Butter Roasted Lamb Loin with Roasted Matsutake Mushrooms, Confit Rutabaga, Shallots, Spinach and Lobster Ravioli

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Butter Roasted Lamb Loin
Rack Lamb, belly attached 1
Butter 45 g
Roasted Matsutake Mushrooms
Matsutake mushrooms 2
Mushroom Puree
Shitake mushrooms 200 g
Shallot haché 10 g
Butter 20 g
35% Cream 100 g
White wine 45 g
Club House Sea Salt Grinder 1/2 tsp
Confit Rutabaga
Rutabaga, peeled 1
Garlic cloves 3
Club House Thyme Leaves 1 each
Lemon rind 1 each
Olive oil 400 mL
Club House Sea Salt Grinder 1/2 tsp
Shallots, split skin on 4 each
Canola oil 15 g
Red wine 300 g
Club House Thyme Leaves 2 each
Club House Sea Salt Grinder 1/2 tsp
Spinach, stems removed 60 g
Shallot haché 5 g
Butter 15 g
Lemon Zest 1/4
Lemon Juice 1/4
Club House Sea Salt Grinder 1/4 tsp
Lobster Ravioli Filling
Lobster claw, and knuckles 1 each
Shallot, haché 1/2 each
Celery stalk, fine brunoised 1/2 each
Garlic clove, haché 1 each
Lemon supreme, finely chopped 1 tbsp
35% Cream 3 tbsp
Club House Parsley Flakes, Dehydrated 1 tsp
Club House Chives, Freeze Dried 1 tsp
Club House Sea Salt Grinder 1/4 tsp
Lobster Ravioli
Egg yolks 7 each
Egg 1
Caputo “00” flour 400 g
Olive oil 1 tbsp
Buerre Monte
Butter, browned 50 g
Butter, cold and cubed 150 g
Lemon supreme haché 10 g
Club House Chives, Freeze Dried 1/2 tsp
Club House Sea Salt Grinder 1/4 tsp
Lobster tail, cooked and cut into 4 medallions 1 each
Shallots 2 each
Celery, leaves 4 each
Spinach, leaves 4 each


This recipe was created for Club House for Chefs by: Solomon Masson, Chef of La Bussola in Kelowna, BC.

For Buerre Monte: In a small sauce pan boil water. Add cold butter while continue to whisk to ensure emulsification. Emulsify brown butter and add lemon. Finish with chives and salt.

For Serving: Plate mushroom puree and top with lamb. Against the lamb, place spinach ball, warm shallot petal and roasted matsuka mushrooms and garnish with crispy shallots. Besides the lamb, place warm glazed lobster ravioli. Place the lobster on top with buerre monte and lemon. To finish garnish with celery leaves and spinach.

For the Butter Roasted Lamb: Remove lamb from bone. Peel belly fat and trim the fat. Pound out the fat further until very thin. Clean loin to remove any silver skin. Season loin and cut strips of butter to fit between loin and pound fat. Roll loin with fat and cut fat after overlapping by ½ inch. Cook for 30 minutes until medium rare.

For the Roasted Matsutake Mushrooms: Peel matsutake mushrooms and reserve trimmings. Split mushrooms and cross hatch. Roast in over at 350F. Glaze with beurre monte.

For the Mushroom Puree: Roughly chop shitake mushrooms. In a pot on medium-high heat, melt butter and add shitake mushrooms and matsutake mushroom trimmings. Season and roast. Add shallots and continue to cook for 2 minutes. Deglaze with white wine and cream. Add to blender and blend until smooth. Season with salt.

For the Spinach: Blanch spinach in boiling water for 2 seconds and reserve. In a sauté pan melt butter and sweat shallots. Add spinach and stir. Once 75% wilted, add salt, lemon juice and lemon zest. Remove from heat. Cool over ice bath. Once cooked, check seasoning and ring out moisture. Divide dry spinach into 4 balls and roll inside the previously blanched spinach. Use a dry towel to remove moisture and form balls. Glaze spinach in beurre monte.

For the Shallots: Add sliced shallots to large pot of cold canola oil and place on high heat. Stir as temperature increases. As oil increase to 350F the shallots will begin to colour. Once light brown, remove shallots and place on sheet tray. Season with salt. In a heavy skillet, heat canola oil on medium heat. Add shallots split side down and cook until bottoms are burnt. Remove from heat and add salt, red wine and thyme. Bring back to low heat and cover. Cook gently until wine reduces to a glaze and shallots are cooked through. Season and remove onion petals from one another.

For the Rutabaga: Punch rutabaga into cylinders and place in pan. Add garlic, olive oil, lemon, thyme and salt. Confit at 300F for 1 hour. Remove when tender. Season and glaze with confit oil before serving.

For Ravioli Filling: Boil salted water. Add lobster and cover for 2 minutes. After 2 minutes remove lobster and twist off tail and shock in ice bath. Return the rest of the lobster to the boiling water for another 6 minutes and shock in ice water. Once cold, remove meat from claw and knuckles and roughly chop. In a food processor add lobster, lemon, shallot, salt, garlic and blend slowly adding in cream. Once cream is taken in, add celery and herbs and pulse to combine.

For the Ravioli: On your work table make a “well” with 90% of the flour holding some back to gradually work in later. Mix in eggs, and olive oil. Gradually pull in flour to the sides until a mass forms. Knead dough, until dough is smooth for approximately 8 mins. Wrap and let rest. Put lobster mixture in a piping bag with a #5 tip and keep cold. Roll pasta out to desired thickness. Pipe circle of the filling with a 4” diameter. Cover pasta with another sheet and gently using ring molds press the pasta into a doughnut shape with a punched hole in the center. Remove pasta and poach in salted simmering water for 3 minutes.

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