Lamb
Photo: Courtesy of Eden
From Eden by Chef de Cuisine Abraham Mannakuzhil
Ingredients
Parsley Purée
200gm Parsley root w/ leaf
500ml 35% heavy cream
Salt – to taste
Pepper – to taste
Vegetables
3 slices Salsify
3 x Tiny carrots
3 x Tiny beet
3 slices Parsley root
Lamb
2 x Alberta Lamb rack
Sauce
4kg Lamb bone
225gm Onion
115gm Carrot
115gm Celery
170gm Tomato paste
1 bunch Fresh herbs
Aromats – as needed
Method
Lamb
Separate loin from the rack, sear it on hot skillet with clarified butter, finish in oven to medium rare with rosemary and garlic
Sauce
Roast bones. Sautee mirepoux till brown, add tomato paste, deglaze pan, add cold water, bring to a boil and simmer for 2 days.
Parsley Purée
Peel and wash parsley root, add cream to cover. Boil and simmer until soft. Blanch parsley leaf and chop finely. Bring root and leaf together in a vitamix and blend until smooth and bright green in colour. For every 250 gm of purée add 4.8 gm of gellan, mix thoroughly, bring to boil, place in fridge, once set return to vitamix and purée
