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Lamb Shoulder Rack, Parmesan Polenta, Glazed Heirloom Carrots with Pickled Onion Jus & Mint Sauce

By Chef Eric Siew

Ingredients 

  • Australian Lamb Shoulder Rack (portioned to 2 bones each rack): 10 racks

  • Cooking Oil: 80ml

  • Salt & Black Pepper: to taste

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Glazed Baby Carrots​​​

  • Australian Heirloom Baby Carrots (3 colours): 30pcs

  • Honey: 50g
  • Sherry Vinegar: 20ml
  • Olive Oil: 100ml
  • Salt & Pepper: to taste

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Parmesan Polenta Cake​​​

  • Australian Parmesan Cheese: 50g

  • Australian Mascarpone Cheese: 60g

  • Australian Unsalted Butter: 50g

  • Polenta Flour: 125g
  • Milk: 875ml
  • Fresh Basil: 10g
  • Salt & Pepper: to taste
     

Tomato Confit​​​​

  • Cherry Tomatoes with Vine: 10pcs
  • Balsamic Vinegar: 5ml
  • Sugar: 20g
  • Thyme: 1 sprig
  • Salt & Pepper: to taste
  • Olive Oil: 50ml

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Pickled Onion Jus​​​

  • Australian Unsalted Butter: 50g

  • Pearl Onion (pickled): 100g
  • Apple Cider Vinegar: 15ml
  • Demi-Glaze: 500ml
  • Salt & Pepper: to taste

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Mint Sauce​​​​

  • Dueer's Mint Sauce: 200g
  • Fresh Mint Leaves: 60g
Directions

Lamb Shoulder Rack

  • Trim excess silverskin and fat, season with salt and pepper.

  • Sear on all sides in a hot skillet.

  • Vacuum-pack and sous vide at 55˚C for 8 hours.

  • Remove, pat dry, and quickly brown on a hot skillet before serving.

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Roasted Australian Heirloom Carrots

  • Wash and peel carrots.

  • Toss with oil, salt, and pepper.

  • Roast at 180˚C for 15 mins or until tender.

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Parmesan Polenta Cake

  • Bring milk, mascarpone, parmesan, basil, butter, salt, and pepper to a boil. Simmer 5 mins, remove basil.

  • Gradually whisk in polenta and cook until smooth.

  • Spread onto a parchment-lined tray, cover with another sheet, flatten, and chill.

  • Once set, cut into desired portions.

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Tomato Confit

  • Toss tomatoes with seasoning and allow to dehydrate slightly in a warming cabinet.
     

Pickled Onion Jus

  • Sweat onions in butter until lightly browned.

  • Add demi-glace, simmer 15 mins.

  • Adjust with salt and pepper.

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Mint Sauce

  • Blend Dueer’s mint sauce with fresh mint leaves.

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