Culinary Arts
1 min read

Culinary Arts: Roasted lamb

Cédric Bourassin
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Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today we’re sharing one of his recipes publishes on the Gault & Millau website:

Ingredients

 

2 1/2 racks of suckling lamb

For the crispy sweetbreads

  • 200g of sweetbread, blanched and trimmed
  • 200g lamb tongue cooked in broth
  • 150g aubergine caviar
  • 10g basil

For the lemon emulsion

  • 30g lemon emulsion
  • 70g onions cooked in broth
  • 40g broth
  • 1 dash of olive oil

For the herb crust

  • 100g fresh breadcrumbs
  • 60g parsley
  • 50g poached beef marrow
  • 50g melted butter

For the herb salad

  • 1 50g bunch of herbs: coriander, dill, chives, chervil, parsley and dill
  • Marigold flower petals
  • Lemon vinaigrette

For the "Niac"

  • 100g Agri Montana hazelnuts (roasted at 140 ° c)
  • 4g dry fennel seeds
  • 6g coriander
  • 6g green anise
  • 0.5g salt

For finishing elements

  • Courgette strips
  • Lamb jus to paint on the plate (mayonnaise consistency)
  • Blood sorrel leaves

 

Preparation

Lamb

  • Prepare the rack of lamb and ½ saddles.
  • Score, then vacuum.
  • Cook for 8 minutes at 83 ° C, then 1h15 at 56 ° C.

Crispy offal

  • Lightly brown the lamb sweetbread, then dice.
  • Dice the tongue cooked beforehand in the broth.

Herb Crust

  • Mix the breadcrumbs and parsley.
  • Add the cooked hot marrow, the melted butter and the salt.

"Niak"

  • Mix well with Vitamix.

Lemon Emulsion

  • Add all the ingredients to the Vitamix.

Presentation and Dressing

  • See photo above.
Photo credit and content: Gault & Millau
Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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