Name: Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce
Yield: Makes 4 servings
Cuisine: American
Ingredients: 38 grams red wine vinegar; kosher salt and freshly ground black pepper; 8 grams salt-packed anchovy, rinsed; 500 grams Veal Stock; 25 grams extra virgin olive oil; 10 grams minced garlic; 20 grams Roasted Garlic Puree; 1 split bone-in Elysian Fields Farm lamb saddle, flank attached (Sources); Finely chopped flat-leaf parsley; Sel gris; Canola oil; 500 grams Lamb Stock; 25 grams ¼-inch pieces fennel; Sherry vinegar; 1 Artichoke Barigoule, cut into ¼-inch pieces; ½ Meyer lemon; 25 grams ¼-inch pieces yellow bell pepper; 25 grams cauliflower florets, cut into ¼-inch pieces; 25 grams ¼-inch pieces carrot; 2 garlic cloves, smashed and peeled; 2 thyme sprigs; Ajinomoto RM transglutaminase (Sources); 15 grams extra virgin olive oil; 25 grams ¼-inch pieces cardoon; 25 grams ¼-inch pieces red bell pepper; 1 gram grated lemon zest; 50 grams unsalted butter; kosher salt; 15 grams finely chopped shallot; 10 grams flat-leaf parsley sprigs, cut into ½-inch pieces

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Sauce

Canola oil
½ Meyer lemon
25 grams extra virgin olive oil

Method

Bagna cauda, literally “hot bath,” is a traditional Italian sauce of anchovies, garlic, olive oil, and butter that is served warm as a dipping sauce for various vegetables, such as cardoons and fennel. In this lamb dish, bagna cauda components become the garnish—vegetables with a sauce of olive oil, lemon juice, vinegar, shallot, garlic, and anchovy. The strong flavor of the lamb is enha