Light Herb Crusted Lamb Loin by Chef Mohsine Korich, H&S Chef Of The Month
H&S Chef Of The Month
Chef Mohsine Korich
Interview With H&S Magazine
Who Is Mohsine Korich?
I have been a chef for almost 4 decades and started my career as a hobby that I have loved my entire life.
Type Of Cuisine?
Mostly Classic French with a Moroccan Twist, as well as Molecular Gastronomy. I don’t believe in one kitchen so I prefer bringing different flavors together in order to create something unique.
What Inspired You To Become A Chef?
I did 2 years of Medical Studies before I became a chef. It was just the joy I saw people having when they tried my food. I am a very creative person so becoming a chef constantly challenges my creativity.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
I would say keeping up with the changing gastronomic trends – but I think that is a good thing since it encourages me to think out of the box and bring out culinary experiences my clients have never experienced before.
What’s Your Biggest Achievement In The Culinary Industry?
This would be winning my First Michelin Star!
When It Comes To Cooking What Is More Important To You The Technique, The Ingredients, Or The Creativity?
I think that cooking is a very beautiful form of art and all the above are very important otherwise the food you make doesn’t stand out.
Recipe Of The Week: Light Herb Crusted Lamb Loin With Confit Artichoke Hearts, Nitrogen Iced Blueberries, And Mint Port Wine Reduction
• 180g lamb loin
• 100g unsalted butter
• 10g sea salt
• 10g black pepper
• 5g finely chopped thyme
• 5g finely chopped parsley
• 1 prepped artichoke sliced in quarters
• 3 Sprigs thyme
• 1 peeled garlic clove
• 20g blueberries
• 1 cup liquid nitrogen
• 150ml lamb stock
• 100ml red wine
• 1 sprig of mint
Set your oven to 139 degrees Celsius then proceed with the recipe.
Artichokes Confit Preparation
Add half the butter, thyme sprigs, and peeled garlic in a slightly deep saucepan. Once the butter has started to foam, add in your quartered artichoke. Cover tightly with a cling film and leave to cook for 1 hour on very low heat.
Port Wine and Mint Reduction Preparation
Combine the port wine, lamb stock, and mint. Leave to reduce by half for 20 minutes on medium heat. Take out the mint sprig. Add the butter at the last minute and stir to give the sauce a shine, add the 50ml of oil and blend. Put in a bowl and cover tightly with cling film. Let it sit in the fridge until serving.
Lightly brush the lamb with an olive oil and garlic mixture. Lightly sprinkle on it, the finely chopped thyme and parsley. Get a medium-sized pan on the heat and add in a knob of butter and a tablespoon of olive oil. Once the butter is foaming but not browned, add in your lamb and sear on all sides until brown in color. Place in the oven for 8 minutes for medium doneness. Once out of the oven sprinkle some sea salt and black pepper.
Nitrogen Blueberries Preparation
Add liquid nitrogen into a small stainless steel bowl. Dip in your blueberries for 30 seconds and remove then set them aside. Serve everything hot except the blueberries!