Guglielmo Giudice, the chef of Rivington, the first New York-inspired restaurant inside the Hyatt Centric Milan Centrale, proposes a romantic recipe for Valentine's Day: Pre-salted Lamb Chop with Herb Bread, Red Fruit Jus and Truffled Potatoes.
The pre-salted lamb is raised in Normandy in France
The pre-salted, agneau de pré-salé, is a type of lamb raised in the salt marsh meadows of France, particularly in Normandy, as well as in parts of the UK and the Netherlands. The lambs graze on herb-covered land with a high salt and iodine content, giving their meat a distinct and naturally savoury flavour.
Pre-salted Lamb Chop with Herb Bread, Red Fruit Jus and Truffled Potatoes
Preparation time: 2.30 hours
Ingredients for 2: 1 kilo rack of pre-salted lamb
For the herb breadcrumbs
100 gr breadcrumbs
50 gr parsley
1 sprig of thyme
6 basil leaves
4 mint leaves
Olive oil to taste
Salt and pepper
Blanch the aromatic leaves for 30 seconds, cool them in water and ice to preserve the colour. Dry them with a cloth and blend together with the breadcrumbs. Add a little oil and season with salt and pepper.
For the lamb stock
1 onion
½ carrot
1 sprig of rosemary
1 sprig of thyme
200 gr lamb offal
200 gr lamb bones previously baked in the oven for 20 minutes at 200 °C
30 gr blueberries
30 gr blackberries
30 gr raspberries
1 knob of butter
Brown the vegetables, adding the meat scraps previously sautéed quickly in a pan over high heat and the bones - add 500 gr ice and put back on the heat. Every time the bottom dries out, repeat the ice operation x 3 times. Cook about 2 hours. Separately, sauté blueberries, blackberries and raspberries with a knob of butter for a few minutes, once ready add a small ladle (50 cl) of sauce and mix.
For the truffle potato
2 potatoes
Oil
Salt
Pepper
Scorzone truffle
Bake the foil-lined potatoes in the oven for about 1 hour at 180°. Once cooked, peel them. Mash while still hot, using a fork and season with salt, oil, pepper and black truffle to taste.
For the lamb
To prepare the meat, sear the already portioned lamb loin. Vacuum bag the seared lamb, adding a clove of onion roasted on a griddle, a poached garlic and evo oil. Bake for 1 hour and 30 minutes with a Roner at 56°C, failing that go directly to the breadcrumbs and bake for 10 minutes at 180°C making sure to keep the meat pink inside. When cooked, brush the meat with honey diluted in warm water. Sandwich with herb bread. Bake for 4 minutes at 185°C. Plate the lamb chops, adding 2 quenelles of truffled potato and finish with the hot lamb and red berry sauce.
