Lamb, Mushrooms, Pumpkin & Spinach | RECIPE

September 22, 2017

 

Inspired by a wedding I did at Monserrate Palace in Sintra, Portugal two weeks ago, we had these beautiful rack of lamb and got immediately the feeling of "I need to make a dish with these rack of lamb" and well, so I did. 

The dish for the wedding had lamb and a good strong mushroom risotto with wilted spinach. The couple loved it. For this dish, I left the mushroom risotto out. Also because I will have a recipe for that coming up next week, so stay attentive to my social media channels so you don't miss it. 

 

Lets get cooking.

 

Lamb, Mushrooms, Pumpkin & Spinach

 

INGREDIENTS:
Rack of lamb

Lamb loin

1 garlic cloves

1 bay leafs

salt
pepper

-

500g peas

1 stalk celery, chopped

1 leek, chopped

1 white onion, chopped

1 garlic clove, skin off

1 bay leaf

200 ml cream

200 ml full fat milk

1 knob of butter and dash of olive oil

500 g pumpkin, chopped

1 white onion, chopped

1 stalk of celery, chopped

1 garlic clove, skin off

1 bay leaf

200 ml cream

200 ml full fat milk

1 knob of butter and dash of olive oil

-

different kinds of mushrooms, well cleaned, cut into different shapes

salt

pepper

red wine

beurre mainé (20g butter + 20 g flour mixed into a dough)*

apricot jam

spings of thyme

 

* see steps for more detail

 

 

 

METHOD:

1. In a pot, cook out onions, leeks, garlic clove, bay leaf and celery stalk in butter and olive oil for the pea pure. Cook for 20 minutes under a lid. Add peas. Cover with milk and cream. Cook for 6 minutes. Add fennel leafs.

 

2. Separate solids from liquids in a strainer. Blend solids in a blender on high speed. Add slowly liquid until you get the desired texture (not runny). Pass through a fine strainer with a spatula and transfer mixture into a piping bag. 

 

3. In another pot, also cook out onions, carrots ,garlic clove, bay leaf and celery stalk in butter and olive oil for the pumpkin pure. Cook for 10 minutes under a lid. Add pumpkin pieces. Cook for another 10 minutes under a lid.

 

4. Separate solids from liquids in a strainer. Blend solids in a blender on high speed. Add slowly liquid until you get the desired texture (not runny). Pass through a fine strainer with a spatula and transfer mixture into a piping bag. 

 

5. While cooking the above you can clean the mushrooms, cut into desired shapes and sauté them on high heat for 5 minutes in olive oil.  Season with salt and pepper. 

 

6. In the meantime, heat oven to 180ºC. Clean up rack of lamb and tie the lamb rack and lamb loin with string. Sear on all sides and put pan in oven with a thermometer inside the meat. Cook until the lamb reaches 60ªC. Rest for 5 minutes and cut into portion sizes. Make a quick pan jus by deglazing the pan with some red wine, add some apricot jam, spring of thyme and thicken with a pellet of "Beurre manié" - equal parts of pre-mixed butter and flour (I normally make a big portion and freeze it in small portions and use as I go). 

 

7. Serve by adding purees to the plate, lamb and mushrooms. Decorate with micro greens to your liking. I used nasturtiums and daikon cress.

 

 

 

 

Hope you liked the recipe and the plating. Comment, share and like or tell me your thoughts! <3
 

Photography, Food Styling and Recipe by me.

For more info, food styling, food photography or chef consultancy requests, contact me via: hello@chefannkristin.com

Cakes & Kisses,

Ann-Kristin

 

 

EM PORTUGUÊS: 

(em tradução)

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