2019 Cooks the Books Recipe from Conestoga College

Student Chefs: Hilda Arroyo Leo and Samay Arun Parker

This is a dish that we developed to showcase a few simple yet uncommonly used ingredients produced here in Ontario. We’ve kept the number of ingredients relatively low; opting instead to lean on our technical skills to let the focus of the dish remain on the key ingredients like fresh lamb, celeriac, canola oil, and mushrooms, presented in a variety of ways.

Photo Credit: Robyn S. Russell Photography

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Lamb Saddle with Celery Root & Wild Mushrooms

This is a dish that we developed to showcase a few simple yet uncommonly used ingredients produced here in Ontario. We’ve kept the number of ingredients relatively low; opting instead to lean on our technical skills to let the focus of the dish remain on the key ingredients like fresh lamb, celeriac, canola oil, and mushrooms, presented in a variety of ways.

Ingredients

Confit Lamb Shank Ingredients:

• 1 Cup (250 g) Kosher Salt
• 1/3 Cup (43 g) White Granulated Sugar
• 3 sprigs (35 g) Rosemary
• 2 whole (18 g) Garlic Cloves
• 10 whole (2 g) Black Peppercorns
• 6 whole (1 g) Bay Leaves
• 6 whole (5.3lbs. / 2.4 kg) Ontario Lamb Shank
• 1 Cup (236 mL) Canola Oil

Celeriac Purée Ingredients:

• 2 Tbsp (28 mL) Canola Oil
• ¾ Cup (150 g) Thinly Sliced White Onions
• 2½ Cups (375 g) Peeled and diced Celery Root
• 2 Cups (473 mL) Whole Milk
• 2 Whole (1 g) Bay Leaves
• 1 tsp (4 g) Kosher Salt

Celeriac Crumble Ingredients:

• 1¼ Cup (300 g) Celeriac Peeled and diced
• 1¼ Cup (300 g) Yukon Gold Potato Peeled and diced
• 2½ Cups (590 mL) Water
• 12 Cups (2.8 L) Canola Oil
• 2 tsp (8 g) Kosher Salt

Pan-Roasted Wild Mushrooms Ingredients:

• ¾ Cup (177 mL) Canola Oil
• 2 Cups (400 g) Maitake Mushrooms Broken into bite-sized pieces
• 2 Cups (400 g) Shiitake Mushrooms Sliced ½“ Thick
• 2 Whole (18 g) Garlic Cloves Minced
• 2 Tbsp. (30 g) Brunoise Shallots
• 2 Tbsp. (60 g) Honey
• 2 Tbsp. (30 g) Sherry Vinegar
• 2 tsp. (10 g) Soy Sauce
• 1 Cup (243 mL) Lamb Stock

Pan-Roasted Lamb Saddle Ingredients:

• 2 Pieces (5 lbs. / 2.3 kg) Ontario Lamb Saddle
• 1 Cup (237 mL) Canola Oil
• 2 Whole (22 g) Rosemary Sprigs
• 2 Tbsp (24 g) Kosher Salt
• 2 Tbsp (18 g) Fresh Ground Black Pepper

Seared Confit Lamb Shank Ingredients:

• 6 Whole Sous-Vide Cooked Lamb Shanks See Recipe Above
• 1 Cup (245 g) Chickpea Flour
• 1 Cup (237 mL) Canola Oil

Apple Gremolata Ingredients:

• ½ Whole Honeycrisp Apple – Julienne
• 1 oz (18 mL) Canola Oil
• ½ bunch (30 g) Italian Parsley Leaves – Washed
• ¼ bunch (20 g) Oregano Leaves
• 1 Tbsp (15 g) Shallot – Brunoise
• 1 whole (9 g) Garlic Clove Minced
• 1 Lemon – Zest Only
• ½ tsp. (4 g) Kosher Salt

Lamb Saddle with Celery Root and Wild Mushrooms – Dish Assembly Ingredients:

• 3 Cups (710 mL) Celeriac Purée
• 3 Cups (600 g) Braised Wild Mushrooms
• 36 Pieces Seared Confit Lamb Shank
• 2 Whole Seared Lamb Saddle
• 2 Cups (475 mL) Apple Gremolata
• 1 Cup (236 mL) Celeriac Crumble

Instructions

Confit Lamb Shank Method:

• Blend the kosher salt, sugar, rosemary, garlic, black peppercorns, and bay leaves in a blender for 30 seconds or until garlic and rosemary are finely chopped and all ingredients are evenly dispersed.
• Coat the lamb shanks thoroughly in the salt mixture and allow them to sit, covered, under refrigeration for 12 hours.
• Rinse the lamb shanks under cold running water to remove the excess salt mixture.
• Vacuum-seal the lamb shanks and canola oil together and cook sous-vide for 16 hours at 158°F (70°C) with an immersion circulator and water bath, or steam convection oven.

Celeriac Purée Method:

• Sweat the onions in the canola oil in a medium-sized heavy-bottomed saucepot for three minutes or until soft and translucent.
• Add the diced celeriac, whole milk, and bay leaf to the pot with the onions and canola oil.
• Bring the mixture to a gentle simmer and maintain the simmer for 10 minutes or until the celeriac is soft enough to blend.
• Remove the bay leaf from the mixture and strain the celeriac through a conical strainer, reserving both the cooking liquid and the celeriac & onion mixture.
• Purée the celeriac and onions in a blender, adding just enough liquid to allow the mixture to become very smooth and uniform.
• Pass the purée through a chinois and adjust the seasoning with the kosher salt (you may not need the full 1 teaspoon)
• Keep the purée warm and covered with a lid until ready to plate.

Celeriac Crumble Method:

• Blend the diced potatoes, celeriac, and water in a blender until the mixture resembles coarse sand.
• Strain the mixture through cheesecloth and thoroughly squeeze out and discard all the excess water
• Heat the canola oil over medium heat in a large heavy-bottomed pot, making sure the oil level is at least 2 inches below the rim of the pot. Bring the oil up to 220°F (104°C).
• Add the celeriac and potato mixture to the hot oil, stirring constantly to separate the pieces and prevent the starch from sticking to the bottom of the pot.
• Increase the temperature of the oil gradually to 280°F (138°C) or until the mixture is golden brown and crispy.
• Strain the mixture through a fine-mesh chinois, quickly season it with the kosher salt (you may not need all the saland transfer onto a paper towel-lined baking sheet to dry.

Pan-Roasted Wild Mushrooms Method:

• Heat the oil in a large heavy-bottomed sautoire and sear the mushrooms for 1 minute on each side or until golden-brown on all sides
• Add the garlic and shallots to the pan and mix gently for 10 seconds, or until fragrant.
• Deglaze the pan with the honey, sherry vinegar, soy sauce, and lamb stock all at once before the garlic and shallots begin to colour and reduce the liquid by half.
• Reserve the hot mushrooms in the sauce until ready to plate.

Pan-Roasted Lamb Saddle Method:

• Preheat an oven to 375°F (190°C)
• Clean the lamb saddles, removing them carefully from the bone and trimming off any excess fat and silver skin.
• Heat the canola oil in a large oven-safe pan. You may not need the entire quantity of oil, depending on the size of the pan.
• Dust the lamb saddle liberally on all sides with the salt and pepper.
• Sear the seasoned lamb saddle in the hot canola oil for 45 seconds on each side or until the entire surface area of the lamb is evenly browned, adding the rosemary to the oil after the first turn to flavour the oil.
• Place the entire pan with the lamb, oil, and rosemary in the oven, checking the internal temperature periodically and removing from the pan when it reaches 135°f (57°C) which will take approximately 8 to 10 minutes.
• Rest the lamb saddle on top of the rosemary somewhere warm until ready to carve and plate.

Seared Confit Lamb Shank Method:

• Warm the confit lamb shanks inside their vacuum-sealed bags in a hot water bath for 10 minutes or until tender enough to pull apart without resistance.
• Break down the cooked confit lamb shank into 1oz. (28g.) pieces.
• Coat the lamb pieces in the chickpea flour. You may not need the entire quantity of flour.
• Heat the canola oil in a large pan. You may not need the entire quantity of oil, depending on the size of the pan.
• Dust off any excess chickpea flour from the lamb pieces and sear them in the hot oil for 20 seconds on each side or until golden brown.
• Reserve somewhere warm on paper towel until plating.

Apple Gremolata Method:

• Combine all ingredients except kosher salt in mixing bowl and gently mix to avoid bruising the herbs. Add kosher salt as needed to taste.

Lamb Saddle with Celery Root and Wild Mushrooms – Dish Assembly Method:

• Warm 6 plates carefully in an oven or plate warmer.
• Carve the seared lamb saddle into 6 even-sized pieces, approximately 4oz (113g.) in size.
• Spoon ½ Cup (236mL.) of celeriac puree onto each plate.
• Place the mushrooms and some of their braising liquid alongside the purée, straining and reserving the remaining liquid for saucing the lamb
• Place the seared lamb shank pieces on top of the braised mushrooms dispersed evenly across the plate.
• Nest the seared lamb saddle on top of the mushrooms slightly off from centre.
• Tuck a small handful of the gremolata next to the lamb saddle, making sure each component of the dish remains visible.
• Garnish the plate with the celeriac crumb.

Notes

Confit Lamb Shank Notes:

• This is the most time-consuming aspect of the entire dish but can be assembled quickly and then left unattended for several hours during the curing and cooking processes. The long cure and even longer braise produces a tender, juicy finished product packed with aromatic flavour from the rosemary and garlic. The finished product can be held inside the vacuum-sealed bag for prolonged marinating and easy transportation.
• Timing: This recipe will take approximately 29 hours to prepare from start to finish but can be left alone for most of the process. The curing mix can be completed in less than 5 minutes and then left in the fridge for 12 hours once applied to the lamb shank. Rinsing and vacuum-sealing the shanks only takes about 5 minutes as well, and then they can be left to cook for 16 hours sous-vide.
• Yield: A single batch of this recipe will yield 6 whole lamb shanks which will provide enough for at least 10 portions of the entire composed dish listed below.
  Lamb shanks can vary drastically in size. If the number of shanks doesn’t match the weight suggested in the tested recipe, consider adjusting the quantity of curing salt used to accommodate the weight difference.

Celeriac Purée Notes:

• This is one of the two celeriac-based components of the dish. It provides a silky-smooth texture along with a touch of sweet earthiness. The use of milk instead of heavy cream keeps the purée light on the palate so that the lamb and wild mushrooms remain the focal point of the final dish. The purée can be prepared early and held warm until ready to use.
• Timing: This recipe will take approximately 20 minutes in total to complete. There will be a 10-minute window during the preparation that other tasks can be completed while the celeriac simmers on the stove. Cutting the ingredients and blending the finished product will only require about 5 minutes each.
• Yield: A single batch of this recipe will yield about 2 cups (473mL.) and will provide enough for at least 6 portions of the final composed dish.
  Slicing the onions across the grain (perpendicular to the lines running from the top to the bottom of the onion) will help the onions break down quickly in the pan and will blend into a smooth purée with minimal resistance.

Celeriac Crumble Notes:

• This recipe will take approximately 15 minutes to prepare in total. The oil can be heated while the other ingredients are prepared. Once the recipe is complete, the final product can cool at room temperature and be used straight away.
• A single batch of this recipe will yield approximately 1 cup (100g.) of finished product and will provide enough for at least 8 portions.
• Use caution when heating canola oil to high temperatures in large quantities. Be sure to communicate to those working in the vicinity that the oil will retain heat for at least an hour after finishing.

Pan-Roasted Wild Mushrooms Notes:

• This aspect of the dish provides structure and earthiness. The mushrooms are seared to achieve caramelization and then balanced with honey for sweetness, soy for salinity, vinegar for acidity, and stock for body.
• This recipe will take approximately 5 minutes to prepare and can be plated immediately.
• A single batch of this recipe will yield approximately 3 Cups (600g.) and will provide enough for 6 portions.
• Some types of soy sauce/tamari can have varying degrees of salinity. Trust your taste buds and adjust the mushrooms with extra kosher salt if necessary.

Pan-Roasted Lamb Saddle Notes:

• This component of the dish is the “star of the show”. Very little is done to change or manipulate its flavour. The saddle is simply cleaned carefully, seasoned, seared, and roasted to a perfect medium
• This recipe will take approximately 15 minutes to prepare. About 5 minutes will be spent on butchery, 5 minutes spent searing/roasting, and the last 5 minutes allowing the saddle to rest prior to carving.
• A single batch of this recipe will yield 4 pieces of roasted saddle, each weighing about 8oz (226g.) which will provide enough for 8 portions, each weighing 4oz (113g.).
• Resting the lamb is an important step before carving, but cold lamb has an unpleasant texture. Avoid letting the lamb rest at room temperature for more than 5 minutes before plating.

Seared Confit Lamb Shank Notes:

• This is the second part of the lamb shank cooking process. By this stage, the shanks will be perfectly cooked and seasoned. The final step is simply to add a pleasant “crunch” to the outside of the tender morsels of lamb after they are carefully picked from the bones. This recipe is to be completed shortly before the plating process to ensure the texture of the lamb is enjoyed straight away.
• This recipe will take approximately 20 minutes to prepare in total. The first half is simply spent waiting for the shanks to warm up, and the remaining 10 minutes will be spent breaking the shanks down, dredging and searing them.
• A single batch of this recipe will yield approximately 36 pieces of crispy shank which will provide enough for at least 7 complete portions of the final composed dish.
• The small pieces of lamb will heat quickly while browning in the pan. Heating the lamb sous vide at first is simply to help break the shank down, don’t spend too much time ensuring the shanks are heated through to the centre.

Apple Gremolata Notes:

• This component of the dish provides freshness and some sweet crunchy texture from the apple. The bright green and red colours also provide visual contrast for the dish.
• This recipe will take approximately 5 minutes to prepare and should be plated right away,
• A single batch of this recipe will yield approximately 2 Cups (472mL.) and will provide enough for 6 portions of the final dish.
• Once the parsley leaves are dressed, they will begin to wilt quickly. Don’t rush to get this dish finished and onto the plate until it is almost ready to be enjoyed.

Lamb Saddle with Celery Root and Wild Mushrooms – Dish Assembly:

• This aspect of the dish is strictly assembly. All the hard work pays off at this point as you simply combine all the flavours, colours, and textures on the plate and let visual creativity take over.
• This recipe will take no more than 5 minutes to assemble.
• A single batch of this recipe will provide enough for exactly 6 portions.
• When adding a sauce component to the plate, always be aware of the shape and slope of your plate so you have an idea of where the sauce will flow. Aim to pool the sauce at the lowest point of the plate to keep it contained.

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