1600 g Saddle of lamb Salt and pepper For the coating 250 g QimiQ Sauce Base 120 g Parmesan, grated 40 g Panko Japanese bread crumbs 4 Egg yolks 40 g Dijon mustard, coarse 40 g Herb paste 20 White toasting bread, without crust 250 g Streaky bacon, thinly sliced Vegetable oil, to fry For the polenta 750 g QimiQ Sauce Base 750 ml Milk 400 g Polenta 150 g Butter Salt and pepper Nutmeg, ground 180 g Parmesan, grated 5 Eggs Vegetable oil
1. Preheat the oven to 170°C (air circulation). 2. For the polenta: bring the milk to the boil with the QimiQ Sauce Base, salt, pepper, nutmeg and butter. Stir in the polenta and allow to simmer for approx. 5 minutes. Allow to chill. 3. Stir in the eggs and Parmesan and spread onto a greased baking sheet. Bake in the preheated oven for approx. 10 minutes. 4. For the coating: mix the QimiQ Sauce Base with the remaining ingredients together well (except the toasting bread and bacon). Season the saddle of lamb and pan fry gently on both sides. Allow to chill. 5. Flatten the toasting bread. 6. Place the bacon slices onto pieces of silver foil. Place the toasting bread onto the bacon and spread the herb cream onto the bread. Place the saddle of lamb on top, and roll in the silver foil. 7. Cook the saddle of lamb at 180°C until a core temperature of 56°C has been reached. Remove from the silver foil and allow to rest. 8. Cut the polenta into slices and pan fry on both sides. 9. Slice the saddle of lamb and serve with the polenta slices and vegetables if required.