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Lamb neck with cauliflower, Parmesan, black garlic and smoked Cevennes onion jus

This dish is featured in the magazine 'Chef's Special' and was created by Carl Moors, culinary advisor at HGC-HANOS Hasselt.

"Lamb is a typical spring ingredient and I enjoy working with it. I chose lamb neck; a powerful flavor and versatile in use, which is also attractively priced. The versatility of the product, as well as the favorable price, make it ideal for use in a menu."

Ingredients

lamb neck
Butter
Tarragon

300gCevennes onion
trimmings from the lamb neck
1Garlic clove
Thyme
Bay leaf
300mlveal stock
300mlglace d'agneau

600gcauliflower purée
5gAgar
200gParmesan cheese (finely grated)

300gblack garlic puree
200mlChicken stock
3gAgar
2gGellan

turnip
Butter
Thyme
Romanesco
Lemon

Preparation

  1. Clean the lamb neck and keep the trimmings.
  2. Place the meat in a cooking bag, together with a knob of butter and tarragon.
  3. Vacuum seal the meat and cook sous-vide at 57°C for 24 hours.

  1. Smoke the onions on a kamado barbecue for 20 minutes.
  2. Brown the meat trimmings and add the smoked onions, garlic, thyme, and bay leaf.
  3. Deglaze with the veal stock and lamb stock and reduce to the desired sauce thickness.
  4. Season with pepper and salt.

  1. Heat the cauliflower purée (cooked in milk and seasoned with pepper, salt, and nutmeg) and dissolve the agar in it.
  2. Mix the Parmesan cheese into the purée.
  3. Pour out onto a tray and chill.

  1. Bring the stock to a boil with the garlic puree.
  2. Dissolve the agar and gellan in it.
  3. Pour onto a tray and let cool.
  4. Blend into a smooth cream.

  1. Cut the turnip into slices about 1 centimeter thick and cut out nice rounds.
  2. Place the cut turnip in a cooking bag with a knob of butter and a sprig of thyme.
  3. Vacuum seal and cook sous-vide at 84°C for 20 minutes.
  4. Clean the romanesco and cut it into small florets.
  5. Place the romanesco florets in a cooking bag with a zest of lemon and a knob of butter.
  6. Vacuum seal and cook sous-vide at 84°C for 20 minutes (depending on the size of the florets).

  1. Place the lamb neck on the plate.
  2. Lay a rectangular slice of the Parmesan cheese flan next to the lamb neck.
  3. Now pipe dots of black garlic cream and insert the turnip and romanesco between them.
  4. Serve with the smoked Cevenne onion sauce.