Lamb rack, sweet tater

Johan_Edstrom_5586

Costco lamb, 54C, trimmed torched rolled in salt and pepper and herbes de Provence, rested with butter.

Roasted sweet potato puree.

Deep fried asparagus pieces and tips, deep fried shimeij mushrooms tossed in champagne vinegar and seasoning.

Mozz appetizer

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Comments

cammarata.nick

My purées have been turning rather souplike recently. How did you prepare the sweet potato puree? Did you simply put the roasted potatoes in the blender? It seems like my blender(blendtec) turns food from solid to soup near instantly

Another guess could be to add xanthan, but it seems like that would be overcomplicating it.

Tim_Sutherland_52834

Lately I have found if I do fall vege as per the CS butternut squash puree (bagged in boiling water) they are too watery. If I throw oven roasted vege in the blender it turns out less soupy. I put it down to the oven drying out the vege.

Johan_Edstrom_5586

These were like Tim said, done in the oven and a little over, so they weren't moist really coming out. The preparation was as follows -

15g Maple syrup

3 shakes cayenne

60g whip cream

60g butter

600g roasted sweet potato, about 2 scooped out.

Jack_Mayer_85396

Another beautiful dish from the "King of Lamb," thanks Johan!

Johan_Edstrom_5586

Thanks Jack!

Jane_SnP_113293

Wow. Looks delicious! Can you share the recipe and the preparation process? I'd like to try that sometime

Johan_Edstrom_5586

There isn't much to it really, the lamb is Costco lamb rack, I cooked that in the bag I got it at 54C for about 4h from frozen, then trimmed off the fat, torched it, salted, peppered and sprinkled with herbes de provence, then a knob of butter on it while it rests a little.

The puree above is the exact measurements, done in a Waring blender.

The mushrooms and asparagus pieces are deep fried at around 175C, then put on

paper towels and thrown in a pot with champagne vinegar, salt and pepper.

Jane_SnP_113293

Thanks for the detailed process. Just the right dish for Thanks giving. Is that your original recipe? You're quite a good chef/cook.

Johan_Edstrom_5586

Thank you! Just the avid chefsteps fan