Chef Noel Jones prepares Colorado lamb loin and pine nut ice cream.
Colorado Lamb Loin
Cuit Sous Vide
Lamb Jus Lié
Making Liquid Nitrogen
Pine Nut Ice Cream
Colorado Lamb Loin – 10oz portion
1 Small Sprig of Rosemary
This can be cooked sous vide or pan roasted
Pearl Vegetables (cut using a small melon scoop)
1 Medium Carrot
1 Medium Parsnip
1 Small Rutabaga
2 Russet Potatoes or Yukon Gold
Blanch vegetables until al dente
1 Tablespoon Canola Oil
1 Tablespoon Unsalted Butter
Deep fry at 325°F until translucent.
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