Sous Vide Lamb Chop,
Roman Artichoke, Roasted Potato, Garlic Cream
baby potato with skin
| 200 gms
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
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.