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Lamb fillet with pommes boulangères, baby carrots and lamb jus

Slow-cooked lamb fillet seasoned with schug spice blend and served with pommes boulangères, baby carrots, and lamb jus flavored with cherry liqueur.

Ingredients

Sumac
Floury potatoes
Schug spice blend
Salt
Pepper
4New Zealand lamb fillets

lamb stock
Salt
Pepper
2kgFloury potatoes

1Cherry liqueur
Garlic
1kglamb stock
Thyme
Shallot

Sumac
1Honey
Mango and passion fruit coulis
Bunch carrots

Preparation

  1. Season the lamb fillets to taste with the schug spice blend, sumac, pepper, and salt.
  2. Vacuum seal.
  3. Cook the lamb fillets for 18 minutes at 65°C.
  4. Before serving, sear the lamb fillets and then place them in the oven for 2 minutes at 175°C.

  1. Peel the potatoes.
  2. Slice the potatoes into fine slices using a mandoline to 1 mm thickness.
  3. To assemble the pommes boulangères, start with a layer of potato slices.
  4. Brush the layer with lamb stock and season with pepper and salt to taste.
  5. Add another layer of potato slices and brush this layer again with lamb stock.
  6. Continue repeating this until you have a potato cake about 3 centimeters thick.
  7. Place a piece of baking paper on top of the cake and then place another gastronorm tray with water on top for some pressure.
  8. Bake the cake for 45 minutes at 180°C in the oven.
  9. Then let it cool under pressure in the fridge.
  10. Cut the cooled cakes into nice bars and fry until crispy.

  1. Sauté a shallot with some garlic and thyme.
  2. Deglaze with the cherry liqueur.
  3. Add the lamb stock.
  4. Strain the sauce until smooth.

  1. Peel the baby carrots.
  2. Boil the baby carrots in salted water for about 4 minutes until just tender, depending on thickness.
  3. Briefly sauté the baby carrots in butter.
  4. Caramelize the baby carrots with honey and season with sumac.