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Executive Chef David Varley of Michael Mina  Washington DC
Executive Chef David Varley
Bourbon Steak
2800 Pennsylvania Ave NW
Washington, DC 20007
(202) 944-2026
   

Colorado Lamb, Carrots, Hummus, Argan Oil
Executive Chef David Varley of Michael Mina – Washington DC
Adapted by StarChefs.com
Yield:

INGREDIENTS

Chickpea Puree:
8 ounces chickpeas, blanched and peeled
2 ounces Tahini
2 ounces Lemon Puree
8 ounces extra virgin olive oil
Vegetable stock, to emulsify
Salt and pepper to taste

Carrot Confit:
4 bunches mixed carrots, peeled and cut into bite size pieces
1 sprig lemon thyme
4 ounces carrot juice
2 ounces whole butter
Salt and pepper to taste

Carrot Juice Emulsion:
8 ounces carrot juice
1 teaspoon Argan Oil
Salt and pepper
Pinch of fresh ginger, microplaned

Lamb Tongue Confit:
4 each lamb tongues
4 ounces spiced lamb cure
4 cloves garlic
1 onion
1 leek sachet

24-Hour Lamb Shoulder:
1 bone-in lamb shoulder
4 sweet onions, sliced and sweated
20 cloves of garlic, sliced and sweated
1 bunch lemon thyme
4 bay leaves

METHOD

For the Chickpea Puree:
Place all ingredients in a Vita-Prep Blender and blend until friction makes puree hot and very smooth. Pass through chinoise and cool in blast chiller

For the Carrot Confit:
In half the butter slowly roast carrots with thyme salt and pepper.
When light Doree add juice and remaining butter. Reduce to Glaze.

For the Carrot Juice Emulsion:
Combine at room temp and blend using Bamix.

For the Lamb Tongue Confit:
Cure Tongues for 12 hours in spiced cure, Rinse and cover in extra-virgin olive oil with remaining ingredients. Cook in CVap oven for 18 hours at 165˚F. Peel and reserve.

For the 24-Hour Lamb Shoulder:
Season and sear lamb shoulder. Place in cast iron cocotte on bed of onions and garlic.
Cook for 24 hours in CVap oven at 165˚F.  Cool, portion and reserve.

To Assemble and Serve:
Season and sear lamb double chop in sauté pan. Transfer to the CVap oven and cook at 132˚F. Season and sear a 2-ounce crepinette of house made Merguez and add to the CVap oven. Heat lamb Jus and finish with picked lemon thyme leaves and minus 8 vinegar for balance. Add half a lamb tongue and a piece of the shoulder to heat through.
Glaze blanched split fresh chickpeas in the fresh chickpea hummus.

Dress the plate with fresh chickpeas, puree and confit carrots. Baste chop and crepinette in foamy butter with thyme and garlic. Slice and arrange lamb pieces on the plate. Garnish with Lamb Jus, Argan oil, frothy Ccarrot emulsion, pea tendrils and bronze fennel, carrot reduction and crumbs.

 
 
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