3 Racks of lamb loin
3 Tbsp of fennel seed
3 Tbsp of coriander seed
1 tsp of peppercorn
2 Tbsp or salt
3 Tbsp of blend oil
2 Boneless skinless Chicken breast
3 Egg white
2 Tbsp of salt
16 oz of cream
5 sprig of fresh tarragon
5 oz of sun dried tomato small diced
3 Tbsp of parsley
1 Egg white
2 Tsp fennel coriander mix
1 caul fat
From one rack: reserved bones
2 oz of celery
2 oz of carrots
4 oz of onions
1 Tbsp of tomato paste
4 oz of cabernet sauvignon red wine
2 thyme sprig
1 bay leaf
24 oz veal stock
1 oz of butter
Method of Preparation
1. Separate the loin from the rack, and clean. Save the bones for the sauce.
2. Toast the spices in 350-degree oven until the aromas release then coarsely grind in spice grinder.
3. Season the lamb with salt and spices. Next, add it to a smoking hot pan with blended oil and quickly sear just to develop carmelization. Baste with hot oil from pan to help develop a crust.
4. Immediately wrap the lamb loin in parchment paper, and then plastic wrap. It should look like a sausage. Tie tightly in a plastic bag and shock in an ice water bath.
5. Roughly chop chicken breast and then process in a robot coupe with salt until smooth. Add in the egg whites and process further until it is lightly shiny. Quickly incorporate cream by pulsing the robot coupe, and then push through a tamis and fold in tarragon, parsley and sun dried tomato. Chill thoroughly.
*Be sure to keep all components very cold During step 5.
6. On a table, lay down a double layer of plastic, next lay down the caul fat. Next lay down 1/2 inch thick layer of mousseline, wide enough to wrap around the lamb loin. Lightly brush the mousseline layer with the lightly whipped egg white and season with salt and spices. Lay chilled and dried loin on mousseline and roll being sure it is evenly covered with mousse, and the caul fat is securely set around without too much overlapping. Wrap again with foil and then secure in a tightly knotted plastic bag.
7. Poach loin in pot of 160*F water on induction burner until set. (10 min.). Be sure to use thermometer to keep close eye on the water temperature.
8. Once set, take the loin out from the water, remove from the plastic and let it rest until you are ready to sear. Heat cast iron pan with blend oil and thyme and sear lightly on medium heat on all sides. Let rest 3 minutes and then cut one-half inch slices right before plating.
1. Roast bones until lightly caramelized then and lamb scraps in oven and continue process.
2. Add moirpoix to bones and cook on stove until caramelized being careful not to burn.
3. Add tomato paste and cook until flavors meld.
4. Deglaze with red wine and reduce to au sec with herbs.
5. Add stock and reduce until nappe then finish with butter.