LAMB FIRST SERVICE

ROAST OF »WIPPTALER LAMB« 1ST SERVICE • NORBERT NIEDERKOFLER

»LINCHPIN.CLUB FEAT. NORBERT NIEDERKOFLER« Another fabulous recipe by the chef of the restaurant St. Hubertus in the Dolomites! It is the first course of a lamb dish served in two courses. The main ingredient of this dish is the “Wipptaler lamb”. The »Wipptal« is a valley in the central Eastern Alps, in the Austrian North Tyrol and Italian South Tyrol. A group of sheep farmers focus on a holistic and sustainable production. The natural needs of their sheep and their lambs are at the center of attention.

THE RECIPE

[BY NORBERT NIEDERKOFLER]

[4 PORTIONS]

LAMB SADDLE & SHOULDER

200g

400g

200g

400g

100g

saddle of lamb

lamb shoulder

root vegetables [carrots, celeriac, onions]

lamb stock

lamb jus

rosemary

thyme

salt & pepper

BLACK SALSIFIES

100g

50g

black salsifies

clarified butter

salt & pepper

MILK CREME

1l

10g

milk

Agar Agar

APPLE VINEGAR GEL

100ml

2g

apple vinegar

Gellan

PARSLEY CREME

100g

50g

50g

100g

parsley

spinach

cream

vegetable oil

RASPBERRIES

50g

500ml

raspberries

liquid nitrogen

SADDLE OF LAMB

1

Remove tendons and clean the bones. Next, wrap the cleaned meat in saran wrap, then vacuum.

2

Cook at 65°C for 6 minutes in a [roner-] »sous-vide« cooker.

3

Then keep warm in the »Hold-o-mat«.

4

Before service, roast in clarified butter.

LAMB SHOULDER

1

Season the meat with salt, then roast. Roast the root vegetables separately.

2

Add the meat to the vegetables and pour the lamb broth. Add the herbs. Then braise on 160°C in the oven for about 4 hours.

3

If the meat is soft, take it out of the broth. Strain the broth through a sieve and boil down.

4

Cut the meat into peaces [3x3cm]. Keep it warm using a heating lamp. Meanwhile glaze with the lamb jus.

BLACK SALSIFIES

1

Peel the salsifies and place in iced water.

2

Then cut into 12cm long pieces. Give into a vacuum bag, add clarified butter and vacuum it. Steam in the oven on 100°C.

3

Thereafter, allow to cool down in iced water.

4

Before serving, fry at 180°C for about 3 minutes.

MILK CREME

1

Boil the milk and stir in the Agar Agar. Cook [constantly stirring] for 3 minutes.

2

Allow to cool down the mixture in the fridge over night.

3

Mix the mixture in the »Thermomix« until it is quite smooth. Then strain through a fine sieve and pour [for easy service] into a squeeze bottle.

APPLE VINEGAR GEL

1

To keep the freshness of the vinegar, first boil just a portion of the apple vinegar with the Gellan. Then pour it to the remaining vinegar.

2

If the mixture has cooled, mix in the »Thermomix« until the gel is smooth.

PARSLEY CREME

1

Blanch the parsley and then freeze with the spinach in a »Pacojet cup«.

2

Process the frozen mixture in the »Pacojet« for 3-4 times.

3

Then heat the mixture in cream, pour into a squeeze bottle.

RASPBERRIES – AN EDITOR'S NOTE

Norbert Niederkofler unfortunately does not explain the preparation of the raspberries in his recipe. Our idea: To get the individual segments of the raspberries [like on the photo], he dips the whole raspberries into the liquid nitrogen. When they are frozen, they can be crushed into pieces just with little pressure.

LIQUID NITROGEN

[LN2] Is nitrogen in liquid aggregate state. Boiling point: -196°C.
Because of the extremely low temperatures, cooking with liquid nitrogen requires special safety measures. Please enquire before using at your supplier or the manufacturer.

GELLAN

Gellan is a water soluble gelling agent obtained from the fermentation of an algae variety.

PACOJET

The »Pacojet« is a kitchen appliance that is used in professional restaurant kitchens a lot of times by now. Fresh ingredients can be frozen in special »Pacojet cups«. With a precision blade and high pressure, the appliance then processes the frozen food into ultra-fine textures.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY CHRISTIAN RAINER]

2009

LUGUM | ALTO ADIGE DOC
PETER DIPOLI
NEUMARKT | BASSA ATESINA | SOUTH TYROL | ITALY

GRAPE VARIETIES

70% Merlot & 30% Cabernet Sauvignon

LOCATION

1,1 ha terraced hillside with clay and calcareous soil above Margreid.;
East-southeast orientation; 300m a.s.l.

VINIFICATION

The grape varieties are vinified separately. The grapes are carefully destemmed and fermented in open 40 hl fermenting vats.Process of fermentation 10 days with two times »Pigeage« [punching down the pomace] per day. Both varieties make the acid degradation in barriques and are subsequently removed. The Cabernet Sauvignon then matures in new, the Merlot in one-year and two-years old barriques. Twelve months after the harvest, the wines are blend together and after eight months of storage in concrete barrels, bottled as lugum. After another 36 months ripening in the bottle the wine comes into the trade.

PRODUCTION

About 6,500 bottles are produced per year.

//Quote: Peter Dipoli website

MORE RECIPES

[LINCHPIN.CLUB FEAT. NORBERT NIEDERKOFLER]

PHOTO CREDIT: DANIEL TÖCHTERLE

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

Leave a Reply

Your email address will not be published. Required fields are marked *