Chef Noel Jones

Chef Noel Jones prepares Colorado lamb loin and pine nut ice cream.

Colorado Lamb Loin
Cuit Sous Vide

Vegetable Pearls
Fried Parsley
Lamb Jus Lié

Making Liquid Nitrogen
Pine Nut Ice Cream
Parmesan Crisp
Aged Balsamic

Colorado Lamb Loin – 10oz portion
1 Small Sprig of Rosemary
Canola Oil
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

Fried Parsley
Deep fry at 325°F until translucent.