Sous Vide Lamb Chop, Roman Artichoke, Roasted Potato, Garlic Cream and Honey Roasted Pumpkin

Sous Vide Lamb Chop, 
Roman Artichoke, Roasted Potato, Garlic Cream

Ingredients                       Qty
Lamb rack          
salt              
black pepper            
olive oil                
butter                
rosemary              
jus                
whole garlic            
cream                
vegetable stock            
thyme                
fresh artichoke             
lemon juice            
baby potato with skin        
 200 gms
 to taste
to taste
270 ml
50 gms
 6 gms
30 gms
 7
100 ml
50 ml
2 gms
2
50 ml
2

 

Instruction

Marinate the lamb with salt and pepper and pan sear it in a hot pan with olive oil. Arrange the lamb in an L/D bag; add 3 gms of rosemary, 20 gms of butter and sous with the lamb at 65°C for 75 minutes. 

Clean the artichoke and soak it in water and lemon juice. Remove it from water, marinate with salt and pepper and fry it in olive oil at 155°C until it is cooked. Blanch the potato in salty boiling water and roast it with olive oil, butter, and garlic at 180°C. 

Season the whole garlic and roast it in the oven at 180°C for about 30 minutes. Once it is cold, squeeze the garlic to remove the clove and cook it with butter, cream, stock, and thyme until it becomes creamy. Serve all four together in one plate. 

 

Honey Roasted Pumpkin

Honey-Roasted-Pumpkin

Ingredients   Qty
butternut pumpkin                  
salt                      
black pepper                    
cinnamon powder                  
honey                        
butter                      
olive oil                      
thyme                      
500 gms
to taste
to taste
as required
50 gms
50 gms
10 ml
3 gms

Introductions

Cut the pumpkin in wedges and remove the seeds. 

Season the pumpkin with salt, pepper, and cinnamon and roast it in the oven with butter, oil, honey, and thyme at 170°C for about 25-30 minutes. It is ready to be served.