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Chef Bradford Thompson formerly of Lever House– New York, NY
Chef Bradford Thompson
formerly of Lever House
390 Park Ave
New York, NY 10022-4608
(212) 888-2700
Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots
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Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots
Chef Bradford Thompson, formerly of Lever House – New York, NY
Adapted by StarChefs.com
July 2009
Yield: 4 Servings

INGREDIENTS

Almond Espuma:
1 liter almond milk
1 cup sliced almonds
1 sprig thyme

Lamb:
2 6 ounce lamb loins, trimmed
Pink peppercorn, cracked
Black peppercorn, cracked
Fennel seed
Salt
Olive Oil
Picked Thyme Leavs

Spring Pea Salad:
24 snap peas
24 snow peas
2 cups english peas
1 cup peeled fava beans

Dressing:
1/4 cup olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
salt and pepper
mint, julienned

Tempura Batter:
1 egg
1 cup ice cold water
1 cup rice flour
Bonito flakes, to taste
Pinch salt
Tempura pea leaves

METHOD

For the Almond Espuma:
Place the sprig of thyme in a bowl with the almond milk. Dry toast the almonds until they are almost burnt, then add to the almond milk. Wrap the bowl with plastic and leave it to sit on the counter for 1 hour.

After an hour, blend the ingredients in an immersion blender and strain the milk.

Let the milk cool. Once the milk has cooled, pour it into the iSi whipper and place in the refrigerator for 1 hour. Charge with two iSi N2O cream chargers and then leave in the refrigerator for 2 more hours.

For the Lamb:
Prepare a grill. Season the lamb with the mixture of peppercorns, fennel seed, and salt.
Grill the lamb over a medium hot fire for about 3-4 minutes per side until rare/ medium rare. Remove the lamb from the grill and brush it with olive oil and picked thyme leaves. Allow it to cool at room temperature.

For the Spring Pea Salad:
Blanch all of the peas separately in salted water and shock in ice water. Dry on paper towels and reserve. Whisk together the olive oil, orange juice, lemon juice, salt and pepper, and mint. Set aside and reserve for dressing.

For the Tempura Batter:
In a large bowl, add the flour, bonito flakes and a pinch of salt. Gently beat the egg and place the cold water in the soda siphon. Add the soda water to the flour and then the egg and stir to just combine with a fork, fingers or chopsticks. Do not over-mix, the batter should be a little lumpy. You can add an ice cube or two to keep batter cold.

For the Tempura Pea Leaves:
Add very cold water to soda siphon, charge with two iSi CO2 soda chargers.  Add water to tempura batter.  Dip leaves in and fry until golden.  Top with sea salt.

 
 
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