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Black Garlic Lamb Loin with Straw-Smoked Carrot Puree, Brie-Creamed Leeks, and Shiitake Straw


Shiitake Straw

  • shiitake stems fibers removed


  • 1 rack of lamb deboned
  • 1/4 cup black garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/8 cup dark miso
  • 1/2 tbsp. caraway seeds
  • 1/6 cup grapeseed oil
  • water as needed

Brie-Creamed Leeks

  • 1 oz. butter
  • 2-1/2 large leeks green tops removed & white portion thoroughly washed to remove all dirt, then halved and sliced lengthwise into thin strips resembling angel hair pasta
  • 2-1/2 large red onions quartered & sliced thinly (try to cut along the natural ridges in the onion)
  • 1.5 oz. anisette
  • 1/4 cup heavy cream
  • 2 oz. brie
  • salt & pepper to taste

Straw-Smoked Carrot Puree

  • 2 lbs. carrots skins on & thoroughly washed
  • 1/2 cup heavy cream
  • water to cover
  • butter as needed
  • straw from any grange or feed store


Shiitake Straw

  • Toss shiitake stems with sesame oil and salt.
  • Place in food dehydrator for 24 hours.


  • Place lamb on a large plate and set aside.
  • Add black garlic, salt, pepper, dark miso, caraway seeds, grapeseed oil, and a small amount of water to food processor. Blend until a smooth purée is formed, adding more water if needed.
  • Rub lamb with the black garlic purée and let sit overnight in refrigerator.
  • Preheat thermal immersion circulator to 140°.
  • Place lamb in a medium-sized Ziplock or vacuum-sealed bag, making sure to remove as much air as possible (the lamb should sink when placed in the water bath). Add bag of lamb to water bath and cook for 3 hours.
  • Remove lamb from bag and use a paper towel to pat dry and season with salt.
  • Quickly sear lamb in grapeseed oil on high heat. The lamb is already cooked, so you are only looking to add color and caramelized flavor.
  • Let rest 6-8 minutes before slicing.

Brie-Creamed Leeks

  • Place butter in a large braising pan over medium heat.
  • Add the onions and leeks. Sweat until translucent.
  • Pour in anisette and cook until reduced.
  • Add cream and brie, working the mixture with a high-heat rubber spatula until creamy.
  • Season with salt and pepper to taste.

Straw-Smoked Carrot Purée

  • Preheat oven to 350°.
  • In a large bowl, toss carrots in salt, pepper, and olive oil and set aside.
  • Place a 3-inch layer of straw on the bottom of a 6-inch hotel pan.
  • Spread the carrots evenly over the straw.
  • Cover the layer of carrots with another 3 inches of straw.
  • Using a torch, light the straw on fire and quickly cover with aluminum foil (thick heavy-duty foil is required). Transfer to the oven and bake 45 minutes.
  • Remove pan and gently roll back a third of the foil from one end. Light the straw on fire again, close the foil back down, and let sit for 1 hour.
  • Remove carrots, dice into rough chunks, and place in a large pot with cream. Add water until it just covers the carrots. Simmer until tender.
  • Use a strainer to remove the hot, tender carrots and transfer to a high-powered blender like a Vitamix.
  • Blend with room temperature butter until smooth and silky, adding salt and pepper to taste.

Plating the Dish

  • Spread a swath of Straw-Smoked Carrot Purée on each plate.
  • Place lamb loin chops on top of purée.
  • Serve with a side of Brie-Creamed Leeks.


Plume Rouge v.2

Servings: 4

Chef: Billy Buscher

Partner Organization: Lark’s Kitchen & Cocktails

Wine Pairing: Plume Rouge v.2

We started with a base of Tempranillo and blended in co-fermented Cabernet Franc and Merlot until the balance was perfect. Tempranillo’s natural spice blends beautifully with the lush blue and black fruit coming from Cab Franc and Merlot. We then focused on the wine’s texture and personality, blending in a touch of Syrah to lift the aromatics and add a peppery floral note and then a splash of Cabernet Sauvignon to fill in and round out the finish. We think this wine is a great way to enjoy seriously good wine that doesn’t take itself too seriously, whether with dinner, friends, or those we love most. We find this wine to be equally at home with both casual and sophisticated fare. Enjoy now and over the next six to eight years.