Lamb with Mushroom Purée and Wild Strawberries
Main Dishes • Kazakhstani
Description
Lamb with mushroom purée and wild strawberries
Ingredients
- Champignons 15 oz
- Chicken Broth 5 fl oz
- Garlic 0 oz
- Thyme 0 oz
- Olive Oil 0 fl oz
- Squid Ink Pasta 0 oz
- Onion 10 oz
- Sorrel 0 oz
- Spinach 0 oz
- Lamb Neck Fillet 30 oz
- Cilantro 0 oz
- Strawberry 0 oz
- Meyer Lemon Juice to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the mushroom purée, clean the mushrooms and chop them into medium cubes. Sauté them in olive oil for 6–8 minutes, then add 80 grams of diced onion, thyme, and garlic. Cook for another 3–4 minutes.
Step 2
Pour in 100 ml of mushroom broth, cover with a lid, and simmer for 5 minutes.
Step 3
Transfer the mushrooms to a blender and blend until smooth. Add the cuttlefish ink and salt to taste. If necessary, add broth. Pass through a sieve.
Step 4
For the sorrel puree, sauté the onion in oil until soft, then transfer to a blender.
Step 5
Add the onion, blanched spinach, and sorrel to a blender and blend until smooth. If necessary, add broth. Strain through a sieve and season to taste with salt and lemon juice.
Step 6
Trim the lamb of any sinew, season with salt and black pepper, and sear until medium doneness. Let it rest for 2-3 minutes, then carve off the bone and slice into portions.
Step 7
On a plate, arrange the hot mushroom purée and the sorrel purée. Place the lamb on top, then add the strawberries and cilantro, seasoned with lemon juice and salt.
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