Herb-Crusted Lamb

SAVORY

Apr 12

Roasted Carrots, Carrot Purée, Lamb Jus

Chef Jose Suarez of Mélisse | Santa Monica, CA

INGREDIENTS

Lamb Stock:
25 pounds lamb neck bones, cubed
Pig foot, blanched
2 cups tomato paste
3 onions, peeled and diced
3 carrots, peeled and diced
2 leeks, white part only, diced
3 stems celery, diced
20 grams garlic bulb, halved
3 sprigs thyme
2 sprigs rosemary
Bay leaf
10 whole black peppercorns

Lamb Jus:
200 milliliters port wine
600 milliliters red wine
250 grams lamb trimmings, cut into 2-centimeter cubes
Clarified butter
15 grams garlic cloves
200 grams sliced shallot
150 grams sliced white mushroom
Bay leaf
2 grams thyme leaves
2 grams rosemary leaves
2 grams savory
750 milliliters chicken stock

Carrot Purée:
100 grams butter
800 grams diced sweet onion
Sel gris
1.5 kilograms diced carrot, steamed
2 kilograms carrot juice

Roasted Carrots:
Scarlet carrots
Melted butter
Thyme
Garlic head
Orange blossom honey
Shaved black truffles
Ground black pepper

Herb-Crusted Lamb:
100 grams chopped chive
100 grams chopped chervil
100 grams chopped parsley
Lamb rack
Dijon mustard

To Assemble and Serve:
Yield: 1 serving
Sel gris
30 grams rendered lamb fat
Kosher salt

METHOD

For the Lamb Stock:
Heat oven to 350°F. Place lamb bones on a wire rack set over an aluminum foil-lined sheet tray. Roast 45 minutes, or until bones are caramelized. Transfer roasted bones to a large stock pot over high heat. Add pig foot and cover with enough water to fully submerge. Bring to a moil, then reduce heat and add remaining ingredients. Cook 6 hours. Strain mixture, then transfer strained liquid to a separate stock pot. Place pot over medium heat and cook until liquid is reduced by half. Strain and let cool.

For the Lamb Jus:
In a saucepan over medium heat, add wines and reduce liquid by third-quarters. Set aside. In a saucepan over medium heat, roast lamb trimmings with clarified butter until golden brown. Add additional butter, garlic, shallots, and mushrooms. Continue to cook until shallots are soft and translucent. Add herbs and 250 milliliters chicken stock. Cook until mixture has thickened. Add additional 250 milliliters chicken stock and repeat. Add 350 grams red wine reduction and 1.5 kilograms Lamb Stock. Reduce until desired consistency is achieved. Strain, transfer to an airtight container, and reserve.

For the Carrot Purée:
In a rondeau over medium heat, melt butter. Add onion and season with sel gris. Sweat until onions are soft and translucent. Add carrot juice, then continue to cook until mixture thickens. Add carrots and cook additional 8 minutes. Transfer mixture to a Vitamix Commercial blender and blend on high speed until smooth. Strain into a nonreactive container and chill over ice. Once cooled, cover and refrigerate.

For the Roasted Carrots:
Heat oven to 350°F. Place carrots on a sheet tray and toss with butter, garlic, and thyme. Roast until carrots are fork-tender. Season with honey, truffles, and pepper. Set aside.

For the Herb-Crusted Lamb:
Heat oven to 350°F. Combine herbs in a shallow container and set aside. On a work surface, brush lamb with mustard, then roll in herb mixture. In a cast iron pan over high heat, sear crusted lamb on all sides. Transfer to a wire rack set over a sheet tray and roast 2 minutes. Let rest 3 minutes, then return to oven, repeating the process until the lamb is cooked through. Let rest, reserving lamb fat separately. Once cooled, slice lamb, brush with rendered lamb fat, and season with salt. Set aside.

To Assemble and Serve:
In a saucepan, warm Lamb Jus. On a serving plate, place 1 quenelle Carrot Purée in the corner of the plate. Arrange Roasted Carrots on the opposite side of the quenelle. Place Herb-Crusted Lamb across the top of the plate. Spoon warmed Lamb Jus over top.

Similar Recipes