A Salmagundi of roast lamb from Hunky Dory Restaurant and Tavern

HOUSTON (FOX 26) - 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