Swiss chard wrapped Te Mana Lamb loin with pickled chard stem, sauteed royal chestnut mushrooms, and lamb demi.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Te Mana Lamb and Front of the House.
Te Mana Lamb Loin
INGREDIENTS
- 1 ea. Te Mana lamb loin
- 1 ea. Swiss chard
METHOD
- Season the loin.
- Remove the stem at the base of the leaf but leave the stem intact connecting.
- Roll the lamb loin in the chard.
- Wrap in cater wrap and sous vide for 1 hour at 135 F or desired temp. Let rest and slice.
Pickled Stem
INGREDIENTS
- 1 part Water
- 1 part Vinegar
- 1 part Sugar (optional)
- ¼ cup Stem, brunoise
METHOD
- Bring ingredients to a boil and pour over brunoise stems.
Lamb Demi
INGREDIENTS
- Lamb stock
- 1 tbsp. Butter
- 1 tsp. Vinegar
METHOD
- Reduce stock to thicken and intensify flavor.
- Remove ½ cup and place in a pan.
- Mount with butter over low heat and finish with vinegar.
- Taste and season.
Garnish with royal chestnut mushrooms satueed with butter.
