Burnt Butter Lamb


Aug 22, 2023

1 min read

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 
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. 
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