This dish was inspired by the winter seasons and the ever glowing lamb selection. We took the concept of lamb in the forest and tried to interpret the sensual feeling one might encounter when hunting. We used pine and juniper and used some techniques that played well with the texture and balance. We originally wanted to use duck breast but felt the dish would have more to offer with slight game notes as well as the sauce which made the dish.
Lamb loin, blueberry sauce, paleo shortbread, onion soubise, apple , parsley root, red wine blueberries.
For the lamb.
Phase 1 :
season a 4-6 oz lamb loin with salt and pepper then , place in a vacuum bag and seal.
Place the lamb in a bath set to 140 degrees F and cook for 30 mins.
Phase 2:
Add oil to a skillet and add the lamb when the oil moves freely.
Sear for 2 mins on each side or until fully carmelized.
Phase 3:
Place in a wire rack and rest for 5 minutes.
When ready to plate,
Slice lamb to desired size and season meat with sea salt.
Alternatively :
Season lamb with salt and pepper and proceed with phase 2.
After the loin is seared place in a 400 degree oven for 15 mins or until it reaches an internal temperature of 142 degrees.
Remove from oven and place on a wire rack and rest for 5-10 minutes.
When ready to plate , Slice lamb to desired size and season with sea salt.
Blueberry-
For the sauce:
½ c. Dried blueberries
2 c. Fresh Blueberries
2 c. Water
¾ c. Red Wine
10g coconut sugar
2g salt
Method:
Place all ingredients in a sauce pan large enough to accommodate everything.
Bring to a boil the reduce heat to a simmer.
Simmer mixture for 40 mins. And transfer to a blender.
Blend for 3 mins until smooth .
Strain puree through a chinois or fine mesh strainer.
Set aside.
For the red wine blueberries:
½ c. fresh blueberries
¼ c. red wine vinegar
1/8 c. red wine
Place all ingredients in a vaccum bag and seal at 92% suction.
Place in a 180 degree water bath for 7 mins.
Remove from water bath and submerge in an ice bath.
Set aside for later use.
Paleo shortbread:
½ c. Almond flour
2 c. Coconut flour
8T Unsalted Butter
2 Eggs
1 Egg yolk
20g coconut sugar
3g salt.
Method.
Place Coconut flour, almond flour, and salt together in a small bowl
Place butter and sugar in a large bowl and whisk together until creamy and homogenous.
Whisk in eggs and egg yolk one at a time until fully incorporated.
In 3 Additions, add the dry ingredients until fully incorporated.4
Cover bowl and refrigerate for an hour.
Take the dough mixture and scoop out spoon size potions. Flatten into ¼ in. thickness and place in a baking sheet lined with parchment paper.
Bake in a 335 degree oven for 15 mins or until golden brown.
Let cool for 15 mins.
Transfer to food processer and pulse until you have large crumbs.
Onion soubise
3 Large onions
16 T Unsalted buter
1 c Water
5g salt
Method :
Thinly slice onions and place in large sauce pot along with 2T of the butter.
Sweat onions until translucent.
Add the rest of the butter, salt and water. Stir.
Cover with a lid and stir occasionally for 40 mins.
Remove the lid and continue to cook until most or all of the water is removed. Transfer contents to blender and blend for 4 mins until smooth and fluid. Add water if necessary.
Transfer to a squeeze bottle until needed.
Compressed apple
1 Apple
¼ c Water
1/4 c rice vinegar
½ t Ascorbic acid (an antioxidant)
Method
Mix the water, vinegar, and acid in a small bowl.
Slice the apple thinly, on a Japanese mandolin.
With a 1 inch or smaller sized circle cutter, cut apple slices into rounds and place them into acid mixture.
Place all of the apple circles and the acid mixture in a vacuum bag and seal at 95% suction.
