LAMB THREE WAYS WITH ANDREW MAY OF AMAYJEN THE RESTAURANT

This visually stunning dish features a lamb loin wrapped in anchovy mousse with rosemary, marinated lamb belly, deep fried sweet bread with textures of broccoli and beetroot.  The dish has an interesting variation of textures and flavours with the star of the plate being the loin encased in a salty, creamy anchovy mousse.  This is a classic technique from Andrew that he has created in many variations over his years as a chef and says chefs can use any loin, but lamb is his favourite. 

When preparing the loin Andrew says there is no need to season the lamb as there is enough saltiness from the anchovy mousse and the prosciutto it is wrapped in.  Encasing the loin in the mousse protects the meat and creates a moist tender piece of lamb.

This technique protects the meat as using the sous vide method to cook the loin first means he can get the perfect degree of cooking right out to the edge of the meat and because it is encased in a mousse there is no need to produce a hard sear on the outside of the loin for service.  Once wrapped and placed in boiling water for 5 minutes, the mousse protects the loin from any further cooking and helps to penetrate the flavours through into the lamb.  

Adding lamb belly and sweetbreads brings the intense deep flavours which come from these secondary cuts and the whole dish is toned down by the addition of the earthy flavours of broccoli and beetroot.

Watch the video above as Andrew takes you through his techniques and plates up this stunning dish.