Roast Sambucana Lamb with Goat Cheese, Chamomile, and Pomegranate Cooking Recipe
Serves 4
Preparation time: 1 hour
Cooking time: 30 minutes
Ingredients
- 4 best ends of Sambucana lamb
- ⅔ tablespoon (10 g) butter
- 1 small branch dry, wild fennel
- 6 dried chamomile flowers
- Salt, pepper
Goat-cheese cream
- Scant ½ cup (100 ml) goat milk
- 1 pinch (1 g) of agar
- 3 ½ tablespoons (2 oz./50 g) fresh goat cheese
Chamomile tea
- 2 ⅓ cups (550 ml) water
- 2 tablespoons (10 g) chamomile (or other gently flavored herbal tea)
Chamomile tea reduction
- 4 tablespoons (1 ½ oz./40 g) tapioca flour
Pomegranate reduction
- 2 tablespoons (20g) tapioca flour
- 6 pomegranates, blended to give 1 cup (250 ml) strained juice
Garnish
- 4 Ligurian artichokes, cleaned and trimmed
- A little olive oil
- Maldon salt
- 4 teaspoons chamomile pollen
- ½ cup (1 ½ oz./40 g) hop or chrysanthemum shoots
Cooking Method
Cook the lamb.
- Cook the lamb rare in a saucepan with the butter, fennel, and chamomile flowers, it should remain very pink. Keep warm.
Prepare the goat-cheese cream.
- Bring the goat milk to a boil with the agar, remove from the heat, and leave to cool.
- Add the cheese and blend to obtain a cream.
Prepare the chamomile tea.
- Heat the water to 195°F (90°C) in a saucepan, then remove from the heat.
- Add the chamomile and let infuse for 4 minutes.
- Strain and cool the tea.
Prepare the chamomile tea reduction.
- Stir the tapioca flour into the cold chamomile tea and reduce to a smooth, honey-like consistency. Chill.
Prepare the pomegranate reduction.
- Stir the tapioca flour into the pomegranate juice and reduce to a smooth, honey-like consistency. Chill
Assemble the dish.
- Slice the cleaned and trimmed artichokes very thinly and plunge them in a bowl of water with a little lemon juice.
- Drain them well/then season with a drizzle of olive oil and a little Maldon salt.
- On four individual plates, gently place a spoonful of the goat-cheese cream and cover with the chamomile pollen.
- To the right of the cheese cream, sprinkle afew droplets of the chamomile and pomegranate reductions.
- Lay the rack of lamb on the goat-cheese cream.
- Lay the artichoke slices on the lamb.
- Finish with the blanched hop or chrysanthemum shoots and a spoonful of the lamb juices.
