Slow Cooked Lamb Ribs on Truffle Puree and Letils
Let's prepare it!
1
Lentil Stew method
Rinse the lentils well and set them in a wide bowl. Cover with water and soak for at least 12 hours or overnight with baking soda powder.
Place the onions, carrots, and celery in a large saucepan or soup pot with two tablespoons of olive oil and sauté gently on low heat until the vegetables are very softened and the onions are somehow translucent, but not coloured.
Add bay leaf, drained lentils and chicken stock.
Add the remaining ingredients, bring to boil and then turn the heat down to a gentle simmer and cook until the lentils are tender, for about 45 min.
Keep checking on them and add more water if necessary.
Only when the lentils are tender, add salt to taste, otherwise, they will remain hard.
Place the onions, carrots, and celery in a large saucepan or soup pot with two tablespoons of olive oil and sauté gently on low heat until the vegetables are very softened and the onions are somehow translucent, but not coloured.
Add bay leaf, drained lentils and chicken stock.
Add the remaining ingredients, bring to boil and then turn the heat down to a gentle simmer and cook until the lentils are tender, for about 45 min.
Keep checking on them and add more water if necessary.
Only when the lentils are tender, add salt to taste, otherwise, they will remain hard.
2
Lamb ribs marination base process
Drain out the blood and trim the excess fat from the upper part of the lamb's ribs.
Incorporate all ingredients together and marinate the lamb overnight.
Cook sous vide at 82.2* for 9 hours.
Cool in ice cold water.
Open the vacuum bag and organize a la carte portion size.
Strain and simmer the sauce.
Skim out the fat that comes to the surface and reduce the sauce by 2/3 or until became thickened.
Cool it and add to the pre-portioned lamb rack in the vacuum bag and keep in mise en place until needed.
Incorporate all ingredients together and marinate the lamb overnight.
Cook sous vide at 82.2* for 9 hours.
Cool in ice cold water.
Open the vacuum bag and organize a la carte portion size.
Strain and simmer the sauce.
Skim out the fat that comes to the surface and reduce the sauce by 2/3 or until became thickened.
Cool it and add to the pre-portioned lamb rack in the vacuum bag and keep in mise en place until needed.
3
Finalize dish
Warm the lamb ribs and the lentil stew in different pots, adding a little chicken stock.
Using a siphon pour the truffle espuma on the plate.
Lay the ribs on the plate and top them with lentils.
Grate black truffle and finalize with some micro herbs, extra virgin olive oil and lamb jus.
Using a siphon pour the truffle espuma on the plate.
Lay the ribs on the plate and top them with lentils.
Grate black truffle and finalize with some micro herbs, extra virgin olive oil and lamb jus.
Ingredients to prepare
Lentil stew base for 6 pax
- Beluga Lentil (soaked) 500gr
- Extra Virgin Olive Oil 40gr
- Bay Leave 1gr
- Garlic 1gr
- Rosemary (finely minced) 10gr
- Thyme (finely minced) 10gr
- White Wine 25gr
- Celery (finely brunoise) 150gr
- Carrot (finely brunoise) 150gr
- Onion (finely brunoise) 150gr
- Vegetable stock 500gr
- Peeled Tomato (chopped) 50gr
- Salt 20gr
- Pepper 20gr
Lamb ribs marination base for 4 pax
- Lamb Ribs 1000gr
- Paprika smoked (powder) 150gr
- Sugar 15gr
- Salt 20
- Rosemary 10gr
- Thyme 10gr
- Black pepper 15gr
- Thyme 10gr
- Bay Leaf 2gr
- Junniper berries (crush) 10gr
- Lamb demi glace 100gr
- Garlic w/skin (crush) 1gr
- Chicken Stock 250gr
Finalize dish
- Lamb ribs (cut by half) 500gr
- Truffle potato espuma 160gr
- Lentil stew 120gr
- Black wineter truffle (finely grated) 4gr
- Extra virgin olive oil 15gr
- Micro herb 5gr
- Lamb sauce strain 30gr
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