lamb shoulders, cleaned
1 pound lean lamb shoulder meat
¼ pound pork fatback
Roasted chili peppers
1 lamb loin
extra virgin olive oil
sourdough bread, fried in lamb fat until golden
Vidalia onions, sliced thin and dried in a dehydrator until crispy
parsley, dried in dehydrator
tarragon, dried in dehydrator
torpedo onion tops, dried in dehydrator
garlic, dried in dehydrator
lemon zest, dried in dehydrator
6 red torpedo onions, cleaned, washed, and diced
2 cups Port
½ cup red wine vinegar
¼ cup sugar
1 pinch salt
Cracked black pepper
6 medium spring Vidalia onion bulbs, , cleaned and julienned
2 tablespoons aged Sherry vinegar
½ cup brandy
½ cup clover honey
3 cups lamb stock
For the Lamb Shoulder Bacon Chips:
Slice the lamb shoulders 1-inch thick on a meat slicer; put in a vacuum bag, seal, and refrigerate 12 hours. Mix together the salt, brown sugar, maple syrup, and espellette pepper. Smoke the lamb pieces on a wood burning grill. Mixed the grilled lamb with the spice mixture and cure 10 days. Rinse and dry meat; hang in a cooler for 24 days.
For the Lamb Sausage:
Grind the shoulder meat with the fatback. Season with salt, curing salt, garlic, roasted pepper, lemon zest, and espelette pepper. Pipe into sheep casings and poach in a CVap oven to 150°F.
For the Lamb Loin:
Place the loin in a vacuum pack bag with the oil and rosemary and cook sous vide at 52.5°C for 1 hour. Rest and sear on a plancha for a crisp exterior.
For Vidalia Onion and Lamb Bacon Gremolata:
Render the Lamb Shoulder Bacon Chips in their own fat until crispy. Strain and reserve each separately. In a food processor, combine bacon with the bread, onions, parsley, tarragon, garlic, and lemon zest; pulse with maltodextrin into a dry crumble.
For the Pickled Red Torpedo Onions:
In a sauce pot, combine the onions, wine, vinegar, sugar, salt, and pepper. Bring to a low boil and reduce until dry. Cool.
For the Caramelized Spring Vidalia Bulb Purée:
Heat butter in a pan on low heat, and sweat the onions, slowly stirring and caramelizing until deep golden brown. Deglaze with Sherry vinegar and reduce again until caramelized; deglaze with brandy and cook until a syrup consistency is reached. Add the honey and bring to a boil. Add the lamb stock and again reduce to syrup. Transfer to blender while hot and purée for 30 seconds while slowly adding additional butter and xanthan gum to emulsify. Cool to room temperature.
To Assemble and Serve:
Plate the Lamb Loin and Lamb Sausage. Garnish with the Pickled Red Torpedo Onions, Caramelized Spring Vidalia Bulb Purée, Vidalia Onion and Lamb Bacon Gremolata, sorrel, and nasturtiums.