Lamb Served Four Ways Cooking Recipe, Ingredients, Cooking Method
Serves 4
Preparation time: 5 hours
Cooking time: 35 minutes
Freezing time: 4 hours
Ingredients
Lamb and artichokes
- 10 oz. (300 g) best end of lamb
- Extra virgin olive oil
- 1 sprig of fresh thyme
- 2 lb. (1 kg) purple artichokes
- 2 sprigs of rosemary
- 2 cloves garlic, chopped
- A few small mint leaves Flour (for coating)
- 1 egg (for coating)
- Bread crumbs (for coating)
- 5 oz. (150 g) mostaccioli (soft almond and honey cookiesfromAbruzzo)
- 1 oz. (30 g) grape must (available from specialty stores or online)
- 2 ¼ cups (550 ml) peanut oil (for frying)
- Salt, pepper
Tartare
- 7 oz. (200 g) boned leg of baby lamb
- Juice of ¼ lemon
- 2 sprigs of fresh thyme, chopped
- Drizzle of extra virgin olive oil
- ¼ cup (50 g) black olives, pitted, to finish
Rack of lamb
- 2 racks of lamb, each weighing 14 oz. (400 g)
- Extra virgin olive oil
- 2 oz. (60 g) peeled almonds
- 2 sprigs of fresh thyme
- 2 sprigs of rosemary
- A few mint leaves
- A few marjoram leaves
Lamb sandwich
- 5 cups (17 ½ oz./500 g) bread flour,
- 2 tablespoons (¾ oz./25 g) sugar
- 3 eggs
- ¾ cake (½ oz./15 g) fresh compressed yeast
- Scant ½ cup (100 ml) water
- 1 ¼ sticks (5 oz./140 g) butter, softened
- ½ cup (5 ¼ oz./150 g) egg yolks, beaten
- ⅓ cup (1 ¾ oz./50 g) sesame seeds
- 2 teaspoons (10 g) butter (for frying)
- 3 ½ oz. (100 g) ground shoulder of lamb
- 1 sprig of fresh thyme, chopped
Cooking Method
Prepare the lamb and artichokes.
- Remove the bone from the best end of lamb with a boning knife.
- Season with salt and pepper and brown in a nonstick skillet in a little olive oil and the thyme for 2 to 3 minutes.
- Remove from heat, let cool, then cut the meat into medallions 1 in. (2 cm) thick.
- Clean the artichokes, cut into quarters, and cook them until completely tender in a cast-iron casserole with 2 tablespoons of oil, the rosemary, chopped garlic, and mint leaves.
- Mix in afood processor, then sieve the mixture to obtain a smooth puree.
- Using a pastry bag, pipe a generous layer of it onto the medallions of meat. Place in the freezer.
- When the medallions are frozen hard, dip them in flour, then in the beaten egg, and finally in bread crumbs.
- Let them thaw in the refrigerator for about 2 hours.
- Meanwhile, blend the mostaccioli with the grape must to obtain a mealy consistency.
- If necessary, add 1 tablespoon of water.
- Deep-fry the medallions of lamb in a pan filled with peanut oil.
Make the lamb tartare.
- Select the leanest pieces of the leg of lamb and chop them finely with a knife.
- Season them with the lemon juice, chopped thyme, olive oil, salt, and pepper.
Prepare the rack of lamb.
- Thoroughly clean the cutlets by removing the thin layer of skin on the bones.
- Divide the rack into four pairs of cutlets.
- Sprinkle with salt, and brown in a little oil until they develop a nice surface crust.
- Chop the almonds and the herbs mix them together.
- Season with salt and pepper.
- Coat the lamb with this mixture and finish cooking in the oven at 350°F (180°C)for 8 minutes.
Make the lamb sandwich.
- Mix the flour, sugar, eggs, yeast, water, and a pinch of salt in a large bowl; gradually add the softened butter to the mixture.
- When you have a smooth dough, transfer it to a loaf pan and bake at 350°F (180°C) for 20 minutes.
- Remove from the oven, leave to cool, and then cut the bread into slices 36 in. (1 cm) thick.
- Cut these into rounds 2 in. (5 cm) in diameter with a cookie cutter.
- Dip them in the beaten egg yolks, sprinkle them with sesame seeds, and fry them in a preheated nonstick skillet with about 2 teaspoons butter.
- Season the ground meat with salt, pepper, and thyme.
- Form sandwiches by dividing the meat mixture between half the bread rounds; place the remaining halves on top.
- Place the sandwiches in the oven at 340°F (170°C)for 6 minutes.
Assemble the dish.
- Place a hot lamb medallion on each plate; arrange a drop of mostaccioli sauce next to each one.
- Shape rounds of the tartare using a cookie cutter and place them next to the medallions.
- Finely chop the black olives and sprinkle a few over the tartare.
- Complete each arrangement with a rack of lamb and a sandwich.
- Decorate with a small mint leaf.
