy Whisky:
In a saucepot, combine the milk and whisky. Simmer the whisky mixture until the alcohol evaporates. Add the cream to the pot and allow the mixture to cool. The total weight of the mixture should be 370 grams. Readjust with milk if necessary. Combine the whisky mixture with the Ultra Tex 4 and bring it to a simmer to dissolve the starch; season with the sea salt and soy salt. Transfer the mixture to an ice bath and cool to 30°C, while stirring. Pour the whisky mixture into the iSi Gourmet Whip Plus, and load with 2 iSi N20 charges.

For the Lettuce Emulsion:
Remove the stems from the lettuce leaves, wash, and dry. Pour 900 grams of water into a saucepot and bring to a boil. Season the water with sea salt. Dissolve the Novation 3600 starch in the remaining 100 grams of cold water and pour the mixture over the boiling water. Blanch the lettuce leaves in the boiling water mixture until tender and shock in ice. Squeeze the leaves dry, blend until perfectly smooth. Weigh the lettuce purée, and then measure 0.2 percent of the purée weight in xanthan gum; hydrate the xantham gum in water. Measure 10 percent of the purée weight in grapeseed oil. In a saucepot, combine the Lettuce Purée with the hydrated xanthan gum and emulsify using a hand blender. When fully hydrated and emulsifies, slowly pour in the grapeseed oil, blending to incorporate. Season with salt and white pepper. Pass the mixture through a fine sieve and reserve.

For the Braised Green Lettuce:
Trim the romaine lettuce leaves, including the bottom of each stem, to a length of 3 inches. Wash the lettuce leaves gently and allow them to air dry. Combine the water and the xanthan in a blender and mix until activation. In a saucepot, sweat the lettuce with the clarified butter and season with sea salt. Pour the xanthan solution over the lettuce leaves. Cover the pot and let the water reduce to glaze the lettuce.

To Assemble and Serve:
Transfer the vacuum pouch with the Coffee-crusted Rack of Australian Lamb to a bath at about 50C to reheat. Remove the lamb from the bag, and dry the meat on a towel. Sear the lamb quickly on the plancha. Emulsify 300 grams of the Lamb Jus with the butter and brush the loin with the emulsion. Slice the meat, and season with Murray River salt. Pour few drops of the Lettuce Emulstion in the center of Steelite’s FreeStyle plate. Arrange the lamb around it, with some of the Braised Green Lettuce leaves overlapping the meat slices. Dispense 3 drops of the Fuffy Whisky to the side of the meat. Pour the Lamb Jus onto the plate tableside.

Featured Equipment: Electrolux Blast Chiller, Julabo Immersion Circulator, iSi Gourmet Whip Plus, and Jade Range
Featured Product: Australian Lamb

 
 
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