Pan-roasted noisette served on a hot bean and rocket salad, parsnip puree, and sweet roasted onion stuffed with braised lamb and demi glace
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 450.00 | g | Lamb stewing, cubed |
| 100.00 | g | Onions diced |
| 5.00 | g | Garlic minced |
| Parsnip 100g | ||
| 3.00 | pc | Saffron |
| 1.00 | g | ROBERTSONS Cinnamon 6 x 600g |
| 1.00 | g | ROBERTSONS Turmeric 6 x 800 g |
| 5.00 | g | Ginger, Grated |
| 15.00 | g | Coriander, fresh (Cilantro) stalks and roots removed |
| 65.00 | g | Lentils |
| 65.00 | g | Chickpeas, drained |
| 65.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 5.00 | g | Oregano, dried |
| 50.00 | g | Spinach |
| KNORR Brown Roux 1 x 20kg | ||
| 100.00 | g | Onions whole |
| Lamb and Parsnip, mix Mascarpone | ||
| 100.00 | ml | KNORR Demi-Glace 3 x 800g |
| Parsnip Puree | ||
| Parsnip diced | ||
| 100.00 | g | Onions diced |
| 1.00 | cl | Garlic, cloves diced |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| Pan Roasted Lamb Noisette served on a Hot Bean and Rocket Salad | ||
| 500.00 | g | Lamb rack,deboned, loin and flap attached |
| 20.00 | g | Robertsons Veggie Seasoning |
| Green Bean, french cut 50g | ||
| 50.00 | g | Snow peas/ Mange tout halved |
| 50.00 | g | Green peas shelled |
| 50.00 | g | Tinned cannellinni beans cooked |
| 50.00 | g | Chickpeas, drained cooked |
| 20.00 | g | Mushrooms sliced |
| Lemon zest | ||
| 35.00 | g | Rocket wild stems removed |
| Tomato concasse | ||
| 30.00 | ml | KNORR Italian Salad Dressing 6 x 1L |
Preparation
1. Brown meat, onion, celery and parsnip, cover with enough cold water and bring to the boil. Turn down to a simmer
2. Add the spices and allow to simmer until the meat is fork tender
3. Add the cooked pulses, tomato and oregano
4. Thicken SLIGHTLY using the brown roux
5. Pre heat the oven to 160C. Place the onions in a roasting pan, cover halfway with water and bake in the oven for 11/2 hour. Turn the onion over and bake for another 11/2 hour, or until the onions are very tender.
Turn the oven up to 180C.
6. Gently remove the inner layer of the onions, leaving the 3 outer layers intact. Reserve the inner layers. Combine the parsnips and lamb in a small bowl and season to taste with salt and pepper (add the mascarpone if desired). Place the onions on a baking sheet and spoon the lamb mixture into the hollowed centers. Bake for 7-10 minutes, or until hot. Carefully peel off and discard the outer layer of each onion.
7. Baste the onion with some of the prepared demi-glaze, top with deep fried onion rings and serve with lamb noisette and parsnip puree
Parsnip Puree:
1.Sweat the onion, parsnip and garlic together.
Add the meadowland classique and simmer until the parsnip becomes pulpy
Add the reserved onion inners from the roasted onions
Season and puree until smooth
Pan-roasted lamb noisette served on a hot bean and rocket salad:
1.Rub the loin meat with the veggie seasoning.
Roll and secure with string
Render fat and seal
Place into the oven and roast until desired internal temperature has been reached.
Remove from the oven and allow to rest for 5 minutes before slicing into 1.5 cm slices.
Serve 3 slices per person
2. Blanch and refresh all the green vegetables
Heat a sauté pan and sauté the mushrooms, add the rest of the ingredients, toss with the Knorr Italian salad dressing. Season to taste and serve immediately
