Dry-Aged Lamb & Jerusalem Artichoke Three Ways

We treated ourselves with some more dry-aged meat from Anni's Pølsemakeri. This time we got some lamb sirloins. During one of our last restaurant visits in Oslo this year, to Brasserie Paleo (review coming up later), we got inspired by one of their dishes that had Jerusalem artichokes prepared in three different ways. We decided to cook 'em, fry 'em and mash 'em.

Ingredients

400 g dry-aged lamb sirloin
12-15 Jersualem artichokes
6-8 small shallots
100 g Røros butter (or similar proper butter)
Fresh rosemary (we got ours from Il Buongustaio)
Rhubarb chutney from Nordisk Køkken (or similar quality brand)
Whole pepper corns
Maldon salt
Rapeseed oil

Baaah-ke it this way

Start by preparing the meat. Take it out of the fridge and leave it in room temperature. With your sharpest knife slice roughly 1x1 cm square in the fat. Try not to cut too much into the meat. Rub both sides with coarsely ground pepper, Maldon salt and chopped fresh rosemary.

Prepare the Jerusalem artichokes by peeling 3/4th and leaving 1/4th with the peel on. Slice them all in two equal pieces. Peel the shallots and place them in an oven proof container. Cover completely with rapeseed oil and place in the oven on 180 degrees C.

Time to cook the meat. Oil in a pan, medium to high temperature, fat side down first and then flip - 2 minutes on each side. Leave it alone on the pan, allow it to get a caramelized crust. Remove the meat from the pan and wrap in aluminum foil. Don't rinse the pan as you will use the fat later on. Leave the meat to rest for 10 minutes.

Put the Jerusalem artichokes to boil. After 10 minutes remove the unpeeled Jerusalem artichokes from the boiling water. Leave them to steam off. Let the remaining Jerusalem artichokes continue to boil until they are soft like butter when you check them with a knife.

Once the meat has rested unwrap it and place it in the oven next to the shallots on 180 degrees C still. Leave it for about 6-8 mins depending on the thickness. The meat should now be medium-rare with a pink color. Remove from the oven and rewrap in aluminum foil again. Let it rest for 15 minutes or until you are ready with the condiments.

Now you fry the unpeeled Jerusalem artichokes on medium heat in the remaining fat in the pan. Season with salt and pepper. When the rest of the Jerusalem artichokes are done cooking, strain the water and let them steam off. You want to use about half of the total amount you had for the mash, which leaves another 1/4th that is going to be served just boiled and naked. Mash the rest, whisk in 100 g butter and season with salt and pepper. Fill in a pastry bag if you wanna plate it fancy like we did.

Remove the shallots from the oven and fish them out of the oil. Increase the heat in the oven to 230 degrees C and turn on the grill program. Place the meat in the oven once the temperature is up, with the fat side up. It will only need a minute or two to get crispy again.

Slice the meat, decorate the plate with the different Jerusalem artichokes and shallots. Add some rhubarb chutney here and there and sprinkle with some fresh rosemary leaves.

Baaah appétit!