Braised Aussie Lamb Leg

Braised Aussie Lamb Leg

Broccoli Puree  |  Charred Red Onion  |  Salsa Verde

What inspired the dish?

“I love the idea of steak house sides.  Broccoli, carmelized onions.  I thought this would be a nice way of getting those flavors into the dish, and using the lamb fat to flavor the onions. I always look at food for flavor, and cutting out the waste. And the Aussie lamb is so tasty.  Very nice flavor in the fat, which tells a chef a lot about what the animal is eating.  Love it.”

– Jamie Bissonnette, Chef/Owner of TORO in New York City and TORO and Coppa in Boston. 

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Braised Lamb Leg

INGREDIENTS

• 5 lbs. Aussie Boneless Lamb Leg, save the lamb fat to render.
• 2 ea. Spanish Onion, diced
• 1 ea. Carrot, diced
• 2 ribs Celery, diced
• 1 small Turnip, diced (small turnip about 4-5 oz)
• 10 cloves Garlic, chopped
• 1 lb. Butter, unsalted
• Sachet D’Epices:
• ½ bunch Thyme
• ½ bunch Tarragon
• 2 Bay Leaf
• 1 tbsp. Fennel Seed, toasted and ground
• 1 tbsp. Coriander Seed, toasted and ground
• 300 ML Dry Riesling
• 2-3 gal Chicken Stock

DIRECTIONS

1. Sear lamb leg whole, saving the lamb fat to render. After cooked, portion meat into 4 oz. blocks.
2. Deglaze pan with butter and mirepoix. Add sachet, garlic, turnip, and ground spices.
3. Cook mirepoix and deglaze with some dry wine.
4. Reduce wine to cook off alcohol.
5. Add chicken stock. Scald.
6. Pour braising liquid over lamb and put in oven covered. Cook for 1.5-2 hours at 300˚F or until fork tender.
7. Cool meat overnight in braise.
8. Strain the braising liquid, discard the mirepoix. Reduce the braising liquid to a glaze, checking for salt.
9. Adjust richness with some soy sauce, to taste.

Salsa Verde

INGREDIENTS

• 1 qt. Parsley, picked
• 1 qt. Tarragon Leaves, picked
• 1 qt. Mint Leaves, picked
• 4 cloves Garlic, minded
• 4 Shallots, minced (mince before it goes in robo or it’ll get yucky)
• 2 tbsp. Dijon
• 4 tbsp. Chardonnay vinegar
• ¼ – ½ c Extra Virgin Olive Oil
• TT Salt & Pepper

DIRECTIONS

1. Add all ingredients, except the oil into a robot coup.
2. Temper in oil, like an aioli.
3. Taste for salt and acid.

Broccoli Puree

INGREDIENTS

• 3 lbs. Broccoli Florets (only florets)
• 1 tbsp. Baking Soda
• 2 gals Water
• TT Kosher Salt
• 4-5 tbsp. Extra Virgin Olive Oil

DIRECTIONS

1. Bring water and baking soda to a simmer, season water for blanching.
2. At a boil, add the broccoli florets and cook until tender. Shock into iced water.
3. When cold, drain from liquid. Place in the blender, and puree smooth adding some ice and olive oil.
4. Season to taste with salt and pepper. Baking soda will help keep the color, so use mostly dark green florets.

Charred Red Onion

INGREDIENTS

• 4 ea. Red Onion, peeled and cut into 1 inch rings.
• 1 cup Rendered Lamb Fat
• Bay Leave
• Thyme

DIRECTIONS

1. Season red onion rings with salt and pepper. Char in cast iron pan.
2. When charred, put into a pan, and cover with rendered lamb fat.
3. Add some bay and thyme.Bring to 200˚F, then cool overnight in fridge.

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TO ASSEMBLE

1. Warm the Lamb in the glaze, basting often.
2. Warm the broccoli puree (optional, mount with butter).
3. Warm charred red onion.
4. Dollop broccoli puree on plate.
5. Drain a red onion, and warm in a non stick pan. Season with fleur de sel. Place next to broccoli puree.
6. Top with some glazed lamb, and dress with salsa verde.
7. Garnish with some fresh greens, or celery leaf.