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Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Lamb loin with caramelised onions and rhubarb compote

by
Cerea Brothers
Lamb loin with caramelised onions and rhubarb compote
Lamb loin with caramelised onions and rhubarb compote
  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

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Ingredients

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Metric

Imperial

Lamb loin

Rhubarb compote

Onion purée

Caramelised baby onions

Baby leeks

To serve

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Equipment

  • Water bath
  • Bar sealer
  • Vacuum bags (2)
  • Blender

Method

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1
Begin by preparing the onion purée. Sauté the onions in butter and season with salt and pepper. Deglaze the pan with white wine and keep cooking with the lid on for approximately 30 minutes
2
Preheat the water bath to 63℃
3
Meanwhile, make the rhubarb compote. Melt the sugar and glucose together in a heavy-based pan and bring to the boil. Add the butter, rhubarb and apple and simmer for 20 minutes, then season with salt and remove from the heat. Leave to cool, covering with clingfilm until ready to serve
4
Trim the fat from the lamb loins and cut each loin in half lengthways. Divide the pieces of loin between two vacuum bags and arrange in a single layer, adding pepper, thyme and 200g of the trimmed lamb fat. Seal and cook in the water bath for 15 minutes
5
To finish the purée, mix the remaining butter through the onions until melted. Transfer to a blender and blitz until smooth, then pass through a sieve into a bowl. Check the seasoning and cover tightly with cling film, reserving until ready to serve
  • 1 tbsp of butter
6
Remove the cooked lamb from the vacuum bags and pat dry with kitchen paper. Heat a frying pan over a high heat and fry the loins until golden on all sides, adding a knob of butter to the pan for basting
  • vegetable oil, for frying
  • 1 knob of butter
7
Remove the lamb from the pan and leave to rest for approximately 5 minutes. Add the red wine vinegar to the pan and deglaze, then add a few twists of black pepper to taste and set aside
8
For the baby leeks, bring a pan of salted water to the boil and blanch the leeks for 2–3 minutes, then the chives for 10 seconds. Plunge both into iced water to stop the cooking process, then drain and leave to dry on kitchen paper
9
Place the baby onions in a medium pan with the water, wine and salt and bring up to the boil. Drain, then add the onions to a frying pan with the sugar and caramelise until golden
10
Carve the rested lamb loins into rectangular slices, cutting off the crispy meat on the outsides of the loins. Tie the leeks together with the blanched chives to form bouquets
11
To serve, spoon a little of the onion purée onto each plate and top with slices of loin. Arrange the bouquet of leeks and a spoonful of rhubarb compote to the side of the lamb loin and scatter over the caramelised onions. Drizzle over the deglazed pan juices, garnishing with nasturtium leaves and edible flowers
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Cerea Brothers
Cerea Brothers

Roberto and Enrico Cerea were brought up by parents who devoted their lives to culinary excellence. Taking over the family restaurant, they earned its third Michelin star for their signature seafood dishes.

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