For the Roast Lamb 

Ingredients

  • rack of lamb
  • garlic
  • thyme
  • red peppers
  • olive oil
  • sunflower oil
  • fresh lemon
  • chives

Method

  1. To make the red pepper pesto to coat the lamb, peel the peppers and dry their peels in an Excalibur.
  2. 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.
  3. For the lamb, parquet the rack leaving the fat on the back.
  4. Season the lamb with salt and then sauté in nut butter, so that the fat turns a nice golden color.
  5. 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.
  6. 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.
  7. Roast shortly again before serving and then coat with the red pepper pesto, chives and fresh lemon zest.
  8. 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:

  1. To make the aubergine compote, halve 10 fresh aubergines and then cut into pieces.
  2. 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.
  3. Steam the cooked aubergines for 15 minutes and then remove the soft interior from the skin.
  4. Squeeze the soft interior in a strainer overnight to remove the liquid.
  5. Peel the remaining fresh aubergines and then cut thinly on a slicer (level 1).
  6. Sauté the aubergine slices in hot olive oil with garlic and thyme until they have lost their moisture but have not gained any color.
  7. Dry the slices on a cloth and then halve them.
  8. Arrange the slices on gourmet paper to create a nice mat and then halve the mat and place it on cling film.
  9. Place the aubergine compote onto the slices lengthwise using a piping bag, then roll up the slices to crate tubes.
  10. 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

  1. 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.
  2. Add the miso paste and sauté briefly,  then deglaze the pan with the two vinegars and bring to a boil.
  3. 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.
  4. Meanwhile, halve the aubergines, cut into cubes and marinate in olive oil and salt.
  5. Cover with tin foil and place in the oven at 160°C for 50 minutes.
  6. Once cooked, remove the soft interior from the skin and then place in a Thermomix.
  7. 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.
  8. Pass through a fine microfiber sieve and set aside.

For the Glazed Confit Peppers

Ingredients

  • red peppers
  • olive oil
  • thyme
  • rosemary
  • garlic

Method

  1. Heat olive oil (not too hot) and then add the herbs and garlic. Allow to infuse so that the oil becomes nicely flavored.
  2. 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
  3. 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.
  4. 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

  1. Heat all ingredients except the mini peppers together in Thermomix to 80°C.
  2. Once the temperature is reached, mix at the highest level and salt, then cool quickly and pass through a fine microfiber sieve.
  3. Leave the oil to stand so that the turbidities settle down and drain the oil from above.
  4. Add the mini peppers to the cool oil and allow to infuse.
  5. 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

  1. Stir egg yolk and mustard together and then emulsify with the oil using a hand blender to create to a smooth mayonnaise.
  2. 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

  1. Place the lamb cutoffs in a pan with a little oil and sauté until they turn a good golden color.
  2. Add the shallots and mushrooms and fry until they are golden.
  3. Place the lamb bones in the oven at 180°C and roast until they are golden.
  4. 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.
  5. Season with spices and garlic, add the pepper and lemon rind and simmer for 20 minutes, until the sauce has the necessary strength.
  6. Pass through a fine sieve and lightly bind with Maizena.
  7. Emulsify with some butter, add fresh thyme, wild garlic, tomatoes and cumin and let infuse for another 10 minutes.
  8. 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

  1. Season lamb shanks with salt and pepper and sauté vigorously so that it gains good color.
  2. Allow to cool briefly and then vacuum seal with the veal jus, a little rosemary, thyme and garlic.
  3. Steam the vacuumed lamb in the oven at 72°C for 16 hours.
  4. Separate the stock from the meat and place the stock in a pot on the stove.
  5. 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.
  6. Sweat the shallots and mushrooms in a little butter until golden, add garlic and deglaze with the alcohol.
  7. All the liquid to reduce and and the the clarified lamb stock base and veal jus and simmer for 20 minutes.
  8. Pass sauce through a sieve and bind with Maizena to the desired consistency.
  9. Add herbs, spices and tomatoes, stir in butter, allow to infuse for another 20 minutes and pass through a fine microfiber sieve again.
  10. Once the sauce is done, go back to the lamb shanks and dislodge the meat from the bones, free from fat, bones and tendons.
  11. Mix the meat with 2% Aktivia mix and then press into small metal molds and store overnight in the refrigerator
  12. 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

  1. Peel potatoes and boil in salted water, then steam in the pot and smoke twice.
  2. Peel potatoes and then push through a fine sieve.
  3. Place the mashed potato with the remaining ingredients in a food processor and blend to a liquid puree.
  4. Season to taste and pass through a fine sieve again.
  5. 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

  1. 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