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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
- 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.
- 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
- Drain and dry them and put them in the freezer separated
- Then roll them in a little flour – then one egg mixed with a little milk – then some more flour
- 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
- Finely slice the radish, red onion, fennel and squash as fine as you can , If you have a mandolin that would be best or
- else just a steady hand.
- Drain marinated vegetables well
- Mix the fennel, radish, squash and onion with the marinated vegetables
- Sprinkle the lamb with a little salt and pepper.
- Add lamb and fresh herbs to the mix
- Shallow fry the frozen chickpeas in ¼ soy oil 350o for 1 minute until golden, drain and sprinkle with salt
- Place the mix on a medium plate
- Place small amount of reduction sauce on plate next to it
- Top with fried beans, nasturtium flowers and leaves