Butter Poaching Technique

WINE NOTES            Newton Unfiltered Chardonnay: This is your typical ‘big’ chardonnay from California. It goes through a second fermentation that almost all reds and many whites experience called malo-lactic fermentation where the ‘malic’ or ‘green’ acids (apple, green grape) are converted to lactic acids which give the wine buttery, creamy and even vanilla notes. Complex, with large flavors of butter-poached golden apples, baked rolls and roasted nuts; it’s really a ‘food wine’ meant to be consumed with a meal allowing the characteristics of both to be highlighted.

Todd English’s Black Olive Studded Lamb Loin
with Minted Fennel Purée

Serves 4 

• 1 lamb loin ( 8 ounces), cleaned

• 12 oil cured black olives (no pit)

• Salt

• Butter Poaching Liquid

• Minted Fennel Puree (recipe below)
   

Cut each olive vertically into quarters then, using a paring knife, slice a small opening into the lamb loin. Using your knife to keep the slice open, slide the piece of olive into the hole. Repeat the same procedure all over the lamb loin. To cook, heat 1 recipe of the Butter Poaching Liquid in a medium saucepan and warm to 125 degrees F.  Add lamb loin and gently poach for 18 minutes.  This will give you perfectly medium rare lamb.  Let rest for 6 minutes. 

To serve, spoon a large line of the minted fennel puree down the center of the plate. Slice lamb loin into five pieces and spoon a little of the fennel liquid over the lamb.  Garnish with mint leaves.  Serve immediately 

 

Minted fennel puree

 

• 3 cups chicken stock

• 1 large head of fennel, sliced into pieces (reserve tops for later)

• ¼ cup sugar

• ¼ cup pernod

• 2 shallots sliced

• 1 cup mint, cleaned leaves only

• 3 tablespoons olive oil

 

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