New Zealand Lamb Loin photo
|200 g Oion||100 ml Soy milk|
|2 1/2 cup Vegetable stock||pinch Salt and pepper|
|20 g Apple cider||50 g Gravy sauce|
|160 g Lamb loin||20 g Morel|
|200 g celeriac||Herb sprig for gamish|
Place sliced onions in a medium saucepan and season with salt and pepper. Add in 1/2 cup vegetable stock and apple cider. Partially cover and cook over a medium heat, stirring frequently, till liquid has completely evaporated. This will take about 15 minutes.
Season veal with salt and pepper, then place lamb loin in a pan over a medium high heat. Add in veal and sear for 3-4 minutes on each side. Set aside.
Celeriac puress; cut celeriac to small pieces and steamed until cooked. Combine cooked celeriac and soy milk in the blender till smooth. Warm the celeriac on a low heat and season with salt and pepper. Set aside.
In a saucepan, add gravy sauce and morel. Continue cooking a t medium heat for 7-8 minutes.
On a serving plate, arrange lamb loin with celeriac puree, onion marmalade, veal, sauce and garnish with herb sprig.
Nutrients per Serving
Kilocalories - 188.7 kcal
Protein - 17.7 g
Carbohydrate - 10.3 g
Fat - 8.1 g
Yield: 2 serves
Serving amount: 120 g