Lamb Quartet, Lamb Barbeque Ribs With Apricot Chutney, Lamb Saddle Carpaccio with Roasted Lemon Sauc
This is my showcase of my deep love of lamb. Lamb has such a distinct aroma and known for its deep flavor of game. All of this dishes work on there own but together act as a powerhouse that is sure to impress anyone of your guest. Here we have different cuts, temperatures, textures, and flavors.
INGREDIENTS:
Ribs:
Lamb ribs 1 rack
Brown sugar 2 tbsp.
Ketchup 1 cup plus 2 tbsp.
Salt 2 tsp.
Orange juice (fresh) 1 cup
Soy sauce .5 cup
Liquid smoke 1 tsp.
Cinnamon 2 sticks
Bourbon 1 cup
Lamb jus 2 cups
Dark Chocolate (72%) 1 tsp.
Lamb Belly:
Lamb Belly 1 #
Salt 1 cup
Brown sugar 1 cup
Canola oil 1 qt.
Apricot:
Apricot fresh 3 ea.
Sugar 1 tsp.
Sherry vinegar 1 tsp.
Mint (chiffondae) 1 tsp.
Carpaccio and Tenderloin:
Lamb Saddle 1 ea.
Turmeric (ground) 1 tsp.
Cumin (ground) 1 tsp.
Coriander (ground) 1 tsp.
Eggplant Puree:
Eggplant 1 ea.
Garlic (whole) 1 ea.
Thyme 2 sprigs
Bay leaf 1 ea.
Canola oil 1 cup
Salt as needed
Dates 5 ea.
Sherry vinegar 2 tbsp.
Harissa 1 tsp.
Lemon juice 1 tsp.
Roasted Lemon Puree:
Lemon 4 ea.
Sugar 1 cup
Water as needed
Canola oil 2 cups
Black Truffle Aioli:
Egg yolk 1 ea.
Egg 1 ea.
Mustard 1 tbsp.
Champagne vinegar 1 tbsp.
Canola oil 1 qt.
Black truffle oil 2 tbsp.
Truffle peelings 1 can
Salt
Perigord Black Truffle .25 #
Basil Lamb Jus:
Lamb Bones (reserved from saddle) 1 ea.
Onion (large dice) 1 ea.
Carrot (peeled, large dice) 1 ea.
Celery (large dice) 1 ea.
Garlic head (split) 1 ea.
Roma tomato (large dice) 1 ea.
White wine 2 cups
Chicken stock 1 quart.
Rosemary 1 sprig
Bay leaf 1 ea.
Basil .5 bu.
Salsa Verde:
Cilantro 10 bu.
Parsley 10 bu.
Jalapeno (reserve seeds…add as needed) 8 ea.
Onion (peeled, halved, and charred) 4 ea.
Garlic cloves 10 ea.
Lime (juiced) 10 ea.
Canola oil 2 qt.
Tomatillo (peeled and charred) 10#
Extra Virgin Olive Oil 1 qt.
Champagne Vinegar 2 cups
Smoke liquid (diluted) 2 tbsp.
DIRECTIONS:
For the ribs: Rub the ribs with salt, 1 cup ketchup, and half of the brown sugar and let cure overnight. Wrap in plastic wrap and then wrap again in foil. Bake at 250 degrees for 2-3 hours until tender and let cool. Combine lamb jus with soy sauce, orange juice, remaining ketchup and brown sugar, cinnamon, liquid smoke, bourbon, and dark chocolate. Baste the ribs with the lamb barbeque sauce and broil to caramelize the ribs. Split in thirds and reserve.
For the lamb breast: Score the fat of the lamb and rub with salt and sugar and let cure for 8 hours. Rinse of salt and sugar blend and poach at 250 degrees in canola oil. Cook for 2.5 – 3 hours until completely tender. Remove from oil and wrap in plastic wrap then place between to pans to press the meat. Let sit overnight. Cut into 2 oz. portions and reserve.
For the apricot: in a pan cook the ripe apricots (with the pits in) with sugar and stir aggressively to break down the apricots. Cook down for 5 minutes until think and stir in sherry vinegar and mint. Season with salt, cool and reserve.
For the Carpaccio: Break down the saddle. (Or ask your butcher to do it for you) Reserve bones for the lamb jus. Hug the bone with your knife and remove the lamb tenderloin. Remove excess silver skin and portion into three equal portions. Separate the lamb loin from the saddle. Remove any excess silver skin and season with salt, turmeric, and coriander. Wrap tightly in plastic wrap and freeze. When solid, slice on a deli slicer no thicker than 1/8th of an inch and put directly onto plate (or cutting board).
For the Eggplant puree: Half the eggplant and score in a crosshatch pattern, season aggressively with salt. Let sit for 2 hours and squeeze out any moisture. Sear the eggplant. ( be liberal with the use of oil as the eggplant likes to soak it up). Be sure to char the skin, as this will add a smoky and bitter note to the puree. Poach the eggplant in remaining oil with garlic, thyme, bay leaf, and balsamic vinegar at 250 degrees for 2 hours until completely tender. Remove the eggplant from oil and blend in a food processor streaming in the poaching oil, with dates, cooked garlic, lemon juice, sherry vinegar, and harissa. Reserve.
For the roasted lemon: Remove the ends of the lemon and wrap in foil. Roast the lemons at 300 degrees for two hours (until completely tender). Let cool and cut in half squeezing out the juice and pulp from the fruit being sure to remove any seeds. Remove any excess pith (white flesh) from the lemon skins. Blend the lemon pulp, sugar, oil and skins on high. Steam in water ensuring the puree is smooth and aerate. Reserve.
For the Truffle Aioli: In a food processor add egg yolk, eggs, mustard, truffle peelings, and vinegar. Puree and stream in canola oil until thick. Add truffle oil and season with salt and lemon juice and reserve.
For the Lamb Jus: Roast the reserved lamb bones from the saddle in a large pot. Add onion, carrot, celery, and roast on high heat to caramelize the vegetables. Add tomatoes and cook for 3 minutes. Add wine and reduce by ¾. Cover with chicken stock, garlic, rosemary, and thyme. Let reduce by half being sure to skim and excess fat and impurities form the surface of the stock. Reduce the lamb stock to sauce consistence and add basil. Allow basil to steep for 30 minutes and strain again. Reserve.
To assemble: Garnish the warm ribs with apricot jam. Garnish the lamb Carpaccio with dots of the roasted lemon, truffle aioli, course sea salt, and micro parsley. For the lamb tenderloin, season the meat with salt and pepper and sear in a pan on high heat (about 1 minute). Allow the lamb to rest and slice in half. Garnish with eggplant puree and garlic chips. Crisp all sides of the lamb belly then coat with lamb jus to lacquer the meat. Garnish with micro basil. Generously shave the black truffles on the carpaccio.
