Lamb
- 1kg Lamb Belly (boned out)
Lamb with White Wine, Anchovy Boulangere, Goat’s Curd and Black Olive Crumb
Ingredients
Brine 10%
- 3 Litre Water 300g of Salt 3 Cloves Garlic 3 Spring of thyme 3 bay leaves 10 peppercorns 10 star anise
Boulangere
- 1 Litre CHEF All Natural Lamb stock 2 Tbsp. CHEF Signature white wine paste 1kg Maris piper potato 2 cloves garlic 100g butter 100g anchovy fillets 300g banana shallot
Lamb sauce
- 1 Litre CHEF All Natural Lamb stock 200g lamb trimmings 1 sprig rosemary 2 Tbsp. Grapeseed oil
To plate
- 6 Baby onions Whipped goats curd Parsley oil 100g pitted black olive
Method
For the Brine
Add all dry spices to non-stick pan and sauté for 5min until fragrant.
In a Separate pan add the Salt with the water and bring to Boil. Add the dry roasted spices to the brine with the crushed garlic, bay leaves,
thyme and allow the brine to cool down. Submerge the meat in the brine and leave in the fridge covered for 12 hours. Rinse thoroughly for 2 hours and pat dry.
Place in a vacuum bag and seal at full pressure. Cook in a water bath at 65C for 12 hours. Cool in an ice bath then refrigerate for at least 6 hours. Portion and trim the lamb.
For the Boulangere
finely dice the shallot and sweat in a pan with the butter for about 5 minutes without colouring. Chop the garlic, finely dice the anchovy and add to the pan, cook for a further of 3 minutes, add 600ml of the lamb stock and reduce the liquid to 400ml.
Pass through a fine sieve and add 2 Tbsp. of Chef Signature White wine paste, reserve the shallot and the liquid. Peel the potatoes and thinly slice them on a mandolin.
Line up a roasting dish with parchment paper and neatly layer the potatoes with seasoning as you go. Spoon evenly some of the shallot mixture on each layer. Pour over the liquid, place another piece of parchment on top and use a heavy dish or pan
to compress the potatoes. Cook at 130c for around 1.5hour until the potatoes are cooked. Keeping the weight on top, refrigerate overnight. Portion and set aside
For the lamb sauce
preheat a large frying pan add the Grapeseed oil followed by adding the lamb trimmings. Colour evenly well on all sides.
Drain of any excess fat through a fine sieve and add the lamb stock to be reduced by 2/3. Before the end add the rosemary to Infuse for another 5 minutes and strain the sauce through a muslin followed by fine sieve.
For the olive crumb
place the olives in a microwavable dish and microwave on full power for 6 minutes at a time, cooling in between each turn until hard. Blend to a crumb in a coffee grinder and set aside
Assembling the Dish
heat the lamb portioned belly and glaze with some of the lamb sauce until fully glazed and unctuous. Heat the portioned boulangere potatoes at 200c for 10 minutes.
Cut the Baby onions with the skin in half and colour in a dry pan then peel into petals. Serve with whipped goats curd and Garnish with parsley and olive crumb.
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