Lamb with White Wine, Anchovy Boulangere, Goat’s Curd and Black Olive Crumb

CHEF

CHEF

Premium Supplier 16th January 2020

Lamb with White Wine, Anchovy Boulangere, Goat’s Curd and Black Olive Crumb

720 min

Ingredients for 4 Covers

Ingredients

Lamb

  • 1kg Lamb Belly (boned out)

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.

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. Pa

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 fo

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.