Ingredients for the mountain lamb
- 800 g lamb filets, trimmed and halved lengthways
- 1 tbsp red port wine
- 2 tbsps soya sauce
- 2 tsp salt
- 2 tbsps sugar
- 1 tbsp hibiscus flowers, dried and ground
Preparing the mountain lamb
Stir all the ingredients for the marinade together, brush the lamb filets with half the marinade and roll up each one. Vacuum pack the filets and cook sous-vide on the Steam 60 °C setting for 15 minutes. Then, sear the filets on all sides and glaze with the rest of the marinade.
Ingredients for the chestnut quinoa
- 4 dl vegetable stock
- 3 dl beetroot juice
- 250 g quinoa
- 100 g baked chestnuts, chopped into fine cubes
- 1 tbsp butter
- Salt, pepper, 1 pinch of star anise powder
Preparing the chestnut quinoa
Bring all the ingredients apart from the chestnut cubes to the boil and leave to simmer on a low heat for 15 minutes. Add the chestnut cubes at the end.
Ingredients for the cassis-onion crème
- 300 g red onions
- 1 clove of garlic
- 40 g butter
- 1 dl red wine
- 50 g cassis puree
- 2 tbsps raspberry vinegar
- 1.5 dl vegetable stock
- 1 pinch of sumac, salt and pepper
Preparing the cassis-onion crème
Slice the garlic finely and fry lightly in the butter for around 5 minutes. Deglaze with the red wine and vegetable broth and reduce by half. Add the remaining ingredients and leave to simmer until almost all the liquid has steamed off. Puree finely.
Ingredients for the sumac beetroots
- 2 pcs beetroot, cut into strips
- 2 dl water
- 2 dl red wine vinegar
- 150 g sugar
- 3 slices of ginger
- 2 pcs of star anise
- 1 tbsp of sumac
- Shiso cress for serving
Preparing the sumac beetroots
Bring all the ingredients for the marinade to the boil. Pour the marinade over the beetroot slices and leave to cool in the stock.
Serving
Arrange the quinoa in a ring, spray on the cassis-onion crème, place the sliced lamb filet and beetroot slices on top and finish off with the lamb juice and red shiso cress. Cooking level for the mountain lamb
After preheating
15 minutes | Steam 60 °C