Sunchoke Mustard, Mayhaw Jam, Shoestring Potatoes
Chef Rob Mistry of Gautreau’s | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Sam Hanna
INGREDIENTS
Cured Lamb:
Yield: 22 three-ounce portions
8 pounds American lamb shoulder, deboned and roasted
50 grams kosher salt
4 grams ground fenugreek seeds, toasted
4 grams Kashmiri chile powder
4 grams toasted brown sugar
3 grams ground cinnamon, toasted
2 grams ground cumin, toasted
2 grams ground coriander
1 gram ground clove, toasted
Cured Foie Gras:
1 pound foie gras
20 grams kosher salt
10 grams granulated sugar
5 grams pink salt
1 gram white peppercorns
15 grams Armagnac grape brandy
Braised Lamb:
4 cups mirepoix
1 gallon red wine
1 pint tamari
6 ounces tomato paste
200 grams veal demi glace
2 cloves
2 pods star anise
8 sheets bloomed gelatin
Kosher salt
Ground black pepper
Lamb-Foie Gras Terrine:
25 grams toasted pistachios
20 grams chopped parsley
20 grams chopped chives
Sunchoke Mustard:
Yield: 450 grams
500 grams peeled sunchokes
100 grams Dijon mustard
8 grams kosher salt
5 grams granulated sugar
2 grams ground white pepper
Mayhaw Jam:
Yield: 600 grams
1 kilogram mayhaw
500 grams granulated sugar
200 grams cherry juice
45 grams pectin
20 grams lemon juice
Shoestring Potatoes:
2 Yukon Gold potatoes, julienned on a mandolin
Oil for frying
Kosher salt
METHOD
For the Cured Lamb:
Place lamb in a large, nonreactive container and set aside. In a mixing bowl, combine remaining ingredients. Rub lamb with cure. Cover and refrigerate 8 hours.
For the Cured Foie Gras:
Place foie gras in a nonreactive container. Set aside. In a mixing bowl, combine kosher salt, sugar, pink salt, and peppercorns. Sprinkle over foie gras. Pour brandy over foie gras. Cover and refrigerate overnight.
For the Braised Lamb:
Heat oven to 315°F. In a heat-safe pot over high heat, add Cured Lamb and mirepoix. Sear on all sides. Add wine, tamari, tomato paste, and 1 gallon water. Cover and put in oven 4½ hours. Let cool. Strain, reserving Cured Lamb, braising liquid, and roasted bones separately. Transfer Cured Lamb to a clean work surface. Shred half and dice remaining half into ½-inch chunks. Transfer to an airtight container and refrigerate. In a pot over medium-high heat, add reserved Cured Lamb braising liquid and roasted bones. Add demi glace, cloves, and star anise. Cook until liquid is reduced to 1½ liters. Pass through a fine mesh sieve, discarding bones and spices. Add gelatin to liquid. Season with salt and pepper. Let cool. Transfer to an airtight container and refrigerate.
For the Lamb-Foie Gras Terrine:
In a mixing bowl, combine all ingredients and shredded Braised Lamb. Once combined, stir in one-third reduced Braised Lamb braising liquid. Add Cured Foie Gras, diced Braised Lamb, and additional one-third reduced Braised Lamb braising liquid. Transfer mixture to a terrine mold with final batch reduced Braised Lamb braising liquid. Refrigerate overnight.
For the Sunchoke Mustard:
Bring a pot of 200 grams water to a boil. Add sunchokes and boil until water is nearly evaporated. Transfer sunchokes and remaining water to a Vitamix Commercial blender. Add remaining ingredients and blend until smooth. Pass through a fine mesh sieve. Transfer to an airtight container and refrigerate.
For the Mayhaw Jam:
In a pot over medium heat, add all ingredients and 200 grams water. Cook 30 minutes. Transfer to a Vitamix Commercial blender and purée until smooth. Pass through a fine mesh sieve. Transfer to a nonreactive container and let cool. Transfer mixture to a pot over medium-high heat. Cook 30 minutes. Transfer to a Vitamix Commercial blender and purée again until smooth. Pass through a tamis. Let cool. Transfer to an airtight container and refrigerate.
For the Shoestring Potatoes:
Place potatoes in cold water and let soak 2 hours. In a deep fryer, heat oil to 375°F. Add potatoes and fry until golden brown. Let drain on a paper towel-lined plate. Season with salt. Set aside.
To Assemble and Serve:
On a serving plate, place 1 slice Lamb-Foie Gras Terrine, ½-ounce quenelle Sunchoke Mustard, and ½-ounce quenelle Mayhaw Jam. Top with Shoestring Potatoes.
