colorado lamb loin with polento gnocchi and chanterelles

yields 4 portions

sous vide lamb

 

ingredients

4 pieces of .8oz saddle of lamb

thyme

rosemary

salt/pepper

12 garlic cloves

sauce:

lamb demi-glaze

directions

Cut lamb into 8oz portions. Place each piece in a sous vide bag with one spring of rosemary and thyme, garlic and seasoned with salt and pepper. Do a complete vacuum of sous vide bags.

chanterelle puree

ingredients

400g chanterelle mushroms

butter

salt/pepper

directions

Sweat the mushrooms in the pan with some butter and seasoning until soft. Puree in the blender and pass through a sieve. Finish with some cream.

foam

ingredients
1/1 portion of cheese and water

500g grated idiazabal cheese

500g water

7g soy lecithin

directions

Mix and heat together until cheese is completely melted. Put over a colander to drain cheese water. Measure the cheese water and for every liter put 7g of lecithin and foam when necessary.

spherical polenta pronta gnocchi

ingredients

600g water

115g raw polenta

20g gluco

80g microplaned parmesan cheese

170g butter

22g olive oil

7g salt

parmesean water

ingredients

400g grated parmesan cheese

400g water

alginate bath:

1000g water

5g algin

directions

Mix the water, polenta and gluco and put on medium heat always whisking. When it begins to boil, keep cooking for about 15 minutes or until polenta is cooked and thick. Add cheese, add butter - mix well until everything is mixed and melted in.