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Lamb marinated in coffee, sweet corn ragout and aromatic cress

from: Igor Macchia

Marinated coffee lamb:

Ingredient:

► 320
grams Lamb loin

► Hot
espresso coffee

► Star
anise

► Juniper

Method
for marinated coffee lamb:

Marinate lamb with
hot coffee, juniper and star anise. Store in the refrigerator for 24 hours
before use.

Sweet corn
sauce:



Ingredients:

► 25
grams Chopped shallot

► 10 grams Un salted
butter

► 200 grams Sweet corn
tin

► White wine

► 200 grams Whole
cream

► 100 grams Veal juice

► Salt

► Pepper



Method for
sweet corn sauce:



Heat butter in a pan and add shallots. After 2 minutes, add sweet corn,
sprinkle with wine, add cream and reduce by half. Control density and taste by
adding veal juice.



Xantana coffee
sauce:



Ingredients:

► 100
grams Espresso coffee

► 1 gram Xantana



Method for
xantana coffee sauce:



Combine the ingredients together with a hand-held mixer.



Ingredients for
presentation of the plate:

Marinated coffee lamb, Sweet corn sauce, Xantana coffee sauce, Fresh
salad, Fresh cress, Maldon salt, Salt Pepper, Olive oil, Veal juice



Method for
presentation of the plate:



Season lamb and cook in a hot pan with olive oil. Plate sweet corn
sauce, lamb cutlet and sliced

lamb loin. Garnish with salad and cress, as well as some coffee Xantana sauce
and Maldon salt.

 

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