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Lamb belly with amaranth and milk skin

Lamb belly with amaranth and milk skin

P2DT13H

PT48H

1
You'll need a long run-up for the lamb so start a couple of days in advance by making the marinade. Combine the water, pink salt, salt and sugar in a bowl. Put the marinade and lamb into a vacuum bag, seal and leave in the fridge for 48 hours
  • 1000ml of water
  • 1 pinch of pink salt
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 1 lamb belly
2
Transfer the vacuum bag into the sous vide bath and cook at 65°C for 12 hours
3
Preheat the oven to 195°C/Gas mark 5. If your oven has a convection setting, select it
4
Next prepare the lamb jus. Roast the bones in the oven until golden brown
  • 3kg lamb bones
5
While the bones are roasting, make a mirepoix by chopping the onion, garlic and thyme
  • 1 onion
  • 1 bulb of garlic
  • 1 bunch of fresh thyme
6
When the bones are golden, add the mirepoix, lower the oven temperature to 165°C/Gas mark 3 and roast for 10 minutes
7
Add enough water to cover the bones, turn off the convection setting (if you have one) and bake for 3 hours
8
Strain the bones, reserving the golden/light brown liquid. Lift the fat off the top and reduce the stock until it has a strong flavour. Leave in the fridge overnight to set
9
To make the onion leaves, vacuum seal the pearl onions at full pressure, microwave for 1 minute and then place the bag in ice-cold water
  • 8 pearl onions
10
When the onions are cold, cut through the equator and peel off the leaves for garnish
11
Sweat the shallots in a saucepan with the butter and oil. While they are cooking, toast the amaranth grain. When the grain is ready, add to the shallots and cover with the chicken stock. Allow to cook for 10-12 minutes until the grains still have a little crunch. Season and reserve until ready to plate
  • 30g of shallots
  • 10g of butter
  • 1 tbsp of olive oil
  • 100g of amaranth grain
  • 250ml of white chicken stock
  • salt
  • pepper
12
To make the milk skin, fill a half gastro tray 400ml deep with the milk, put it on top of the stove and bring to 110°C (use a thermometer to keep the temperature constant) when a skin will form
  • 400ml of whole milk
13
Lift the skin off onto a tray lined with cling film and sprinkled with a few drops of milk to stop the skin sticking. Add more drops of milk and more cling film, wait for the next skin to form, and repeat
  • 600ml of whole milk
14
To plate, place a spoonful of amaranth in the centre of the plate. Arrange the lamb belly next to it. Scatter the onion leaves across the amaranth then top with the milk skin. Drizzle the jus across the plate, then scatter the samphire, tahoon cress and wood sorrel to garnish
  • 2 2/3 handfuls of samphire
  • 2 2/3 handfuls of tahoon cress
  • 2 2/3 handfuls of wood sorrel

Ingredients

Metric

Imperial

  • Lamb belly

  • Lamb jus

  • Onion leaves

  • Amaranth

  • Milk skin

    • 1000ml of whole milk
  • To plate

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