For the Roast Lamb
Ingredients
- rack of lamb
- garlic
- thyme
- red peppers
- olive oil
- sunflower oil
- fresh lemon
- chives
Method
- To make the red pepper pesto to coat the lamb, peel the peppers and dry their peels in an Excalibur.
- Place the dried pepper skins in a Thermomix with 80% sunflower oil and 20% olive oil and blend to make a pesto. Add salt to taste.
- For the lamb, parquet the rack leaving the fat on the back.
- Season the lamb with salt and then sauté in nut butter, so that the fat turns a nice golden color.
- Cook the lamb in the oven at 180°C for 2 minutes, then strain into a Holdomat to raise the temperature to approximately 42-44°C.
- Roast the lamb again, this time in a pan, and add fresh butter, thyme and garlic. Cook until the core temperature of the lamb reaches 50°C and then remove from the heat and allow to rest.
- Roast shortly again before serving and then coat with the red pepper pesto, chives and fresh lemon zest.
- Carve the lamb and then brush with nut butter and season with Maldon Sea Salt and freshly ground black pepper.
For the Eggplant Rolls
Ingredients
- fresh eggplant
- 700g scraped aubergine meat
- 100g shallot brunoise
- 100ml calf jus
- 100g miso paste
- lime zest
- olive oil
- salt
- pepper
- thyme
- garlic
Method:
- To make the aubergine compote, halve 10 fresh aubergines and then cut into pieces.
- Marinate with olive oil, thyme, garlic and salt and then roast in the oven at 160°C for 50 minutes then remove from the oven.
- Steam the cooked aubergines for 15 minutes and then remove the soft interior from the skin.
- Squeeze the soft interior in a strainer overnight to remove the liquid.
- Peel the remaining fresh aubergines and then cut thinly on a slicer (level 1).
- Sauté the aubergine slices in hot olive oil with garlic and thyme until they have lost their moisture but have not gained any color.
- Dry the slices on a cloth and then halve them.
- Arrange the slices on gourmet paper to create a nice mat and then halve the mat and place it on cling film.
- Place the aubergine compote onto the slices lengthwise using a piping bag, then roll up the slices to crate tubes.
- Allow to cool completely and then cut into 4cm pieces and warm them before serving.
For the Aubergine Purée
Ingredients
- 20 pieces of eggplant
- olive oil
- salt
- lemon
- xanthan
- butter
- 50g shallots
- 50g mushrooms
- ½ clove of garlic
- 100g miso paste bright
- 50g sherry vinegar
- dark balsamic vinegar
- 300ml Jus
- 2 sprigs of thyme
Method
- To make the miso reduction, sweat the shallots, garlic and mushrooms in a little butter being sure to not allow them to gain any color.
- Add the miso paste and sauté briefly, then deglaze the pan with the two vinegars and bring to a boil.
- Add the jus and then bring to the boil again before adding the thyme and seasoning with salt and pepper. Leave to infuse for 15 minutes.
- Meanwhile, halve the aubergines, cut into cubes and marinate in olive oil and salt.
- Cover with tin foil and place in the oven at 160°C for 50 minutes.
- Once cooked, remove the soft interior from the skin and then place in a Thermomix.
- Blend the aubergine interior with 400ml of the miso reduction, some butter and xanthan until it has reached the consistency of a good purée. Season with salt and pepper, and add some lemon juice and lime zest.
- Pass through a fine microfiber sieve and set aside.
For the Glazed Confit Peppers
Ingredients
- red peppers
- olive oil
- thyme
- rosemary
- garlic
Method
- Heat olive oil (not too hot) and then add the herbs and garlic. Allow to infuse so that the oil becomes nicely flavored.
- Peel the peppers and round them out to 2.6 cm in diameter and confit in the oil until soft, but still slightly al dente
- Remove the peppers and allow both the peppers and oil to cool. Once cooled, add the peppers back into the oil and store for later use.
- Just before service, warm the peppers in a pan with a little olive oil.
For the Mini Peppers
Ingredients
- mini peppers
- 400ml sunflower oil
- 300g fresh herbs (wild garlic / watercress / nasturtium / rosemary / thyme / dill / parsley)
- 150g of fresh spinach
- Salt
Method
- Heat all ingredients except the mini peppers together in Thermomix to 80°C.
- Once the temperature is reached, mix at the highest level and salt, then cool quickly and pass through a fine microfiber sieve.
- Leave the oil to stand so that the turbidities settle down and drain the oil from above.
- Add the mini peppers to the cool oil and allow to infuse.
- Warm the mini peppers just before service.
For the Miso Mayonnaise
Ingredients
- 75g egg yolk
- 20g mustard
- 10g of Mizkan rice vinegar
- 290g sunflower oil
- 60g miso paste
- salt
- cayenne
- juice and zest of 1 lime
Method
- Stir egg yolk and mustard together and then emulsify with the oil using a hand blender to create to a smooth mayonnaise.
- Season with the remaining ingredients and pass through a fine microfiber sieve.
For the Cumin Lamb Jus
Ingredients
- 150g shallots
- 150g mushrooms
- 250g lamb cutoffs
- 250g lamb bones
- 500ml red wine
- 250ml Madeira
- 250ml red port wine
- Some coriander seeds
- 2l calf jus
- 500ml poultry fund
- 1 bulb of garlic
- 4 cherry tomatoes
- ½ red pepper
- 2 tablespoons Dried bell peppers (use some from the red pepper pesto step)
- rind of a lemon
- fresh thyme
- cumin
- 10g wild garlic
- zest from 1 lemon
- some lemon juice
Method
- Place the lamb cutoffs in a pan with a little oil and sauté until they turn a good golden color.
- Add the shallots and mushrooms and fry until they are golden.
- Place the lamb bones in the oven at 180°C and roast until they are golden.
- Deglaze the roasting pan with the alcohols and boil until completely reduced, then top up with poultry stock and veal jus and bring back to the boil.
- Season with spices and garlic, add the pepper and lemon rind and simmer for 20 minutes, until the sauce has the necessary strength.
- Pass through a fine sieve and lightly bind with Maizena.
- Emulsify with some butter, add fresh thyme, wild garlic, tomatoes and cumin and let infuse for another 10 minutes.
- Season to taste and pass through a fine microfiber sieve.
For the Lamb Shank Ragout
Ingredients
- lamb shanks
- salt
- rosemary
- thyme
- garlic
- 2l veal jus
- 150g shallots
- 200g mushrooms
- 500ml red wine
- 250ml local port wine
- 250ml Madeira
- ½ tuber garlic
- 1l calf jus
- 1 essl. coriander seeds
- cumin
- 4 cherry tomatoes
- 50g fresh butter
- fresh rosemary
- fresh thyme
Method
- Season lamb shanks with salt and pepper and sauté vigorously so that it gains good color.
- Allow to cool briefly and then vacuum seal with the veal jus, a little rosemary, thyme and garlic.
- Steam the vacuumed lamb in the oven at 72°C for 16 hours.
- Separate the stock from the meat and place the stock in a pot on the stove.
- Slowly boil the stock , so that the protein flocculates and clarifies the brew, let stand for 15 minutes and pass through a fine strainer, do not press or shake, but let it run.
- Sweat the shallots and mushrooms in a little butter until golden, add garlic and deglaze with the alcohol.
- All the liquid to reduce and and the the clarified lamb stock base and veal jus and simmer for 20 minutes.
- Pass sauce through a sieve and bind with Maizena to the desired consistency.
- Add herbs, spices and tomatoes, stir in butter, allow to infuse for another 20 minutes and pass through a fine microfiber sieve again.
- Once the sauce is done, go back to the lamb shanks and dislodge the meat from the bones, free from fat, bones and tendons.
- Mix the meat with 2% Aktivia mix and then press into small metal molds and store overnight in the refrigerator
- To serve, cut into 1cm cubes, warm and cover with the stew sauce.
For the Smoked Potato Foam
Ingredients
- 500g floury potatoes
- 100ml poultry fund
- 200ml milk
- 200ml cream
- 100g nut butter
- salt
Method
- Peel potatoes and boil in salted water, then steam in the pot and smoke twice.
- Peel potatoes and then push through a fine sieve.
- Place the mashed potato with the remaining ingredients in a food processor and blend to a liquid puree.
- Season to taste and pass through a fine sieve again.
- Pour into an espuma bottle, load with 2 capsules and keep warm at 55°C in a water bath until service.
For the Potato Crumble
Ingredients
- Potato crumble (Sosa: Air Bag Patata)
- sunflower oil
- salt
Method
- Puff potato crumble in hot fat, season with salt directly and drain on kitchen towel.
Recipe Courtesy of Rolf Fliegauf of 2 Michelin-starred Ecco Ascona and Ecco St Moritz.
Rolf Fliegauf Chef Feature
Images © Tania Quispe