Ash Crusted Leg Of Lamb With Roasted Hubert Squash Purée & Sautéed Local Mushrooms
By Chef de Cuisine Aron Habiger formerly of Petite Trois in Los Angeles, California.
For the Ash Crusted Leg of Lamb:
Rub
INGREDIENTS
- 5 bundles Dried scallions
- 114 g. Dried chanterelle mushrooms
- 20 g. Coriander
- 20 g. Hungarian paprika
- 20 g. Cumin
- 10 g. Nutmeg
Lamb
DIRECTIONS
- Season lamb with dry rub one day before.
- Smoke lamb for 6 hours at 200 F.
Scallions
DIRECTIONS
- Use only green tops and slow roast on a dry sauté pan (non stick). Set aside to cool.
- Place scallions , spices and mushrooms in a spice grinder.
- Add salt and pepper to taste, grind until mixture resembles a dirt-like consistency.
For the Hubert Squash Purée & Sautéed Local Mushrooms
Squash Purée
INGREDIENTS
- 1 whole Hubert squash, cored and de seeded
- 113 g. Brown butter
- 5 ea. Rosemary sprigs
- 15 g. Sage
- 28 g. Thyme
- 6 ea. Garlic cloves smashed
DIRECTIONS
- Stuff squash with all ingredients and place lid on, roast for 3 hours at 300 degrees.
- After roasting remove herbs, remove flesh from the skin. Place flesh inside blender.
- Add butter, garlic and warm milk. Blend to desired consistency, salt & pepper to taste.
Sautéed Local Mushrooms
INGREDIENTS
- 50 g. Local in season mushrooms
- 2-3 g. Butter
- 50 ml. White wine
- tt. Salt & pepper
DIRECTIONS
- Heat butter in a large sauté pan on high heat. Add mushrooms and sauté.
- Add white wine to deglaze and salt and pepper to taste.
About The Chef:
Trained at Le Cordon Bleue College of Culinary Arts in Los Angeles, Chef Aron wowed diners with this creative take on the ante-upping dinner menu at The North Left in Santa Ana before joining Chef Ludo Lefebvre’s much lauded Petit Trois late last year. He now brings his inventive take on highly executed bistro standards to this Parisian style hotspot in Hollywood.
You can find additional recipes and learn more about True Aussie Beef & Lamb by visiting their website.
