Ingredients
- Lamb Loin, Cleaned- 1 half saddle
- White Onion - 6 pieces
- Russet Potato - 4 large potato
- Carrot - 1
- Shallot - 3
- Garlic - 3 cloves
- Grapeseed Oil - 2 cups
- White Wine - 1 cup
- White Wine Vinegar - 1 cup
- 35% Cream - 1 cup
- Thyme - 1 bunch
- Parsley - 1 bunch
- Olive Oil - 1/2 cup
- Coriander Seed, Whole - 2 tablespoons
- Fennel Seed, whole - 2 tablespoons
- Black Peppercorn - 2 tablespoons
- Honey - ¼ cup
- Sugar - ¼ cup
- Bay leaf - 2 piece
Instructions
- Set oven to 400F, Line 1/8th sheet pan with salt, pierce and roast potato.
- Gather portion of lamb and begin butchery.
- Season flesh of lamb and begin rendering fat in skillet.
- Prepare all ingredients for knife work and containers for finished product (Onion Crema, Onion petals, Court bouillon, Potato wedges, Potato onion broth, trim herbs for oil)
- Remove rendered lamb from pan to rest
- Strain and reserve lamb fat and gently wipe residual fat around the surface of pan with paper towel. Place skillet to side to cool.
- Begin sweating onions for Crema, aromatics for Court and bring to simmer onion and potato broth and pickle liquid for wedges.
- Deglaze aromatics with white wine and reduce to au sec.
- Add water to court, bring to simmer.
- Prepare cartouches and bay leaf sachet for potato onion broth and onion petals.
- Add onion halves to court and cover with cartouche to poach.
- Place potato wedges into simmering pickling liquid and allow to cook through. Place to side to cool.
- Add cream to translucent onions and reduce.
- Pick thyme buds
- Crush and combine spice blend.
- Remove Roast potato from oven, check for doneness, slice in half and allow to steam out.
- Turn oven temperature to 300F.
- Prepare strainers and containers for broth and crema. Prepare blender and sieve.
- Remove Onion petals from heat and allow to cool in court.
- Strain and reserve potato broth. Strain onion crema and prepare blender and sieve.
- Heat oil for frying thyme, prepare drain towel and small sieve.
- Blend Onion crema and pass through sieve. Reserve in squeeze bottle.
- Fry thyme leaves, drain on paper towel and season with salt. Move oil to safe location to cool.
- Place herbs into blender, place olive oil into pan and heat to smoke. Blend herb oil.
- Allow to macerate.
- Remove onion halves from court, pat dray and place in cold skillet. Heat on high and char cut surface.
- Peel apart petals of onion for appropriate size. Peel away membrane and brush with rendered lamb fat. Reserve on 1/8th sheet tray with pickled potato wedge.
- Brush lamb fat with honey and spread spice blend evenly along surface.
- Place lamb into oven to begin roasting.
- Gather plates, clean and polish.
- Align mise en place for finished plate, strain herb oil and chill in fridge, gently heat broth on stove.
- Rotate lamb half way through cooking.
- Prepare carving station for lamb and pot rests.
- Place plates into oven to warm.
- Remove lamb from oven and place in warm area to rest.
- Heat onion petals and potato wedges in stove
- Remove plates from oven and swirl together potato broth and herb oil.
- Carve lamb, brush with rendered lamb fat and season surface with finishing salt.
- Pipe onion crema onto plate and tap the circle flat by hitting the bottom of plate with palm of hand.
- Remove onion petals and wedges from oven. Place wedge in center of crema and rest petal on top.
- Pour onion broth and thyme oil into center of onion petal. Garnish with fried thyme leaves.
- Place cut lamb onto plate. Clean plates and serve.
