Stuffed Lamb Leg with Pistachio, Greens, and Apricot served with natural jus, fondant celery root with pistachio pesto, saffron tomato, red & green harissa, and butternut squash with mustard and pink peppercorns
Recipe courtesy of Michael Lamping, CEC, Executive Chef, Dallas (Texas) Athletic Club
Ingredients
- Ingredients for Stuffed True Aussie Lamb Leg
- dried apricots - 2 ea., hydrate in crisp white wine
- mustard greens - 4 ozs., blanched and dried
- leg of Australian lamb - 1 ea., boned, separate muscles
- Australian lamb meat - 6 ozs., trimmed, ground
- foie gras - 10 ozs.
- egg white - 1 ea.
- heavy vegan cream - 1 oz.
- thyme - 1/2 oz., fresh and chopped
- lemon juice - 1 ea.
- cumin - pinch
- peppercorn flake - pinch
- salt - as needed
- pepper - as needed
- caul fat - 1 sheet, thing vein
- whole butter - a couple nubs
- thyme - one sprig
- rosemary - as needed
- sliced garlic - as needed
- Ingredients for Natural Jus
- bones from Australian lamb, cut into 1/2 in. pieces
- tomato paste - 4 ozs.
- dry sherry - 10 ozs.
- yellow onion - 1 lb., peeled and small dice
- carrots - 1 lb., peeled and small dice
- parsnip - 1 lb.
- leeks - 1/2 lb.
- celery - 1/2 lb.
- Australian lamb trim - 1 lb.
- pork stock - 4 qt., clear
- thyme, peppercorns, bay leaves, cloves, coriander, mustard seed, all spice and star anise - 1 sachet
- whole butter - 2 ozs.
- mushroom powder - 1 Tbsp.
- Ingredients for Saffron Tomato
- saffron - 1 pinch
- rice flour - 4 ozs.
- potato flour - 4 ozs.
- egg yolk - 1 ea.
- baking powder - 1/2 oz.
- trisol - 10 grs.
- soda water - 1 cup
- Ingredients for Celery Root with Pistachio Pesto
- celery root - 1 bulb, scrubbed
- kosher salt - 1 lb.
- olive oil - as needed
- parsley - 1 bunch
- green pistachio - 8 ozs.
- garlic - 1 clove
- extra virgin olive oil - 8 ozs.
- xanthan gum - 2 gr.
- chicken stock - 2 ozs.
- thyme - 1 sprig
- garlic - 1 bulb
- peppercorns - 2 ea.
- butter - 1/2 oz., unsalted
- Ingredients for Green Harissa:
- green bell pepper - 1 ea.
- vegetable stock - 6 ozs.
- jalapeno - 1 ea.
- garlic - 1 clove, minced
- Greek yogurt - 4 ozs.
- lemon - 1 ea., juiced
- Ingredients for Red Harissa:
- red bell pepper - 2 ea.
- vegetable stock - 6 ozs.
- paprika - 1 oz.
- garlic - 1 clove, minced
- Greek Yogurt - 4 ozs.
- lemon - 1 ea., juiced
- Ingredients for Butternut Squash
- butternut squash - 1/2 ea.
- cream - 1 cup
- stone ground mustard - 1 oz.
- chives - 1 oz., chopped
- fennel pollen - 1/2 oz.
- pink peppercorn flakes - 1/2 oz.
Instructions
Procedure for Stuffed Lamb Leg:
- Dice the apricot. Chiffonade the greens.
- Select the smaller singular muscle for the back hind. Trim and remove ¼ of the loin. Lightly season.
- In your food processor, puree the lamb, foie gras, egg white and cream until smooth. Push through a tamis into an ice chilled bowl.
- Add the remaining ingredients (up to the caul fat) and fold them together, and adjust the seasoning.
- Add your farce to a disposable piping bag and remove all the air. Pipe onto the loin, and wrap tightly with plastic wrap. Let chill for 5-10 minutes.
- Lay out the caul fat flat, and trim to the size of the loin (length and width). Place the cut side down about 1/3 into the sheet of caul fat. Roll tightly and wrap in plastic.
- Set your combi oven to 210°F with 100% steam. Gently cook the loin for 18-24 minutes, using a stem probe to track the temperature to 125°F internally. Remove from combi and remove the plastic. Dry. Get a hot, heavy skillet and bring it to medium-high heat. Add a neutral oil.
- Once the oil is hot, sear the lamb on the seam side first. Once browning starts, add a couple of nubs of whole butter, a sprig of thyme, rosemary, and sliced garlic. Brown all sides equally. Check the temperature to ensure you are out of danger, but the loin is still medium.
- Remove to a carving station and reserve for plating.
Procedure for Natural Jus:
- Roast the bone pieces until brown.
- Mix ½ tomato paste and sherry. Remove bones, toss in tomato mixture, and return to the oven until the mixture starts to brown. Remove, and cool slightly.
- Heat a medium sauce pot with a thin layer of neutral oil. Add onion, carrots parsnips, leeks, and celery. Caramelize. Push to one side and brown the lamb trim. Add tomato paste and stir gently. Deglaze with sherry and reduce.
- Add 1/3 pork stock and sachet, and turn the heat to light-medium heat. Slowly reduce and skim the top with a ladle and brush the sides with a brush of any impurities. Add 1/3 stock and reduce. Keep cleaning the stock and the pot. Once reduced add the remaining stock, strain into a small new sauce pot, and finish reducing, still “cleaning” the reduction as you go. Once to the right consistency, adjust the seasoning, mount the butter and add the mushroom powder. Strain and reserve for service.
Procedure for Saffron Tomato:
- Grind all dry ingredients (reservoir some flour to dredge in) and add yolk and soda water.
- Blanch tomato and peel back skins. Dry.
- Dip in saffron flour mix, dip in tempura mix, deep fry gently. Place on towel to dry off oil, serve.
Procedure for Celery Root with Pistachio Pesto:
- Coat the celery root with all the salt and olive oil. Wrap in foil and roast until tender. Cool completely. Peel the skin and cut celery root into dish and reserved trim for soup or vegetable prep.
- Blanch parsley and shock in ice water, dry completely. In a blender add parsley, pistachios, garlic and EVOO and blend until almost smooth, remove and fold in xanthan gum.
- In a small skillet brown the celery root disk, add stock and aromatics. Bring to a simmer. Once almost reduced, mount with the whole butter and adjust the seasoning. Glazing the celery root disk. Place 1 oz. of pesto on the plate, place the warm celery root on top of pesto.
Procedure for Green Harissa:
- Clean and peppers and sauté lightly until soft. Add stock and reduce.
- Strain and add vegetables to a blender and ½ the liquid. Puree until smooth, chill. In a small bowl fold, the puree and yogurt together, season with lemon juice and salt and white pepper, fill a squeeze bottle with mix and chill.
Procedure for Red Harissa:
- Clean and peppers and sauté lightly until soft. Add stock and reduce.
- Strain and add vegetables and paprika into a blender and ½ the liquid. Puree until smooth, chill. In a small bowl fold, the puree and yogurt together, season with lemon juice and salt and white pepper, fill a squeeze bottle with mix and chill.
Procedure for Butternut Squash:
- Peel and scoop seeds from the squash. Rough chop the seed end and sauté for 10 minutes. Add cream. Cook until soft. Puree the mix until smooth, you want it loose. Season with herbs and spices. Reserve.
- Cut perfect dices of the top squash and sauté in a neutral oil. Cook until almost soft. Toss in the puree mix lightly until coated and place on a small oven pan and finish in the oven until tender. Remove and hold for service.
