Lamb Loin En Sous Vide | Roasted Beetroot & amp; Skin|Cramelised Artichoke & Chive Flowers

METHOD:

For Lamb En Sous Vide:

Marinate the lamb loin with sliced garlic, salt, cracked pepper, Olive Oil and fine chopped garlic & thyme. Vac pack the marinated lamb in 50 mm food grade bag (remove the air) and cooked in sous vide bath for around 50 mins at 55 degree Celsius.

Remove lamb from the vac pack once ready to serve and seared in a hot sauce pan with a little olive oil & butter to color the lamb around the outside. Make sure we rest the lamb loin for 3-4mins for better doneness.

For Roasted Beetroot, Puree & Skin:

Marinate the beetroot with salt, pepper & olive oil then roast in the oven for 60 mins at 145 degree Celsius. Once it’s roasted take two beetroots and cut into cubes 3/4 –inches and keep the trimming aside.

 Puree:  Peeled the rest of the beetroot, mix with beetroot trimmings and blend. While blending add the balsamic vinegar and liquid glucose (it gives a shine to puree also helps in emulsifying). Sieve the puree and season with salt.

Beetroot Skin: For beetroot skin spread the puree with palette knife like a thin sheet on silpat and leave on the pass to de-hydrate for around 45mins. You can give a desire shape to skin for plating while it is hot, moments the skin gets cold it will hold the shape.

Caramelized Artichokes: With a super sharp, heavy duty knife, lop off the top of the artichoke and cut off the stem at the base of the artichoke. Then remove the bottom row of leaves and rinse well under the cold water.

Fill a large pot with about two inches of water and set in the artichoke bottom side down. Then add crushed garlic clove, little salt, thyme and a spoon of olive oil. Set on the fire and bring to a boil over high heat, then reduce the temp. On simmer. Cover and steam the artichokes for around 30 mins, until tender. While serving cut into 1 by 2, dust with sugar and caramelized on a thick bottom pan.

The Final Presentation:

Take a deep round pasta plate and put one dollop of beetroot puree in the centre followed by four dots and four diced beetroot on the side, then place the lamb loin in the centre of the plate and artichokes by the side. 

Finally garnish the plate with Beetroot skin and chive flowers.