About the Dish
Roast grass-fed lamb from the Australian wilderness, momentarily smoked and served with porcini mushroom crema and lamb marsala sauce. A recipe that makes the most of standard racks without wastage.
Ingredients
Lamb roast
- 8 Ribs Standard rack
- Thyme to taste
- Salt and pepper to taste
- 10g Egg whites
- 20g Cream
- Kite strings
Porcini mushroom crema
- 100g Porcini mushrooms
- 3g Dried porcini mushrooms
- 10g Potatoes
- 1g Butter
- 20g Cream
- Salt and pepper to taste
- Small amount of water
Lamb in marsala sauce
- 50g Onion
- 30g Carrots
- 10g Celery
- 10g Poireau
- 1 Clove garlic
- 1 Bay leaf
- 100g Marsala wine
- 20g White wine vinegar
- 500g Chicken stock
Directions
Lamb roast
-
1
Remove all the bones and sinews from the rack of lamb and remove the loin and fat.
-
2
Process the pieces of meat from the rack in a food processor together with egg white, cream, salt and chopped thyme to make a paste.
-
3
Spread a thin layer of the lamb paste from 2. Roll the loin in the fat and tie with kite strings.
-
4
Season with salt and pepper, brown the lamb in a pan and roast in the oven at 180°C for 3 minutes, then leave to rest slightly.
Porcini mushroom crema
-
1
Fry porcini mushrooms and potatoes in butter and add white wine. After the alcohol has evaporated, add the chicken stock, add all the dried porcini that have been rehydrated and simmer gently.
-
2
Add the cream, blend to a smooth cream and season with salt.
Lamb in marsala sauce
-
1
Sauté the lamb bones and sinew with the vegetables until coloured, add the Marsala wine and skim off the alcohol. Add the white wine vinegar and bring to a light simmer, then add the chicken stock and bay leaf, reduce, strain and make a sauce.
Smoked chips (cherry) Smoke gun
-
1
Place the lamb cut into pieces in a box and smoke it instantly with a smoke gun.
-
2
Place the porcini mushroom crema and lamb marsala sauce on a plate, remove the lamb from the box and serve.
