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BBQ Lamb with Zucchini and Dried Goats Cheese

Serves 6
  • Steps
  • Ingredients

Steps

  • Set a dehydrator to 80C. Heat oven to 220C. Heat a water bath to 55C.
  • For the dehydrated chevre, break chevre into small chunks and place onto tray of dehydrator. Allow to dehydrate until dry, about 90 minutes. Set aside until serving.
  • Trim lamb fillets from racks. Trim fat and sinew from fillets and finely chop lamb bones.
  • To make a lamb jus, place chopped lamb bones in a small roasting dish. Drizzle with grapeseed oil, place in oven and roast until golden brown, about 30 minutes.
  • Meanwhile place onion, carrot, celery and 1 tablespoon grapeseed oil in the bowl of a pressure cooker.
  • Brush lamb fillets with goat yoghurt. Place each fillet into a vacuum bag and vacuum seal. Place in water bath and cook for 40 minutes. Remove bags from water and set aside until ready to grill.
  • For the zucchini puree, slice skin from the 2 large zucchini to a thickness of 5mm, discarding inner part. Finely dice and set aside.
  • Heat 1 tablespoon butter in a medium non-stick frypan over medium heat. Add shallot and diced zucchini and sauté quickly until tender but not coloured. Strain and place in a food processor. Add ½ tablespoon butter and blend until smooth. Transfer to a bowl and set aside in an ice bath to cool until serving.
  • Remove the flowers from the baby zucchini and set aside 6 for garnish.
  • Heat a large frypan over medium heat, add remaining tablespoon butter and when foaming, add zucchini flowers, saffron and vegetable stock. Boil for 2 minutes, add cream and boil for a further 2 minutes. Transfer to a blender and process until a smooth puree.
  • Weigh puree and add 1% of the puree weight of agar agar with the puree in a small saucepan. Set over medium heat and bring to a boil, whisking continuously. Remove from heat and pour into a shallow tray and allow to set. Transfer to a food processor and process until smooth. Season with salt and set aside until serving.
  • Heat a grill pan over medium high heat. Slice half of the baby zucchini into round slices. Drizzle slices and remaining whole baby zucchini with grapeseed oil. Place on hot grill and cook until golden and tender. Remove from grill and set aside on a plate until serving.
  • Open the cooked lamb and pat dry, drizzle with grapeseed oil and season with salt. Place on the hot grill pan and cook, turning, until golden. Remove from grill and set aside to rest until serving.
  • To serve, slice lamb fillets and place on 6 serving plates. Add the 2 purees and the sliced and whole baby zucchini to the plates. Drizzle with jus and garnish with zucchini flowers.

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