Lamb Loin with Fennel Genoise Recipe

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Lamb Loin with Fennel Genoise
  • Chef: Marty Kindleysides
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Tender lamb chops braised in wine and served with pea puree and freshly made fennel-flavoured crust.

Ingredients of Lamb Loin with Fennel Genoise

  • 1 lamb shank
  • 150 gm trimmed lamb loin
  • 1 cup defrosted frozen peas
  • 2 cup chicken stock
  • 20 ml of cream
  • 130 gm mashed potato
  • 2 shallots peeled
  • 2 garlic cloves peeled
  • 1 cup red wine
  • 2 Tbsp tomato paste
  • 1/2 cup crushed tomatoes
  • 1 cup diced Carrot, celery, leek and onion
  • 1 sprig thyme
  • 1/2 tsp crushed garlic
  • 6 peppercorns
  • Mint Flowers
  • For fennel crust:
  • 80 gm fennel fronds
  • 40 gm butter
  • 2 cups brioche bread, crust removed
  • 20 gm Parmesan cheese
  • 40 gm mozzarella
  • 1/2 gm sea salt
  • 1/2 gm pepper

How to Make Lamb Loin with Fennel Genoise

  • 1.Break brioche up into a blender, add the fennel fronds, blend until fine and the brioche turns green.
  • 2.Add the rest of the ingredients and blend again until all ingredients are blended finely.
  • 3.Roll the dough between two pieces of baking paper to 2mm thickness.
  • 4.Place on cling film covered try and freeze overnight.
  • 5.For braised shank:
  • 6.Brown lamb shank in a small pan (ovenproof), take out and leave to one side.
  • 7.Saute vegetables in same pan with some olive oil, add garlic and pepper corns and fry until fragrant.
  • 8.Add tomato paste and turn down to low flame, cook out tomato paste for 10 minutes.
  • 9.Add 1 cup of chicken stock, wine, and crushed tomatoes. Add shank back into pot and bring to boil.
  • 10.Place lid onto pot and braise shank in 170 degrees Celsius oven for 1 1/2 hours or until lamb is tender.
  • 11.Take lamb out and set aside to cool in refrigerator.
  • 12.Strain the sauce through fine chinois and reduce until you have sauce consistency. Place to one side.
  • For the pea puree:
  • 1.Bring one cup of chicken stock to the boil, add peas and cook for 30 seconds.
  • 2.Strain the peas reserving the stock.
  • 3.Add peas to blender and process with cream and salt and pepper to taste.
  • 4.Add a little of the hot chicken stock at a time to achieve a smooth consistency.
  • 5.Press the pea puree through fine chinois and keep to one side in a warm place.
  • Plating:
  • 1.Sear the lamb loin and cook until your liking.
  • 2.Take the crust out of the freezer, lat it flat on chopping board and cut it the same size and shape as the lamb loin with a sharp knife, peel the paper off and place over loin.
  • 3.Gratinate under grill and let rest for 5 minutes.
  • 4.Whilst lamb is resting, fry the alliums in a little olive oil until tender.
  • 5.Heat the shank back up in the sauce.
  • 6.Smear the puree over the plate and add hot mash potato on one side of the smear.
  • 7.Place lamb loin on other side, garnish with alliums and and mint flowers and spoon sauce around plate.