Archive for lamb tenderloin

Elysian Fields Lamb Saddle 4 ways

Posted in Avant Garde, bacon, Chef, farm, fruit, garnish, Lamb, My Work, smoke, Wilbur Cox Jr. with tags , , , , , , , , , , , , , on March 6, 2016 by wilburcoxjr

Bacon wrapped tenderloin, sous vide loin, house made lamb bacon jam, smoked lamb bacon powder, kabotcha squash and citrus


Tenderloin of Elysian Fields Lamb

Posted in bacon, Chef, Equipment, fruit, jams and jellies, Lamb, My Work, Pastry, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , on January 12, 2016 by wilburcoxjr

Whenever I use lamb saddle, I always have the tenderloins left over because they are small and difficult to cook and serve properly.  I use four tenderloins and fuse them together with transglutaminase.  They are then wrapped in bacon, sous vide to 132* and then crisped in the pan.  Served with soubise, gnocchi parisienne, pear-rosemary jam.