Heartwarming Luxurious sous vide lamb dish
August 18, 2019
Source Dining Chef’s Recipe
Rockwood Cottage Sous Vide Lamb – By Quinn Spencer, Head Chef, Source Dining, Kyneton
Head Chef, Quinn Spencer, has masterfully created a succulent seared sous vide lamb rump, with an insanely good croquette of long and slow sous vide lamb neck, garnished with green onion, beautiful herbs and Holy Goat’s fromage frais. Here’s a word of warning however, this recipe is not for the faint hearted. You’ll need your sous vide water circulator and a couple of days to prepare this dish, but the end result is simply divine.
If anyone has had the pleasure of venturing up to Source Dining in Kyneton, then you’ll fall in love with this beautiful, impressive dining setting. The exceptional local, seasonal produce are used to create a wholesome, yet refined dining experience. Fortunately I was able to get my hands on their delicious Rockwood Cottage Sous Vide Lamb recipe.
Croquette of SOUS VIDE LAMB neck, seared SOUS VIDE LAMB rump, green onion, winter herbs, Holy goat fromage frais
SOUS VIDE LAMB CROQUETTES (30)
½ onion brunoise
1 clove garlic crushed
¼ bunch chopped thyme
¼ bunch chopped tarragon
100g roasted and chopped pistachios
750g braised sous vide lamb neck
Zest of 2 lemons
Half a bunch chopped parsley
150 g butter
75 g flour
150 ml port
80 g lamb jus
Salt/ pepper
Panko bread crumbs
Sauté onions until translucent add garlic and cook out, add lamb and thyme and soften meat. In a separate pan cook out butter and flour and add port Add to lamb mixture, fold in pistachios, lemon zest, parsley, Tarragon and jus, season to taste and roll into 40 g portions Flour, egg wash and crumb. Let set in cool room for at least 2 hours
SOUS VIDE LAMB RUMP (20)
20 lamb rumps, fat trimmed off
10 garlic cloves, sliced
20 sprig of thyme
Salt
Pepper
To cook the sous vide lamb rumps, preheat the water bath to a temperature of 56⁰C.
Rub a little salt and pepper into each rump, then seal the meat inside a vacuum bag with the sliced garlic and the sprig of thyme. Place the bag in the water bath and leave to cook for 45 minutes
CHIVE OIL
300 g chopped chive
600 g sunflower/grape seed oil
Blend chive and oil for 8 minutes in a Thermomix until the oil goes dark green.
Sieve the oil through an oil filter and let it cool
COMPRESSED CUCUMBER
2 continental cucumbers peeled and deseeded with the skin reserved
350 ml of chive oil
Salt and pepper
Dry the skin of the cucumber in a cool oven and grind to a powder. Cut the cucumber into 8cm long strips, mix the cucumber batons and oil together and put in a vacuum bag and seal at full compression
CHIVE ESPUMA
10 g tarragon vinegar
5 g salt
10 g water
65 g egg yolk
250 g chive oil
Cook egg yolks sous vide in a vac bag @ 68C for 20 min. Refresh yolks in iced water to stop cooking process.
Place sous vide yolks into Thermomix and gently sheer the oil, water and vinegar into the yolks into the egg mixture little by little. Pour the mixture in half a litre siphon bottle and add 2 siphon cartridges,
Keep the siphon at 40 ‘C in an immersion circulator.
SMOKED MT ZERO CHICK PEA PUREE
300 g cooked, drained & cooled Mt Zero chickpeas
100 g tahini
150 ml hot water
2 garlic cloves, crushed
125 ml freshly squeezed lemon juice, strained
2 tsp sea salt flakes
60 ml olive oil
PolyScience Smoking Gun
Hickory Wood chips for smoking gun
Place chick peas into a flat ½ gastro tray, cover with cling film. Fill the Smoking Gun chamber with wood chips, turn it on, light and apply the smoke under a corner of the tray with plastic wrap. Trap enough smoke to form a dense cloud under the plastic. Let stand, undisturbed, for 10 minutes. Release smoke, remove plastic wrap and mix to incorporate smoke flavour. Place chick peas into thermo mixer with all other ingredients and sheer into a fine puree
VINAIGRETTE
300 ml olive oil
100 ml apple cider vinegar
2 Tbsp. honey
1 tsp. full grain Dijon mustard
1/4 tsp. salt
Combine all of the ingredients in a blender and blend until smooth. Store refrigerated after using
GARNISH
Salad Burnette
River mint
Warrigal greens tips
Holy Goat Fromage frais
Bronze fennel tips
TO ASSEMBLE
Remove sous vide lamb rump from water bath pat dry, season and sear rump in hot frypan with a little oil, thyme and brown butter. Fry croquettes of sous vide braised lamb neck at 170⁰C for 4 min then season with rosemary salt. Place a line of warm chick pea puree down one side of plate. Slice rump and assemble atop. Cut croquettes in half and serve 3 halves per plate. Place a quenelle of fromage frais on lamb and add cucumber batons, greens and a little finishing salt. Drizzle with vinaigrette and siphon chive espuma to the other side of plate.
Serve.
