Saddle of Lamb with White Polenta, Spinach and Schwarzer Nuss from Hans Peter Fink

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Ingredients for 4 portions
  • 700 g Saddle of lamb
  • Salt
  • Pepper, freshly ground
  • 2 tbsp Olive oil
  • For the white polenta
  • 180 g White Polenta
  • 300 ml Chicken stock
  • 80 g QimiQ Sauce Base
  • Salt
  • Nutmeg
  • 2 tbsp Parmesan
  • For the spinach crème
  • 3 Garlic clove(s), finely chopped
  • 50 g Macadamia nuts, finely chopped
  • 100 g QimiQ Sauce Base
  • 300 g Leaf spinach
  • Salt and pepper
  • To garnish
  • 30 g Fink's Schwarze Nüsse
  • Butter
  • Salt
  • 1 dash Apple balsamic vinegar
Method
1.
Preheat the oven to 360°F (air convection oven).
2.
Trim all fat and silver skin from the lamb and season with salt and pepper. Heat the oil in a pan, add the meat and brown on all sides. Transfer the meat to the oven and cook for approx. 5 minutes. Remove, wrap in tin foil and allow to rest before serving. Or sous vide cooking technique: vac-pac the trimmed saddle and cook in a water bath set at 138°F for 20 minutes. Fry in hot oil on all sides and season with salt and pepper.
3.
For the polenta slices: sauté the polenta in a dry sauce pot until light golden. Pour in the chicken stock and cook until the polenta is thick, stirring occasionally.
4.
Add the QimiQ Sauce Base, salt, nutmeg, butter and parmesan, mix well and let the mixture thicken. Pour into a dish lined with cling film, smooth off the surface and allow to cool.
5.
For the spinach crème: bring the QimiQ Sauce Base, garlic and macadamia nuts slowly to the boil. Add the spinach and spices and allow to boil briefly. Remove from the heat and using an immersion mixer, blend to a smooth purée.
6.
Turn the polenta out of the dish and cut into slices. Fry in hot oil on both sides until crispy.
7.
Fry the saddle of lamb in hot oil and season. Add the Schwarze Nüsse and butter and continue to cook until the butter is frothy. Glaze with the apple balsamic vinegar.
8.
Remove the meat from the pan and slice as required. Arrange the lamb, polenta and warm spinach crème on serving plates, sprinkle with balsamic vinegar and the Schwarze Nüsse mixture and garnish with fresh herbs.