Lamb en croute, courgettes and mint
by Jun Tanaka
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Ingredients
Fresh Meat
1 short saddle of lamb, loins removed and trimmed of fat and sinew (you can ask your butcher to do this for you – ensure you keep the bones to make the sauce)
1/4 lamb shoulder, roughly 500g in weight
1kg duck fat, or 100g duck fat, depending on if you're using an oven or sous vide to cook the shoulder
lamb bones, and trimmings, kept from the saddle, chopped
Fruit & Vegetables
3 onions, finely sliced
4 spring cabbage leaves, blanched
3 garlic cloves, crushed
2 carrots, chopped
2 tomatoes, chopped
1 red pepper, deseeded and sliced
3 shallots, sliced
250g of button mushrooms, sliced
2 small courgettes, finely sliced lengthways
1/2 lemon, juiced
Store Cupboard
250g of puff pastry, rolled into a 3mm thick rectangle and chilled in the fridge
2 sprigs of rosemary, chopped
salt
pepper
80g of sugar
50g of honey
1g of black pepper, crushed
Beverages
2l water
100ml of white wine
Spices & Dried Herbs
2 bay leaves
Dairy
300g of Greek yoghurt
Salad & Fresh Herbs
1 tsp chopped thyme
1 tsp chopped rosemary
1 sprig of thyme
4 mint leaves, julienne
Delicatessen
250ml of veal stock
15ml of white balsamic vinegar
Oils & Vinegars
50ml of balsamic vinegar
52 dashes of olive oil
Speciality Ingredients
1 tsp truffle paste