Truffle Crusted Lamb Rump Hearts
Makes 4 Servings
To make this dish, lamb rump hearts are wrapped in a layer of truffle flavored chicken paste (a forcemeat), wrapped in foil, and roasted. This gives you a striking two-tone visual effect and a range of flavors and textures in each bite. A white wine hollandaise sauce adds richness.
INGREDIENTS
- 4 Lamb Rump Hearts
- Black Truffle Salt (we recommend 10%)
- Asparagus (6 large spears or 8-10 small ones)
- Black Truffle Crust:
- 1 tbsp Black Truffle Peelings or Slices, finely chopped
- 1 Boneless, Skinless Chicken Breast
- 2 Egg Yolks
- 1 tsp Black Truffle Salt
- 2 tsp Salt
- ¼ cup Heavy Cream
- Hollandaise Sauce:
- 2 tbsp White Wine
- 2 tbsp Lemon Juice
- 1 tbsp minced Onion
- 1 Egg Yolk
- 1 tbsp Water
- Approx. 2 tbsp Melted Clarified Butter
- Optional: 1 ½-2 tbsp whipped Heavy Cream
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Cut as much of any surface membranes away from the chicken breast as possible. Cut the breast into ½” chunks.
3
Process the chicken breast in a food processor until it turns into a very smooth paste.
4
In a bowl combine the chicken paste, chopped black truffle, egg yolks, heavy cream, salt & truffle salt. Stir thoroughly to combine until the mixture has a very smooth consistency.
5
Oil a sheet of aluminum foil. Press a ¼” thick layer of the truffle crust onto the oiled surface.
6
Place a rump heart in the center of the crust. Season it with truffle salt, then wrap the foil (and the crust) around it. Twist the ends of the foil to hold it closed.
7
Repeat steps 4 & 5 for the remaining three rump hearts.
8
Place the foil wrapped rump hearts in a baking pan and roast them in the oven until they reach an internal temperature of 115.
9
Remove the foil wrapped merino from the oven and let it rest on a plate for at least five minutes.
10
Blanch the asparagus.
- Make a Hollandaise Sauce:
11a
In small pot, put the white wine, lemon juice and onion. Simmer to reduce by 2/3rds, then strain out the onion. Add the egg yolk & water.
11b
Cook the mixture over a pot of boiling water, whisking constantly, until the yolk is thick and fluffy. Then drizzle in the clarified butter, continuing to whisk, until the sauce reaches the right consistency.
12
Slice the merino and put one rump heart on each plate with some of the asparagus.
13
Optional: Just before serving, fold the whipped cream into the hollandaise sauce.
14
Sauce each plate with the hollandaise.