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Recipe for Spring lamb braised lettuce
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BEST end of lamb
Ingredients:
10kg Best end of lamb
Instructions:
1. Remove skin from the fat, remove fillets and take out chime bone.
2. Keep the Meat on the Full flap; bash the loin to create a cylinder shape.
3. Fill cavity with chicken and sage farce.
4. Seal with Meat glue. Roll with string, then sous vide. Cook to order at 63.3°C for 27 minutes.
Lamb jus
Ingredients:
2kg lamb trimmings
600g onions
100g garlic
400g Butter
5ltrs Chicken stock
Instructions:
1. Cut trimmings 3cm by 3cm.
2. Heat butter into it when the butter starts to brown, add the trimmings and allow to roast.
3. Add garnish roast them as well till golden. Add the chicken stock to cover and leave to simmer for 1.5 hours.
4. Pass and reduce until consistency.
Lamb Belly
Ingredients:
5kg lamb belly
2x Amalfi lemon zest
200g caper (rinsed)
200g anchovies chopped
10g oregano
2g dried chilli
2 x large onion
2 x sprig rosemary
100g lamb jus
400g chicken stock
Instructions:
1. Remove excess sinew and fat from belly before seasoning. Grate lemon zest over before adding chopped capers, chopped anchovies and dried chili evenly.
2. Tightly roll in string, Seal in a hot pan then place in a sousvide bag at 85°C for 6 hours with stock and jus.
Braised Baby Gem lettuce
Ingredients:
10pc Baby gem Lettuce
150g Chicken stock
50g Butter
Olive oil
Chicken Jus
Orange zest
2pc Pink Garlic
2pc Lemon thyme
Instructions:
1. Cut lettuce and place in ¼ glaze in olive oil until golden before finishing with butter.
2. Flip over and add garlic thyme orange before de-glazing with chicken stock, add jus and reduce the glaze until tender.
3. Lightly season.
4. Glaze and serve.
Garnish
Ingredients:
2kg Cippollini onions
500g Crosnes
3pc Small Marinated Anchovy
Garlic flowers
Medium sorrel
Instructions:
1. Peel onions, leaving stalk attached.
2. Blanch in salted water. Warm in olive oil
3. Add 3 pieces of crosnes on the plate.
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