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Chef Marc-André Jetté of Restaurant Laloux – Montreal, Canada
Chef Marc-André Jetté
Restaurant Laloux
250, avenue des Pins Est
Montréal Québec H2W 1P3
(514) 287-9127

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
June 2009
Yield: 6 Servings


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

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


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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