Australian Lamb Kafka with Minted Yogurt, Citrus Yogurt, Tomato Jam
Recipe courtesy of Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.).
Ingredients
- For Lamb Kafka:
- ground Australian lamb - 453 gr.
- mint - 1/4 cup, finely chopped, plus more for serving
- blue agave nectar - 1 Tbsp.
- hot paprika - 1 Tbsp.
- onion - 1 Tbsp., finely grated
- garlic cloves - 1.5 ea., finely grated
- kosher salt - 1/2 Tbsp.
- black pepper - 3/4 Tbsp.
- For reheating:
- lamb stock - 1/4 cup
- blue agave nectar - 1 Tbsp.
- For Citrus Yogurt:
- plain Greek yogurt - 1/2 cup
- tahini - 1 Tbsp.
- fresh lemon juice - 3/4 Tbsp.
- sumac - 1/2 tsp.
- Nature’s Highway CBD - 200 mg.
- kosher salt - as needed
- For Mint Yogurt:
- plain Greek yogurt - 113 gr.
- chlorophyll - 1 Tbsp.
- fresh mint leaves - 1 tsp.
- Nature’s Highway CBD - 200 mg.
- blue agave nectar - 6 gr.
- kosher salt - as needed
- For Tomato Jam
- Roma tomatoes - 3 ea., concassed
- yellow onion - 1/4 ea., minced
- white granulated sugar - 1/2 cup
- apple cider vinegar - 1.5 Tbsp.
- kosher salt - 1/2 tsp.
- ground black pepper - 1/2 ts., fresh toasted
- For Chlorophyll:
- spinach - 57 gr.
- basil - 14 gr.
- thyme - 7 gr.
- flat leaf parsley - 28 gr., picked
- cold water - 43 gr.
Instructions
Procedure For Lamb Kafka:
- Combine all ingredients in an iced mixing bowl until thoroughly combined.
- Form the lamb mixture into spheres using plastic wrap and zip ties, as pictured. Portions should be 3 ounces each.
- Using a probe, sous vide the lamb meatballs to an internal temperature of 165 degrees in a water bath with a temperature of 200 degrees Fahrenheit.
- Immediately chill the meatballs in an ice bath until the internal temperature falls below 40 degrees Fahrenheit.
- For reheating: 5. For “pick up” during service, place the meat balls into a sauté pan on medium-high heat with salad oil, and sauté lightly until just browned. Deglaze the pan with lamb stock and blue agave nectar. Reduce and glaze meatballs with the reduction.
*Optional: Finish the Kafka with freshly minced herbs as garnish.
Procedure For Citrus Yogurt:
- Combine all ingredients in a small mixing bowl, whisk until thoroughly combined.
- Season to taste with kosher salt.
For Mint Yogurt:
- Combine all ingredients in a small blender, and process until thoroughly combined.
- Season to taste with kosher salt.
For Tomato Jam:
- Combine all ingredients into a small saucepan and cook bring to a simmer on low heat.
- Continue to cook on a low heat until a jam-like consistency is reached. Allow to cool and then season to taste with kosher salt and freshly toasted, ground black pepper.
- Label, date, initial and store in refrigeration for up to two weeks.
Procedure For Chlorophyll:
- Place all the ingredients into a high-powered blender. Completely liquefy the mixture for one minute. Strain the liquid through a fine mesh chinois. Remove and discard the pulp.
- Add the remaining green liquid to a heavy pot and quickly bring to a boil. Season the green water with salt. Skim off and cool down the green “raft” that forms on the top of the liquid. The raft is the chlorophyll. Cool it down before use.
- Store the chlorophyll, wrapped in refrigeration, for up to one week.
