Tuesday, July 16, 2013


This is the perfect dinner dish because it has a very tender cut and full of flavor.
Lamb medallions 70g x 2
Salt 2g
Pepper 2g
Chop shallots 5g
Red wine 10ml
Demi-glaze 10ml
Waffle potato 20g
Pumpkin peeled 50g
Potato peeled 30g
Soft butter 5g
Milk 5ml
Fresh vegetables 15g
Eggplant 30g
Onions 10g
Garlic 5g
Cumin 2g
Chopped parsley 10g
Tomato peeled and diced 20g


For the lamb:
Season and grill the lamb until medium done. Set aside.

For the sauce:
Sauté the shallots and add the red wine. Reduce until 10% is left.
Add the demi-glaze and cook for 5 minutes.
Season and finish with soft butter.

For the waffle potato:
Using a mandolin, slice criss-cross the potato and wash with cold water to take away the starch.
Soak for a little while in cold water and deep fry in clean oil.
Pat dry with a paper towel.

For the pumpkin mash:
Boil the potato and the pumpkin together until soft, then mash.
Add the milk and season.
Mix well and finish with soft butter.

For the eggplant timbale:
In a shallow pan sauté the onions, eggplant and garlic until the eggplant is soft.
Add the tomatoes and season with salt and pepper and cumin.
Finish by adding chopped parsley and set aside.

Assemble for plating:
Arrange the lamb in the center of the plate and make 1 quenelle of the mashed pumpkin.
Arrange the potato crisps on the top of pumpkin mash.
Using a 2 inch ring scale, place the eggplant mixture in the center of the plate.
Drizzle  with shallot sauce and serve hot.

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