Lamb fore loin of Mestaripalvi and Jerusalem artichoke purée


Serves 4
Difficulty level: Hard
Preparation time: 2h
(gluten-free, not including: soy, citrus fruit, nuts, egg, fish/shellfish)

Mestaripalvi’s lamb fore loin becomes an overdone delicacy when handled by restaurant Mami’s Marko Rauhala. The meat is accompanied with artichoke and beetroot which are a perfect match for it. The sauce is easily made of dripping and cream.

800 g lamb fore loin from Mestaripalvi
3–5 garlic cloves
2 rosemary sprigs
black pepper

Beetroot wedges

4 pcs beetroot from Lindroth’s garden

Jerusalem artichoke purée

450 g Lindroth’s Jerusalem artichoke
65 g butter
2 dl cream
white pepper

Jerusalem artichoke muesli

4 pcs Lindroth’s Jerusalem artichoke

Fry the lamb fore loin all over in butter, add garlic cloves and rosemary to the pan during frying. Put the meat into an oven dish, rinse the pan and pour the dripping into the dish. Cover the dish with foil and bake in the oven at 120 degrees till the internal temperature of the meat is 80 degrees. Wrap the meat in foil and let it rest as long as it had been in the oven. Prepare the sauce from the dripping, pour it into a saucepan, add the same amount of cream and cook till it is like sauce.

Roast the whole unpeeled beetroots on a bed of salt in the oven at 150 degrees till the internal temperature is 95 degrees. Peel and cut them into wedges. Heat the wedges in butter in a pan before serving.

Wash the artichokes and cut them into 4 parts. Roast them with butter in the oven at 200 degrees for abt. 20 minutes stirring them at times. Pour the roasted artichokes into a saucepan, add cream and parboil. Mash them in a blender and strain if you want. Season with salt and white pepper.

Prepare the artichoke muesli. Cut the artichokes into thin wedges. Fry the raw artichoke pieces at 175 degrees for abt. 12 minutes.

See all the recipes of Turun Mestaripalvi:

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