--- Advance Plan ---
Make the braised lamb tongues if you are going to use them. They need 48 hours soaking and then 48 hours sous-vide and we need the area clear for the next courses.
Make the Lamb Stock. Only takes two hours, but it will refrigerate easily.
Make the braised lamb neck. Needs 24 hours soaking and then takes 12 hours in the sous-vide, but will refrigerate therafter.
Start the best ends of lamb marinade. Takes 48 hours of marination.
Make the lamb sweetbreads. They can refrigerate when done.
Make the best ends of lamb. They take 4 hours in the water bath.
Make the potato slices. 2 hours in a pressure cooker. Hang on, where does this timing come from? Seems wrong. 2 hours for what? The stock? Make it in advance.
While that's on, make the potato cubes.
Make onion fluid gel. It doesn't keep well.
Cook the best ends of lamb, 4 hours sous-vide.
Buy fresh oysters. They might keep for a day or two on ice.
--- Preparation ---
Preheat a water bath to 60?C/140?F and reheat the best ends of lamb until the core temperature reaches 50?C/120?F (around 40 minutes).
Place the lamb neck pieces, lamb tongues, sweetbreads, grelot onions and 120g of the lamb stock in a sous-vide bag and seal under full pressure.
Open the oysters and slice each one into 3 pieces. Set aside in the fridge.
When the lamb in the water bath reaches 48?C/118?F, place the bag containing the other meats alongside it to reheat.
Gently warm the onion fluid gel and the remaining lamb stock in separate pans. Meanwhile, heat a saut? pan until very hot and sear the cut sides of the baby onions until slightly charred. Season with salt and freshly ground pepper, set aside and keep warm.
When the best ends of lamb reach an internal temperature of 50?C/120?F, remove from the bag and drain off any excess moisture and fat. Heat a saut? pan until very hot and fry the lamb, fat-side down, until coloured and crisp. Must fry the entire piece oif lamb all in one go for this, don't separate the pieces.
Preheat the grill until hot. Actually, it's best to heat the oven to 120 degrees? C and then run the grill at 240?C over the top of that if you don't hav a salamander. Remove the bag of mixed meats from the water bath and divide equally between 6 small hotpot dishes. Place 3 pieces of oyster in each hotpot and arrange 9 potato slices on top. Brush the potatoes with the warm lamb stock and place the hotpots under the grill long enough to brown.
Repeat the glazing and grilling process twice more, ensuring the temperature of the hotpot filling does not exceed 60?C/140?F. Set aside and keep warm.
Heat the oil in a deep-fat fryer to 180?C/350?F and fry the potato cubes until golden and crisp. Place 1 cube in the centre of each potato slice on each hotpot.
Trim the best ends of lamb and cut each of them into 4 chops. Season with fleur de sel, sea salt and freshly ground black pepper.
Serve the lamb jelly and salad while finishing the lamb. Place a spoonful of warm onion fluid gel and 4 charred onion halves on each plate. Sit 2 lamb chops alongside and spoon over some lamb stock. Place 3 lemon thyme leaves on each chop, and 1 leaf on each charred onion. Serve with the hotpot.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
One of these takes 5 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25mg||8 %|
|Sodium 53.5mg||2 %|
|Potassium 97.6mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.9g|
|Protein 4.8g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 43
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.