Elysian Fields Lamb Saddle

Tenderloin

image

image

Wrapped in bacon and sous vide for 1 hour at 132 degrees

image

image

image

Fat on the loin was crisped, bacon was rendered as well.  Served with parsnip puree, winter jams (gooseberry, lemon, kumquat) and pickled chanterelles.  We also served it with a piece of braised and pressed lamb neck.

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: