Lamb marinated in coffee, and corn and herb ragout Marinated lamb lamb chops lamb sirloin hot coffee juniper
Coffee sauce with xanthan gum espresso coffee g xanthan gum g
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Add the xanthan gum to the hot coffee and mix with a whisk, making it thicken. Store for the preparation of the lamb.
Clean the lamb ribs and sirloin, then dry with a dry cloth. Lay them in a steel container with high edges, add the spices and the coffee still warm until it covers the meat. Cool and refrigerate for 24 hours. Drain and dry with paper towels, put under vacuum and refrigerate.
Corn ragout minced shallot butter canned corn white wine cream gravy salt pepper Heat the butter in a saucepan, add the shallots and cook for 2 minutes. Add the corn, drizzle with white wine, cover with the cream and reduce over a low heat. When the cream is reduced and creamy, add the gravy for the desired consistency. Blast chill and refrigerate.
Assembly lamb marinated in coffee corn ragout coffee sauce with xanthan gum aromatic buds Maldon salt salt pepper olive oil Wipe the lamb of any excess coffee; salt and pepper, then bake in a pan with hot oil, drain and place in the oven to finish cooking, about 5 minutes. Meanwhile, heat the corn sauce. In a square dish prepare an oblique strip of corn ragout adding a few drops of coffee sauce. Wipe the lamb, place in the plate, sprinkle with Maldon salt, add herbs and serve.
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Giovanni Grasso La Credenza Restaurant San Maurizio Canavese, Torino www.ristorantelacredenza.it
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