Lamb sad­dle smoked with pine cones

Taste & Flavors - - FALL - By Chef Cyn­thia Bi­tar Nazira Cater­ing

Chef Cyn­thia Bi­tar, Nazira Cater­ing

IN­GRE­DI­ENTS

200 g lamb sad­dle

2 pine cones

2 tbsp olive oil

3-4 fer­mented black gar­lic cloves 5-6 tbsp olive oil

2 baby egg­plants

5 green wal­nuts

Hand­ful pomegranat­e seeds

1-2 fresh figs, sliced

1 gar­lic, diced

¼ green pep­per, chopped

Figs in su­gar syrup

1 tbsp but­ter

PREPA­RA­TION

For the black gar­lic aioli, finely mince 4 cloves of black gar­lic; add to a mor­tar and us­ing a pes­tle pound down on the garlics un­til you form a paste. Start slowly pour­ing in 1/2 cup of ex­tra vir­gin olive oil while you mix all the in­gre­di­ents to­gether in a cir­cu­lar mo­tion. Once all of the olive oil has been added you should have a may­on­naise like con­sis­tency. Add a few drops of le­mon juice and a pinch of salt. Set aside.

Cut the baby egg­plants in half, salt and deep fry. Set aside.

Mix to­gether the fresh green wal­nuts, pomegranat­e seeds, the clove of chopped gar­lic, the chopped green pep­pers and the fresh figs. Add a dash of ver­jus and sea­son to taste. Add on top of the egg­plant.

For the lamb, pan­fry for color, then place it in a pre­heated oven at 160°C for 10 to 15 min­utes. Burn some pinecones and place the meat on a grill on top on the cones. Cover and let it smoke for around 5 min­utes, un­til the de­sired fla­vor is reached.

While the lamb is cooking, pre­pare a lamb stock by first color­ing the bones with olive oil, but­ter and aro­matic herbs. Once golden brown, cover the bones with wa­ter and let sim­mer on medium heat for 2 hours. Strain then re­duce the stock. Add a ta­ble­spoon of cold but­ter while whisk­ing. Sea­son to taste and fin­ish with some fig syrup to make the sauce. Pour on the side of the meat and serve.

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