A Salmagundi of roast lamb from Hunky Dory Restaurant and Tavern

- A Salmagundi of Roast Lamb (four servings)
Executive chef Richard Knight, Hunky Dory Restaurant and Tavern

The Day Before or Earlier in the Day

  • 20g Green Cabbage
  • 6g Parsnip
  • 20g Carrot

Light Dressing ingredients

  • ¼ cup soy oil
  • ¼ cup champagne vinegar
  • salt and sugar to taste

Directions

  • Finely chop the vegetables and then marinate them in a light vinaigrette Let them sit over night if you can or at least a few hours.

Dark Dressing

  • 150g Worcestershire
  • 22g Sugar
  • 30g Cilantro leaf and stalk
  • 30g Mint

Directions

  1. Place all Worcestershire and sugar in a saucepan on a medium heat until syrupy in consistency. Please be careful as the boiling of the sauce can be a little ferocious fumes wise.
  2. Then cool this in a clean container with the mint and cilantro.
  • 100g Lamb shoulder
  • 1 tbsp Olive Oil
  • 2g Rosemary
  • 4 x Garlic Cloves

Directions

  • Preheat your oven to 375 degrees
  • Rub the lamb shoulder with o/o, rosemary and stud it with the garlic cloves
  • Place it on a pan i the oven until internal temp is around 125 degrees
  • Cool and refrigerate
  • When cool slice as thinly as you can
  • Cover in plastic wrap in fridge until needed

Bean garnish ingredients

  • ½ cup small white beans (canned is acceptable)

Directions

  1. Drain and dry them and put them in the freezer separated
  2. Then roll them in a little flour – then one egg mixed with a little milk – then some more flour
  3. Place then back in the freezer until needed

The Day of or Later That Day

  • 4g Radish
  • 40g Squash
  • 120g pickled red onion
  • 20g Fennel
  • 20g Mint
  • 20g Cilantro
  • 20g Parsley
  • 40g Nasturtium Flowers and leaves

Directions

  1. Finely slice the radish, red onion, fennel and squash as fine as you can , If you have a mandolin that would be best or
  2. else just a steady hand.
  3. Drain marinated vegetables well
  4. Mix the fennel, radish, squash and onion with the marinated vegetables
  5. Sprinkle the lamb with a little salt and pepper.
  6. Add lamb and fresh herbs to the mix
  7. Shallow fry the frozen chickpeas in ¼ soy oil 350o for 1 minute until golden, drain and sprinkle with salt
  8. Place the mix on a medium plate
  9. Place small amount of reduction sauce on plate next to it
  10. Top with fried beans, nasturtium flowers and leaves
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