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Recipe
Lamb & Roasted Cherries
Lamb Chops
| Qtys | Measurements | Ingredients | Prep |
| 6 | Each | Lamb Chops | |
| 1 | Clove | Garlic | Peeled & Smashed |
| 2 | Sprigs | Thyme | |
| 1 | Tablespoon | Butter |
Preheat a sous vide bath to 140F.
Add the lamb chops, garlic, thyme sprigs and butter to a Ziploc freezer bag, and season with salt & pepper.
Drop the bag into the circulator and allow to cook for 1 1/2-2hrs.
Once the lamb has finished in the circulator, heat a sauté pan on high heat. Pull the lamb chops out of the bag, and pat the surface dry with paper towels. Sear the chops until golden on each side.
Set aside for plating.
Braised Fennel
| Qtys | Measurements | Ingredients | Prep |
| 1 | Bulb | Fennel Bulb | Fronds Trimmed |
| 1/4 | Teaspoon | Fenugreek Seeds | |
| 1/4 | Teaspoon | Coriander Seeds | |
| 1/4 | Teaspoon | Cumin Seeds | |
| 1 | Each | Orange | |
| 1 | Each | Bay Leaf | |
| 3 | Cups | Vegetable Stock |
Preheat an oven to 350F.
Cut a cleaned fennel bulb in half and set aside in a small square baking dish.
In a small pan over medium heat, toast the various seeds until they’re fragrant. Add the toasted seeds to a mortar & pestle and crush into a fine powder.
Add the spice powder mix to the fennel pan along with the bay leaf. Peel half of the orange and place the peels into the pan as well. Cut the orange in half and squeeze the juice into the pan. Add enough vegetable stock to the pan to come up a little past halfway up the fennel halves. Season to taste with salt & pepper.
Place the pan in the oven and allow to cook for 1hr, flipping the fennel half way through. The fennel core should easily be pierced with a pairing knife when it’s done.
Pull the fennel out of the pan and set aside. Once the cherries go into the oven to roast, you can also add the fennel back to the oven to reheat before plating.
Strain the braising liquid for further use.
Simmered Triticale
| Qtys | Measurements | Ingredients | Prep |
| 1 | Cup | Triticale | Rinsed & Soaked Overnight |
| 2 | Cups | Braising Liquid | Strained |
| 1 | Cup | Water |
Combine everything into a pot with a healthy pinch of salt, and bring up to a boil. Once at a boil, reduce the heat to a simmer and allow the triticale to cook for 30min-45min. Stir the pot occasionally to ensure nothing is sticking, and check after 25min for doneness.
Once triticale is cooked (chewy but cooked all the way through), take it off the heat and let it rest in the broth while finishing things up.
Roasted Cherries
| Qtys | Meaurements | Ingredients | Prep |
| 1 1/2 | Cups | Cherries | Washed & Pitted |
With a pairing knife, cut pitted cherries in half and place onto a small sizzle platter. Drizzle lightly with oil and a small pinch of salt, toss to coat.
Place into a 350F oven, and cook for 10-15min until softened.
Set aside for plating.
Final plating
Using a slotted spoon, lay a bed of triticale down onto the plate. Slice the fennel into quarters, and lay them onto the triticale. Nestle the lamb chops onto the plate. Spoon the roasted cherries onto the plate dotting them around. Using a pastry brush, dab a little bit of the released cherry juice from their roasting pan onto plate.
Serve and enjoy!
