Burnt Butter Lamb

Ingredients

Wild Mushroom Ragout (1 portion): 

100	gr	Mainland Unsalted Butter,  diced cold
150	gr	Burnt butter lamb, sliced or pulled
200	gr	Shiitake mushroom, sliced
100	gr	Enoki mushrooms, trimmed & separated
200	gr	Swiss brown mushrooms, thinly sliced
100	gr	Wood ear mushrooms, thinly sliced
100	gr	Oyster mushrooms
1	ea	Lemon, zest and juice
50	gr	Flat-leaf parsley, rough chopped
20	gr	Kapiti Ramara washed rind, sliced

Truffle Yoghurt:

250	gr	De Winkel yoghurt
1	tsp	Black truffle salt
1	tsp	Black truffle oil
1	tbsp	Chives, chopped
1	tsp	Lime zest

Burnt Butter Lamb (10 portions):

1	ea	Lamb shoulder, bone out (approx. 1.5kg)
1	tbsp	Smoked paprika
1	tbsp	Hot paprika
1	tbsp	Sweet paprika
1	tbsp	Dried wild oregano
200	gr	Mainland Unsalted Butter, softened

Method

Wild Mushroom Ragout:

1. In a hot fry pan add diced cold butter one piece at a time ensuring to keep the heat high until nut-brown then drop to medium heat to ensure the milk solids do not completely burn.
2. Add to pan along with mushrooms, sauté lightly until warm and finish with lemon zest and chopped parsley.
3. Place truffle yoghurt on the base of the dish and top with lamb mix.
4. Top with slices of ramara and blow torch lightly.
5. Garnish with pickled shallots, radishes, pepitas and raw enoki mushrooms.

Truffle Yoghurt:

1. Mix all ingredients except chives together and season with a little cracked black pepper to taste.
2. Add chives just before serving.

Burnt Butter Lamb:

1. Pre heat oven to 150°C.
2. Mix three paprika spices and oregano together, dry rub the spice mix into the lamb. Rub in softened butter to coat meat. Seal lamb on all sides until the butter turns nut brown in colour.
3. Place in a lined baking tray, cover and seal tray with baking paper and aluminium foil. Bake for 3 hours at 150°C.
4. Leave to rest and refrigerate until ready to use.