Roasted Lamb Sirloin And Braised Shank
Contributed by: News Canada
Calling all aspiring chefs!
(NC) - The Knorr/CCF Junior Culinary Challenge is welcoming all aspiring culinarians to put their skills to the test. In its fourth year, the challenge is once again inviting interested Canadians to submit their application. Selected applicants will be invited to compete provincially at this prestigious competition. Gold medal winners are then invited to compete at a national competition held in Edmonton, Alberta on June 10, 2005. The victor of the national competition wins a cash prize of $5,000 and the opportunity to support Culinary Team Canada at a prestigious international culinary competition. Registration deadline is November 15th, visit http://www.knorr.ca/jcc/ for details.
The 2004 Knorr/CCF National Culinary Competition took place in Prince Edward Island at the Culinary Institute of Canada. The competition was close as the creme de la creme participated in this annual competition. Second place winner, Nicholas Nutting from Calgary, Alberta had an outstanding performance and demonstrated his talent to the esteemed panel of judges. Nutting an employee at the renowned Catch Restaurant has a sizzling culinary future ahead of him.
Nutting won accolades for his main course which included:
Ingredients:
- 1 long cut lamb leg
- 3 cups(750 mL) Mirepoix (a mixture of sauteed carrot, celery and onions)
- 9 cups (2L) veal stock
- 1/2 cup (125mL) Knorr Demi-Glace
- juice of 1/2 a lemon
- 1 cup (250mL) red wine
- 1 cup (250mL) white wine
- 5 tbsp (80 mL) brown butter
- 1/2 cup(125 mL) Madeira wine garlic confit
- 8 blanched savoy cabbage leaves
- thyme, bay leaf, peppercorns, anise
Directions:
Preparation of Shank:
Sear and braise shank with Mirepoix, veal stock, Knorr Demi-Glace, and wine until tender. Strain and reduce liquid and add brown butter, Madeira and lemon juice. Remove shank meat from bone, saute with garlic confit, add lamb jus and season with thyme, bay leaf, peppercorns and anise. Wrap meat in savoy cabbage and re-heat.
Sirloin:
Cut lamb sirloin into 3 or smaller roasts using the natural seams and tie. Season with thyme, bay leaf, peppercorns and anise and roast at 300 F (150 C) until 132 F (60 C) internal temperature is achieved.
Serve sirloin with shank and garnish with seasonal vegetables for a true fall delight.
