Spring is always a good time for lamb and this dish I made a few weeks ago for my bosses partner. The dish is inspired by African flavors. Berbere is typical Ethiopian spice mixture that adds heat and flavor to their dishes. I used this spice on the lamb. I used harissa which is a northern african paste made from chile's in the sauce. I had some local spring onions, and found some bluefoot mushrooms to round out the dish. For this dish I used lamb racks and took them off the bone. Then sous vide the loin with the berber spice. The lamb was absolutely delicious, both my boss and his partner were really happy with this lunch. Here is the recipe I hope you enjoy
2 lamb racks cleaned and taking off the bone
2 tbsp of berbere spice
3 tbsp of butter
1 tbsp of olive oil
4 egg yolks
3 tbsp of white wine
8 fl oz of clarified butter
2 tbsp of harrisa paste
salt to taste
8 oz of bluefoot mushrooms cleaned and quartered
4 spring onions blanched
2 tbsp olive oil
1 tbsp of butter
For the lamb,
Take your cleaned lamb racks off of the bones. Save the bones for stock or another use. Clean the loin of any sinew and any excess fat. Then drizzle with olive oil and berber spice on both sides of the loin, repeat with the other rack. Then place in a cryovac bag with butter and seal according to your sealers instructions. Then place in a water bath set at 136 degrees for 30-35 minutes. Then take out and allow to rest.
For the hollandaise,
Place a small pot of water on the stove for a double boiler. Then in a stainless steel bowl add egg yolks and white wine. With a whisk stir together lightly and then place over the double boiler. Make sure that the water is not boiling and touching the bowl. Whisk together constantly until the egg yolk mixture becomes thick without scrambling the eggs. Once thick take off the heat and continue whisking, adding the butter in a steady stream until all incorporated. Then finish with harissa paste and season with salt. Set aside and keep warm.
For the vegetables,
Take the spring onions and blanch in hot salted water for 3 minutes. Then take out and shock in ice water. Cut the spring onions in half and place in hot pan face down with 1 tbsp of oil. Cook for 5 minutes and season with salt. Set aside and keep warm. Then in the same pan add the remaining olive oil and the blue foot mushrooms and cook for 5 minutes and then season with salt and pepper. Add the butter and cook for 1 more minute until the mushrooms are tender.
Take the lamb rack out of the bag and season with salt. In hot pan with olive oil sear the lamb racks on both sides for 1-2 minutes. Then take out and place on a cutting board. Meanwhile place hollandaise down on the plate. Slice the lamb and place on top of the sauce. Arrange the mushrooms and spring onions on the plate and finish with a little dollop of hummus. Serve and enjoy!