1 Lamb Loin-trimmed and rolled.
12 Broad Beans pods
6 Rooster Potatoes
½ tsp Truffle Paste
4 large White Onion
1 lt Vegetable oil
6 Rooster potatoes
Recipe by Cormac Rowe from Mount Juliet
Seal of the lamb loin on gentle heat and cook to medium. Leave one side to rest while heating remaining ingredients. Place the onion puree to warm. Place the cooking liquor from the potatoes into a pot and warm. Add the potatoes, truffle paste and asparagus to the pot and bring to a simmer until asparagus has cooked. Warm up morels and broad beans in a small bit of butter and water.
Finely slice 4 onions and salt them with 20g of salt for 25 minutes. , squeeze out as much water you can, and cook on a medium heat in olive oil until a dark color has been achieved. Reduced the heat and cook until the onion has almost broken down in texture. Place into a thermomix and blitz until a fine puree has been achieved
Peel the shallot and using a mandolin finely slice into thin rings. Lightly season with Malden salt and leave for 40 minutes. Rinse in cold water and then place into a cloth and squeeze out any excess water. Bring the oil up to 150 degrees in a large pot and then add the onion. Stir the onion continually till lightly colored and then strain form oil and place onto a clean cloth. Cool down and then chop into a crumb and place into an air tight container.
Cut the potato into 2 cm slices and punch out circles around 4 cm in diameter. Place into a sous vide bag and add a few cubes of cold butter and a small amount of water. Seal the bag and then cook for approx 15-20 mins at 85 degrees until cooked. Strain potato and cool but reserve the cooking liquor.
Take 12 broad beans pods and remove the broad bean from the pod and blanch in water for 20-30 secs. Remove and place into iced water. Trim the morels and insure no dirt is left on the inside. Take 16 asparagus spears and trim of the wooden base of the stalk and trim of any excess on outside.