Olivier Desaintmartin Lamb Cannon with Spring Mousseline
- Prep time 30Min
- Cook time 45Min
- Technique Sear
- Meat Lamb
- Cut Loin
- Serves 8
A refined dish featuring tender lamb loins with a creamy potato and cauliflower mousseline, tender white asparagus, crisp carrot chips, and a rich truffle-infused demi-glace.
Ingredients
- 2 boneless lamb loins (cap on)
- 240ml (1 cup) cauliflower florets
- 3 Yukon Gold or white potatoes, peeled
- 2 bunches white asparagus (2 spears per person)
- 340g butter (for mash, lamb & asparagus)
- 60ml (¼ cup) double cream
- 240ml (1 cup) demi-glace
- 1 tbsp truffle or mushroom paste (no truffle oil)
- 1 bunch parsley, washed and finely chopped
- 1 carrot, peeled and thinly sliced (mandoline)
- 240ml (1 cup) red wine
- 1 shallot, peeled and chopped
- 1 sprig thyme
- 1 glass brandy
- 1 glass port
- Lamb stock (homemade or store-bought)
- Salt, pepper, and oil, to taste
Method
- In a saucepan, reduce the red wine with shallots and thyme until almost dry. Add the port and brandy, cooking for 5 minutes. Add lamb stock and simmer until sauce consistency is reached. Strain, then stir in the truffle paste. Season with salt and pepper.
- Boil potatoes in salted water for 15 minutes, then add cauliflower and cook until tender. Drain, mash, and return to the pan. Bring the cream to a boil, add it to the mash with 227g cold butter cut into small pieces. Whisk until smooth and silky. Season to taste.
- Peel the asparagus and steam or cook until al dente. Dry on paper towels (do not refresh in cold water). Season and sear in bubbling browned butter.
- Deep-fry the carrot slices at 176°C until golden but not browned.
- Clean and season the lamb loins with salt and pepper. Sear in oil and butter over high heat until medium-rare. Rest in a warm place.
- Remove excess fat from the pan, add the sauce, cook for 5 minutes, strain into a small saucepan, check seasoning, and whisk in 57g butter over low heat.
- Add any juices from the resting lamb to the sauce. Reheat lamb briefly in a hot oven if needed (1–2 minutes).
- To serve: Place three slices of lamb on the plate with a space in the centre. Pipe the potato mousseline in the middle. Toss asparagus with parsley and place into the mousseline. Add a few carrot chips atop the mash. Pour sauce around the lamb.
