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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep38 - Sous Vide Lamb with Crispy Brains and Caramelised Onion Purée


Team: Mitch & Laura

Prep: 1 hour 45 mins

Cook: 1 hour 30 mins

Serves: 4

 

INGREDIENTS

1 bunch rosemary, leaves removed (reserve 2 sprigs for lamb)

10g dried porcini

2 medium potatoes

1 bunch heirloom carrots, peeled, halved lengthways

100g snow pea tendrils

 

CARAMELISED ONIONS

100g butter

4 large brown onions, thinly sliced

 

SOUS VIDE LAMB

2 lamb loins with fat cap

50g butter

2 sprigs rosemary

 

MINT SAUCE

1 bunch mint, leaves picked

juice of 1 lemon

pinch salt

 

CRISPY BRAINS

2 lamb brains, trimmed, cut into 2cm pieces

plain seasoned flour, for dusting

1 egg, lightly beaten

100g panko crumbs

5g dried anchovies, finely chopped

 

METHOD

  1. Preheat oven to 180C.
  2. Place rosemary leaves on an oven tray.
  3. Roast for about 30 minutes or until brown. Cool completely. Place in a spice blender or small processor with the porcini and blend to form a fine powder. Pass through a sieve to remove any larger pieces. Season with salt.
  4. Place potatoes on an oven tray. Bake for about 40 minutes or until very tender. When cool enough to handle, peel away skin. Mash flesh or pass through a ricer to form a fine puree.
  5. Meanwhile, to make caramelised onions, heat butter in a saucepan over medium heat. Cook onions, stirring occasionally, until golden brown and very soft. Blend to form a coarse puree. Stir into mashed potato until well combined.
  6. Trim lamb, removing fat cap. Chop fat coarsely and reserve.
  7. Season lamb and place in a sous vide bag with butter and rosemary. Seal the bag.
  8. Bring a large saucepan of water to 60C. Add lamb and cook, maintaining temperature, for 20 minutes.
  9. Remove lamb from sous vide bag and roll in rosemary and porcini powder.
  10. Heat an oiled frying pan over high heat. Cook lamb, turning, until browned all over. Transfer to a warm plate to rest for 5 minutes.
  11. To make mint sauce, cook half the reserved lamb fat in a frying pan over medium heat until rendered.
  12. Blend mint, juice and salt with 2 tablespoons of the liquid fat to form a smooth puree.
  13. Add carrots to same pan with lamb fat. Cook over medium-low heat, turning, until tender and caramelised. Season.
  14. Dust lamb brains with seasoned flour. Dip in egg and then combined breadcrumbs and anchovies.
  15. Deep fry brains until golden and crisp. Drain on absorbent paper.
  16. Toss snow pea tendrils with a little of the mint sauce.
  17. Serve lamb, crispy brains and puree with carrots, snow pea tendrils and remaining mint sauce.

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