Lamb Served Four Ways Cooking Recipe, Ingredients, Cooking Method

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

Lamb Served Four Ways Cooking Recipe, Ingredients, Cooking Method 1

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.

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