BRAISED LAMB, WINTER VEGETABLES AND ALMOND FENNEL

2007

INGREDIENTS (SERVES 8)

(A) Shoulder of lamb:
1 grass finished lamb shoulder
1 sprig rosemary
1 sprig thyme
3 tbsp extra virgin olive oil
salt and pepper
Brine:
3 pieces allspice
3 cinnamon sticks
2.36 L. Water
1/3 cup salt
1/4 cup sugar
1 clove garlic
3 bay leaves
4 sprigs thyme
(B) Lamb neck terrine:
20 grass finished lamb necks
salt and pepper
3 tbsp extra virgin olive oil
(C) Almond fennel:
2 fennel bulbs (grown with almond dust), trimmed and split in 1/2
1 fennel stick dried
1 tbsp almond oil
1 tbsp roasted and crushed almonds
1 pinch sugar
salt and pepper
(D) sunchoke broth
2.8 L. Lamb stock
0.56 L. Sunchoke juice, raw
15 Sunchokes, chopped
1.125 Kg. Lamb meat, large diced
18 Egg whites
1 Cup lamb meat, ground
1 Cup sunchokes, finely chopped
salt and pepper
(E) Lemon oil
0.25 L. Grapeseed oil
4 Pieces lemon zest
1/4 Bunch lemon thyme
1/4 Stick lemon grass
(F) lemon vinaigrette
1/8 cup lemon juice
1/8 cup lemon oil (see above)
1/4 cup extra virgin olive oil
1/4 tsp dijon mustard
(G) Lamb salad
1 Grass finished lamb shoulder (see above)
1 Lamb terrine (see above)
2 Almond fennel (see above)
2 Cups sunchoke broth (see above)
4 Cups baby greens
Lemon vinaigrette (see above)
16 Small hakurei turnips, finely sliced
1 Fennel, finely sliced
1/2 Cup lamb jus
1 tsp Sherry vinegar
1/2 tsp White balsamic vinegar
1 tsp extra virgin olive oil
salt and pepper

PREPARATION

(a) Shoulder of lamb

Brine: Toast the spices in a large saucepan. Add the remaining ingredients and heat until salt and sugar have dissolved. Chill. Shoulder of lamb: Place the shoulder on an oven pan, pour chill brine over it and refrigerate for 24 hours. Then rinse well any traces and refrigerate for a further 24 hours. Season the lamb shoulder and sous vide with olive oil, rosemary and thyme and cook at 61ºC for 56 hours.

(b) Lamb neck terrine

Debone the necks and trim some of the fat. Season and sous vide with the olive oil. Cook at 61ºC for 48 hours. Once cooked, remove and press necks into a terrine mould. Chill.

(c) Almond fennel

Season fennel bulbs and place in a sous vide bag with the other ingredients. Cook at 93ºC for 40-60 minutes (depending on the size of the bulbs). Set aside.

(d) Sunchoke broth

Brown the meat and the chopped sunchokes in a medium rondeau and season. Add the sunchoke juice and reduce to 0.45 l. Add the lamb stock and bring to a boil. Lower the heat and simmer without boiling until reduced to 3,5 cups stock. Strain and cool. Place the ground lamb meat, finely chopped sunchokes and egg whites into a food processor and process until thoroughly combined. Clarify the broth and set aside.

(e) Lemon oil

Combine all the ingredients in a medium-sized saucepan and cook over a low heat for 1 hour, without letting the oil boil. Remove from the heat, cool and strain. Refrigerate until ready to use.

(f) Lemon vinaigrette

Combine the mustard and the lemon juice in a medium-sized bowl. Slowly whisk in the olive oil and lemon oil. Season to taste.

TO SERVE

Lamb salad

Reheat the lamb shoulder at 56ºC while still in the sous vide bag. Then brown in a non-stick pan, bone and cut into serving pieces. Season to taste. Thinly slice the lamb terrine, arrange at the centre of each serving plate and warm gently under the salamander. Season to taste. Reduce the lamb juice to half, add the sherry vinegar and season to taste. Remove the almond fennel from the bag and sear the cut side in a non-stick pan. Slice using a mandolin cutter. Place the Hakurei turnips and fennel slices in a bowl and toss with the white balsamic vinegar and some of the lemon vinaigrette. Season to taste. Lightly dress mixed baby greens with the rest of the lemon vinaigrette and with lamb vinaigrette. Heat the sunchoke broth. Arrange the shoulder of lamb alongside the lamb terrine and top with the sous vide fennel, salad greens and, finally, the mixture of Hakurei turnips and fennel. Pour sunchoke broth into individual cups and serve alongside of the salad.