About the Dish
In the juicy roasted finish, the moist Aussie lamb’s umami and deep flavor, along with seasonal colorful vegetables, please enjoy with your eyes and taste with your tongue.
- 250g Lamb thigh
- 120g Champignon dixelles
- 20g Herb bread crumbs
- 10g Grated cheese
- 50g Olive oil
- 20g Honey
- 10g Mustard
- 4 Thyme
- 1 Eggplant
- 40g Flower leaf mushroom
- 4 Tomato berries
- 1 Turnip
- Appropriate amount salt/pepper
- 90cc Jeux de Harnault
- 1/2 Black radish
- 4 mini carrots
- 2 Endives
- 20g Mint
- 90cc Fond de veau
- 10cc Lemon juice
- 0.2g Saffron
Prepare the thigh meat of the lamb in advance, acezone and poiré.
Pre-treat side vegetables such as eggplants, flower mushrooms, mini tomatoes, black radish, mini carrots, endives, and turnips.
Vacuum pack the thyme and lamb thigh, heat with low temperature steam at 70°C for 30 minutes, and let it rest in a warm place.
Put the champignon dixel, herb bread crumbs, and grated cheese in a bowl and mix.
Spread thinly on saran wrap to make a champignon root and let it rest in the refrigerator for about 30 minutes.
Wrap the lamb thigh from 1. with the champignon root from 5. and bake in the oven at 180°C for 10 minutes.
Combine mint, olive oil, honey, mustard, lemon juice, salt and pepper in a mixer to finish the sauce mint.
Combine the ju de agno and fond de veau, acezone to finish the sauce.
Pour the sauce from 8 and the mint from 7 onto a plate, and top with
Cut the thigh meat of the lamb and put it on. Dress the vegetables from step 2 in a colorful way.