Serves:
4 - 6 portions
Ingredients
2 medium witlof - cut into quarters lengthways
pinch of sugar
pinch of sea salt
pinch white pepper
2 tbsp grape-seed oil
500 ml chicken stock
4 nos small racks of lamb with
6 cutlets per rack - trimmed of all fat
sea salt
white pepper
3 tbsp grape-seed oil 1 large bunch fresh thyme
100 g Japanese white miso paste
15 g blue cheese
1 tsp soy sauce
1 tsp mirin
1 tsp ginger - grated
1 large bunch snow pea leaves - blanched in boiling water for
one second
GARNISHES
1 tsp green onion - finely chopped
1 tsp chives - finely chopped
1 tsp black sesame seeds
Method
1. Place the witlof into a small baking dish and cover two thirds
of the way with chicken stock. Add grape-seed oil and season with
a pinch of sugar, sea salt and white pepper. Cover with aluminum
foil and cook for 1 hour in an oven pre-heated at 220°C. Remove
from oven when witlof is tender and set aside covered.
2. Reduce oven temperature to 130°C for lamb.
3. Season the outside of each lamb rack with salt and pepper.
4. Heat grape-seed oil in a frying pan until it gives off a haze,
sear lamb quickly over high heat until brown.
5. Remove lamb from frying pan and place onto an oven tray with
thyme stalks under each lamb rack. Place into pre-heated oven
and roast for 30-40 minutes, or until cooked to your preference.
6. Meanwhile, bring remaining chicken stock to the boil, reduce
to a simmer and add miso paste. Stir until completely dissolved.
Add blue cheese and continue to stir until dissolved and sauce
thickens. Add soy sauce, mirin and ginger, stirring constantly.
Remove from heat and strain sauce through a fine meshed sieve.
Taste and adjust seasoning to your palate.
7. Once lamb is cooked remove from oven. Remove the meat from
each rack of lamb in one piece by slicing lengthwise along the
bone. Discard bones. Slice lamb into thick medallions.
8. To serve, arrange blanched snow pea leaves in the centre of
serving plates, top with braised witlof and lamb medallions. Spoon
over miso sauce.
9. Garnish with green onion, chives and sprinkle with black sesame
seeds.
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