Recipe: Filet D'Ageneau en Croute de Sumac

Recipe: Filet D'Ageneau en Croute de Sumac

09 Feb 2015

Chef de Cuisine of Brasserie Angelique at the Etihad Towers reveals a special recipe for Valentine's

Niels Van Oers, Chef de Cuisine of Brasserie Angélique, the award-winning restaurant at Jumeirah at Etihad Towers in Abu Dhabi, has previously worked at the Burj Al Arab in Dubai, in a Michelin-starred restaurant in Italy and as a private chef in France. Specialising in authentic French fare, chef Niels adds his own twist to traditional dishes, and here, reveals his recipe for a rather special dinner to cook for your loved one this Valentine’s…   

4 pieces lamb loin
1 tsp sumac powder

20g green pea cress
20g green peas
½ tsp cumin seeds
½ tsp cumin powder
4 mint leaves
10ml olive oil
10ml argan oil
White pepper, to taste
Salt, to taste

500g onions, sliced
100g butter
1 clove garlic, crushed
70ml chicken stock
A dash of black pepper
Salt, to taste

500g lamb trimmings and bones
2L chicken stock
1 carrot, cut into 1cm slices
1 onion, peeled and quartered
½ leek, cut into 1cm slices
½ celery stick, cut into 1cm slices
2 cloves garlic, crushed
3 sprigs of thyme
1 bay leaf

1 Roll the lamb loin tightly in clingfilm. Allow to rest in the refrigerator for 24 hours.
2 Prepare your green pea salad by toasting the cumin seeds in a pan for one minute. 
3 Repeat this process and toast the cumin powder. 
4 Mix all ingredients together and season with argan oil, pepper and salt. Set aside.
5 For the soubise puree, melt half of the butter in a wide casserole. 
6 Add the garlic, onions, pepper and salt. Cook on a low heat for 5 minutes while stirring. 
7 Add the chicken stock, cover and cook on low heat for 1 ½ hours until the onions are completely cooked.
8 Transfer to a blender and blend while adding the remaining butter. 
9 Season if necessary with pepper and salt and set aside.
10 Roast the lamb trimmings and bones on a tray in the oven at 200C for 15 minutes, until they are golden brown.
11 Transfer the bones to a pot. Pour the fat remaining on the tray through a sieve and reserve for later.
12 Deglaze the hot tray with some of the chicken stock, scrubbing the bottom of the tray to loosen any of the browning food residue still attached to the tray.
13 Add all the vegetables, herbs, stock and deglazing liquid to the bones and bring to a simmer for 30 to 45 minutes. 
14 Strain through a sieve and reduce until you achieve a sauce-like texture.
15 When needed, add the lamb fat and stir.
16 Remove the clingfilm from the lamb and season with pepper and salt. 
17 Roll into the sumac powder.
18 Sear of the lamb in hot oil, being careful not to burn the sumac.
19 Bake in the oven at 200C for 4 to 5 minutes. 
20 Remove from the pan, cover with aluminium foil and allow to rest for 5 minutes.
21 Serve with the green pea salad and the soubise puree. 
22 Dress with the jus gras. 


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