American Lamb Pressé

Carrot Sofrito, Lamb Jus, Pickled Carrots, Pickled Mustard Seeds

Chef Cody Chassar of Gunshow | Atlanta, GA
Yield: 4 servings

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Adapted by StarChefs  |  July 2026  |  Photo: Lauren liz

INGREDIENTS

Pickled Habanadas:
1 kilogram habanada peppers
250 grams Champagne vinegar
100 grams granulated sugar
Kosher salt

Pickled Carrots:
8 carrots, peeled and thinly sliced into ribbons
Kosher salt

Carrot Sofrito:
750 grams carrots
250 grams white onions
100 grams scallions
75 grams jalapeño peppers
75 grams garlic

Pickled Mustard Seeds:
400 grams yellow mustard seeds
360 grams Champagne vinegar
240 grams kosher salt
160 grams granulated sugar

Lamb Belly:
500 grams kosher salt
250 grams granulated sugar
25 grams Instacure #1
4 American lamb bellies

Lamb Boudin:
1 kilogram ground American lamb
100 grams habanada hot sauce
Kosher salt

Lamb Pressé:
Activa GS
Rendered lamb fat

Lamb Jus:
1 kilogram sliced shallots
100 grams garlic
10 sticks cinnamon
10 whole cloves
4 pods star anise
1.5 liters madeira
4.5 kilograms reduced lamb stock
Kosher salt

METHOD

For the Pickled Habanadas:
Place peppers in a nonreactive container and set aside. In a separate container, combine remaining ingredients and 500 grams water. Stir until sugar and salt are dissolved. Pour over peppers. Cover and let sit overnight. The next day, strain reserving peppers and pickling liquid separately.

For the Pickled Carrots:
In a vacuum bag, combine carrots and 250 grams reserved Pickled Habanadas pickling liquid. Season with salt. Seal and refrigerate overnight. 

For the Carrot Sofrito:
In a food processor, combine all ingredients. Transfer to a pot over medium heat. Cook until well caramelized, stirring occasionally. Transfer to an airtight container and refrigerate.

For the Pickled Mustard Seeds:
In a saucepan over low heat, combine all ingredients. Bring to a simmer, whisking constantly. Transfer to an airtight container and refrigerate.

For the Lamb Belly:
In a nonreactive container, combine salt, sugar, and Instacure #1. Add American lamb bellies and evenly coat in cure mixture. Cover and refrigerate overnight. The next day, remove from cure. Place on a clean work surface and pat dry. Set aside.

For the Lamb Boudin:
In a mixing bowl, combine American lamb, hot sauce, and 200 grams Carrot Sofrito. Season with salt. Mix until fully combined. Set aside.

For the Lamb Pressé:
Place 1 Lamb Belly in a half hotel pan. Top with ½-inch thick layer Lamb Boudin. Dust with Activa GS. Repeat with remaining Lamb Belly. Top with perforated half hotel pan and weights to press down. Wrap tightly in plastic wrap and refrigerate overnight. The next day, heat oven to 300°F. Remove pressé from refrigerator and unwrap. Top with even layer lamb fat. Replace perforated pan and weights. Cook 6 hours, or until internal temperature of lamb reaches 185°F. Let cool. Once chilled, unmold and separate fat. Portion into desired-sized bricks and set aside.

For the Lamb Jus:
In a large pot over medium heat, add shallots, garlic, cinnamon, cloves, and star anise. Sweat until alliums are soft and translucent. Deglaze pot with wine. Cook until liquid has reduced by half. Add lamb stock. Cook until desired consistency is achieved. Pass through fine-mesh strainer. Season with salt and reserved Pickled Habanadas pickling liquid. Return to pot over low heat. Keep warm.

To Assemble and Serve:
In a cast iron pan over medium heat, sear 1 slice Lamb Pressé until crispy on both sides. Set aside. Spoon desired amount Lamb Jus onto a serving plate. Top with Lamb Pressé. Arrange desired amount Pickled Carrots across the left side of the Pressé. Spoon desired amount Pickled Mustard Seeds over top.

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