Ingredients for 2 servings:
- 2 saddles of lamb
- 4 slices of tramezzini
- Olive oil for frying
- 2 sous vide / vacuum bags
Wild Garlic Hemp Pesto:
- 100g wild garlic
- 100g young hemp leaves
- 40g peeled hemp seeds
- approx. 120ml olive oil
- 10ml hemp seed oil
- approx. 50 g freshly grated Parmesan cheese
To prepare the pesto, remove the stems from the hemp leaves and place them in a tall cup together with the wild garlic. Gradually add the oil and blend with a hand blender. Now add the hemp seeds and puree again. Then stir in the grated parmesan evenly.
Unused pesto can be stored sealed in the refrigerator for a longer period of time without any problems.
To prepare the saddles of lamb, carefully rinse it in cold water beforehand, pat dry and season all over with salt and pepper.
Place the slices of tramezzini bread, 2 slices at a time, overlapping each other by about 1.5 cm on the long side, on a smooth surface and roll evenly with a rolling pin. At the overlapping sides, the bread is thus joined and becomes a double-sized loaf.
Now fry the lamb briefly all around in a hot pan with a little olive oil and leave to cool on a grid or cloth.
In the meantime, pour about 5-6 tablespoons of the pesto into a fine sieve, letting excess oil drip off. A mixture that is too oily would soak the bread. The collected oil can be added back to the pesto, or used elsewhere.
Now place the tramezzini on smoothly lined plastic wrap, this helps to roll up and wrap the meat. The surface of the bread is spread with 2-3 tbsp. of the wild garlic and hemp mixture, leaving the edges about 1 cm wide.
The saddle is now placed in the middle of the lower third of the coated bread and rolled up tightly with the help of the cling film. The cream should be evenly distributed around the meat and the bread jacket carefully sealed. By twisting the ends of the foil together, a firm roll is obtained, which is sealed watertight in a sous vide / vacuum bag.
The roll requires 35 minutes at 65°c in the sous vide tank, depending on the size of the salmon.
After cooking, the roll is removed from the bag and cling film and seared in a hot pan with plenty of olive oil until crispy all over.
We served our version with port wine jus and pan-fried vegetables.