Lamb Loin with Cauliflower Purée, Blueberry Gel, Red Cabbage Salad tossed in Rosemary, Granola Crunch and Gorgonzola Crumbs

May 24, 2016

Lamb Loin with Cauliflower Purée, Blueberry Gel, Red Cabbage Salad tossed in Rosemary, Granola Crunch and Gorgonzola Crumbs

May 24, 2016

To be served with Creation Merlot or Creation Reserve Merlot

Lamb Loin with Cauliflower Purée, Blueberry Gel, Red Cabbage Salad tossed in Rosemary, Granola Crunch and Gorgonzola Crumbs

Serves 10

Ingredients

  • 2 kg lamb loin
  • 2 heads cauliflower
  • 1 litre milk
  • 300 g blueberries
  • 10 rainbow radishes
  • 1 head red cabbage
  • 250 g granola
  • 100 g gorgonzola cheese (10 g per portion)
  • lamb bones
  • 1 leek stalk
  • 1 celery stalk
  • 2 white onions
  • 2 carrots
  • 6 sprigs rosemary
  • 750 ml Creation Merlot

Methods

  1. Clean the lamb loin by removing all unnecessary sinew.
  2. Portion lamb into 180 g portions.
  3. Mix well with rosemary and oil and let it rest in the fridge.
  4. To cook the lamb: Sear and put in oven for 6 minutes at 180° C.  Let it rest and just heat in the oven at medium rare temperature before serving. Carve and serve.
  5.  Chop the two heads of cauliflower roughly.
  6. Add to milk in a pot and bring to boil.
  7. When soft blend into a purée.
  8. Before plating, add seasoning and butter to taste.
  9. Heat blueberries with 100 ml water in a saucepan.
  10. Blend into a purée.
  11. Wash the rainbow radishes.
  12. Blanch for 2 minutes, place directly in ice water and set aside.
  13. Cut the red cabbage into halves, then into thin (julienne) strips.
  14. Add salt, a chopped sprig of rosemary and olive oil.

To make lamb jus:

  1. Roast lamb bones for 1 hour at 180° C.
  2. Place mirepoix consisting of roughly cut celery, leek, white onion and carrot in a pot.
  3. Add sprigs of rosemary and sear.
  4. Add 5 litres water, let it reduce and boil for 8 hours.
  5. Strain and chill overnight so that the fat content can float to the top.
  6. To make the jus, scrape off the fat from the stock.
  7. Reduce Creation Merlot by half.
  8. Add stock and reduce by half.
  9. Strain through a muslin cloth into an airtight container.

Plating

Plate with granola and crumbled gorgonzola.

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