Crown of lamb

• Vacuum drawing
• Configure the sous vide machine at 57°.
• Parry the lamb’s crown.
• Coat the lamb crown with a clove of garlic along all sides.
• Brush the lamb crown with a little olive oil
• Season with salt and pepper along both sides
• Insert the meat into the vacuum bags and scatter fresh (or dried) branches of rosemary and Ɵjm along both sides.
• Add some lamb fund. (not much – about 1-2 tbsp. per rack of lamb)
• Vacuum pull the bags.
• Once the sousvide machine is up to temperature place the lamb crown in it for at least 2h30m.

Bake-off

• Remove the meat from the package and save the meat juices. Remove any clove of garlic or large branches of herbs.
• Fry meat crispy along all sides (including outer ribs)
• Put this on a plate, cover and put it in the heat cabinet (58° !!!)

Rosemary sauce

• Heat oil in a medium sauce pan over medium-high heat. Add the shallot and garlic and sauté until soft and translucent, about 3-4 minutes.
• Add the chopped rosemary and cook for another minute to release the flavors.
• If using red or port wine, add it now and simmer for a few minutes to allow the wine to reduce and the alcohol to evaporate.
• Add the lamb stock to the sauce pan and bring the mixture to a boil. Turn the heat to low and simmer gently until the sauce reaches the desired thickness, about 30-45 minutes. Keep in mind that reducing the sauce will concentrate and intensify the flavors.
• You can also add the filtered meat juices from the sous-vide bags here.
• Season with salt and pepper to taste. If necessary, strain the sauce to remove any bits
• remove rosemary, shallot and garlic for a smoother texture.

Puree trio (1h)

Broccoli cream

• Cook vegetables until tender in lightly salted water
• Drain but keep a little cooking liquid
• Make a cream with e.g. the thermomix, adding some cooking liquid if necessary.
• Set aside

Carrot cream

• Stew the vegetables until tender in water with some Ɵjm and bay leaf
• Drain but keep a little cooking liquid
• Make a cream with e.g. the thermomix, adding some cooking liquid if necessary.
• Set aside

Cauliflower cream

• Cook vegetables until tender in lightly salted water
• Drain but keep a little cooking liquid
• Make a cream with e.g. the thermomix, adding some cooking liquid if necessary.
• Set aside

Mashed potatoes

• Peel and boil the potatoes until tender
• Drain and let remaining liquid dry out for a while
• Use a pestle or the passe vite and make puree
• Divide into 3 equal portions and add broccoli, carrot and cauliflower cream to each portion.
• Only if the 3 are mixed
• Add milk
• Add butter
• Add an egg if necessary

Sweet potato chips

• Wash the sweet potato very well. If clean enough, the skin may remain attached.
• Cut the sweet potato into thin slices (1 to 2 mm chips thickness)
• Dip the discs dry. The drier the easier to bake.
• Fry these in (frying) oil; a pan is easier than a deep fryer.
• Fry for about 2-3 minutes aĬdepending on thickness on maƟg heat.
• Turn over regelmaƟg anyway.
• Done if the side begins to turn darker.
• Remove them from the pan and place on a plate with kitchen paper to let the excess fat absorb. After a few minutes, they become slightly crispier. If they remain too soft fry longer and/or cut thinner.

Green asparagus

• Rinse the asparagus
• Put water on lightly salted
• Cook the asparagus for up to 5 minutes
• Rinse with cold water and set aside
• Fry in some olive oil and season with salt and pepper before serving

Cherry tomatoes

• Fry over medium heat a few minutes before passing in some oil. Season with salt and pepper.

Dressing tips

• Place the 3 asparagus with the tip to the left
• Pipe a tower of each type of puree, 2 in front, 1 in back
• Serve the sauce in a separate jar
• Place 3 pieces of meat on the asparagus with the legs together.
• Finish with a trio of cherry tomatoes.