Slow-Cooked Ribeye of Australian Lamb with Sausage Pierogi, Black Olive Jus, and Cumin Crackers
For the Cumin Crackers:
Blend the puréed chicken and stock together, adding the tapioca starch and salt. Roll the mixture into logs, cover them with plastic wrap, and secure the ends. Steam the logs for 1 hour, turning them over half way. Chill the logs overnight. Preheat a dehydrator to 150ºF. Preheat a deep-fryer to 350°F. Slice the logs to 1/32-inch thick. Dry the slices on a sheet tray in the dehydrator for 45 minutes. Fry the dehydrated slices in the deep-fryer, strain them, and toss them with cumin powder.
For the Slow-Cooked Ribeye of Australian Lamb:
Preheat a deep-fryer to 350°F. Preheat an immersion circulator to 145ºF. Fry the basil leaves, then drain them thoroughly. Combine the basil leaves and panko in a Robot Coupe. Blend to a purée in small batches. Season the crust with salt and pepper and reserve the crust. Season the lamb with salt and pepper, and marinate it with the thyme, garlic, and olive oil. Seal the marinated lamb in cryovac bags to 99% and cook in the immersion circulator to an internal temperature of 128°F.
Preheat an oven to 350°F. Remove the lamb from the immersion circulator, chill over an ice bath and reserve. Break open the bags and blot the lamb. Dip the lamb in the egg wash and then into the crust. Put the crusted lamb on a sheet tray and cook it in the oven for 8 to 10 minutes. Remove the sheet tray from the oven, and keep the lamb warm.
For the Sausage Pierogi:
First make the pierogi dough: combine the sour cream, butter, egg yolks, and egg. In a separate bowl, combine the all-purpose flour and salt. Combine the sour cream mixture and flour mixture to form a dough. Knead the dough just until it forms a ball and let rest for 30 minutes. Meanwhile, make the filling: combine the pork sausage, parmesan, ricotta, and black pepper. Set aside the filling in the refrigerator. Roll out the dough with rolling pin to 1/16 inch on a floured surface. Cut medium sized circles out of the dough. Brush the circles with egg wash and put the filling in the center of each circle. Fold each circle in half to form a mezzaluna shape. Keep the pierogi refrigerated. Lightly brown the pierogi in the clarified butter until the pierogi are golden on both sides. Drain the pierogi; season and keep warm.
For the Black Olive Jus:
Put the white wine and shallots in a saucepan and reduce by ¾. Add the olives and reduced lamb stock. Bring the mixture to a simmer and keep warm for service.
To Assemble and Serve:
Plate the pierogi. Cut the lamb into 1-inch medallions and plate the medallions. Drizzle warm olive jus around the lamb. Top the dish with the cumin crackers.