More from the Original Easter Lamb Challenge series

The long part of this recipe mainly involves drying the vegetable chips… it takes hours, really, and it’s a bit tedious, but the result is worth it 🙂

for 4 servings

• 2 whole lamb loin cuts
• 2 Carrots
• 2 Parsnips
• 2 Pre-cooked and peeled red beets
• 20g Dried morel mushrooms
• 100ml Madeira wine
• 200ml Heavy cream
• 1 tablespoon Cornstarch

Peel the carrots, parsnips, and beets, then slice them using a mandolin to a thickness of about 1.2 to 1.5 mm.

Lay the vegetable slices on silicone baking mats and dry them in the oven at 120°C (250°F) for about 3 hours. Open the oven periodically to help equalize the humidity inside.

Soak the dried morel mushrooms in warm water to rehydrate them, then roughly chop them.

In a saucepan, combine the Madeira wine, morels, heavy cream, and cornstarch. Reduce the mixture until it thickens, then keep warm.

Sear the lamb loins in a hot pan, cooking them to your preferred level of doneness. Once cooked, slice each loin into two squares, and then cut each square into two triangles.

Arrange the lamb pieces on a bed of assorted vegetable chips. Pour the sauce over the top and serve immediately.