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Lamb terrine with spring vegetables, carrot purée, vadouvan jus, yogurt and leek oil — image

Lamb terrine with spring vegetables, carrot purée, vadouvan jus, yogurt and leek oil

Sous-vide cooked lamb shoulder as a crispy terrine, served with carrot purée, spring vegetables, leek oil and vadouvan jus.Sous-vide cooked lamb shoulder is formed into a terrine and baked until crispy. Served with carrot purée, fresh spring vegetables, leek oil and aromatic vadouvan jus.

Ingredients

500gCarrot
Orange zest
40gButter
Salt
50mlCream 35%

Broad beans (double shelled)
Peas
Green asparagus
Snow peas
Baby carrots

1Shallot
1units.eetlepelVadouvan
200mlLamb jus
20gCold butter

Yogurt
Lamb terrine
Leek oil
Pea cress

Preparation

  1. Cook the carrots in lightly salted water.
  2. Let them steam dry well.
  3. Blend with butter and cream.
  4. Season to taste.
  5. Blend until smooth and pass through a fine sieve.

  1. Blanch the vegetables briefly, then glaze them in butter and season with salt.

  1. Sweat the shallot until translucent.
  2. Briefly sweat the vadouvan with it.
  3. Deglaze with jus.
  4. Reduce to sauce consistency.
  5. Mount with cold butter.
  6. Strain finely.

  1. Cut the terrine to the desired weight.
  2. Fry all around in butter until golden brown and crispy.
  3. If necessary, finish cooking in the oven at 130 degrees.
  4. Plate with yogurt, carrot purée, and spring vegetables.
  5. Place the terrine on top.
  6. Spoon vadouvan jus around.
  7. Finish with leek oil and pea cress.