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http://www.lifestylefood.com.au/recipes/315/porcini-crusted-lamb-short-loin-with-a-mushroom-and-rosemary-pudding-and-pea-puree

LifeStyleFOOD.com.au

Recipe by Gerald Brown, Wakelin House, Greytown, NZ

Ingredients

  • Mushroom and Rosemary Pudding

  • 500 g mushrooms chopped

  • 0.5 brown onion diced

  • 0.5 teaspoon chopped rosemary

  • 75 g butter

  • 50 g ricotta

  • 50 g grated parmesan

  • 15 g plain flour

  • 2 eggs whisked

  • sea salt

  • freshly ground black pepper

  • Porcini Crusted Lamb

  • 4 lamb short loins

  • 8 tablespoons ground dried porcini

  • olive oil for cooking

  • Pea Puree

  • 1 kg fresh pea

  • 6 tablespoons butter

  • sea salt

Method

  • Mushroom and Rosemary Pudding:

  • 1.

    Sauté the mushrooms, onion & rosemary in the butter until all the liquid has evaporated, about 5 minutes.

  • 2.

    Robot to a rough mix, remove half the mixture & add the ricotta, parmesan & flour to the mix remaining in the food processor.

  • 3.

    Process until smooth.

  • 4.

    Add the eggs to both mixtures & season to taste.

  • 5.

    Fold together gently.

  • 6.

    Spray 4 dariole moulds lightly with oil & fill each mould 2/3 full.

  • 7.

    Cook in a bain-marie at 180c (160c if oven is fan forced) for approximately 30 minutes or until set.

  • 8.

    Rest in the moulds 5 minutes before turning out.

  • Porcini Crusted Lamb:

  • 1.

    Crust the lamb loins generously with the porcini crust.

  • 2.

    Heat a little olive oil in a pan & sear the lamb on a high heat to colour.

  • 3.

    Continue cooking the lamb 3 to 5 minutes at 200c in the oven. Rest.

  • Pea Puree:

  • 1.

    Plunge the peas into boiling salted water.

  • 2.

    Remove as soon as the water returns to the boil.

  • 3.

    Strain & process with butter & salt until quite smooth.

  • 4.

    Pass through a fine sieve.

  • To serve:

  • 1.

    Spoon the pea puree into a potato cup & heat gently for about 4 minutes.

  • 2.

    Slice the lamb in half.

  • 3.

    Assemble the pea puree with the lamb & pudding & finish with a lamb & lentil jus.

  • 4.

    Drizzle a little rosemary oil & balsamic reduction over.

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