Lamb Main

Directions

1. Begin French trimming the lamb at least an hour before you begin setting up your mise en place. It can be a very tedious process if not practiced.
2. Set water bath to 60C/140F. Vacuum seal OR air seal the lamb (a ziplock bag would do). Place in bath for one hour
3. Finely dice lamb trimmings and fry in olive oil until golden. Set aside.
4. Sweat the celery, carrots, onion, and garlic in a pan with olive oil. Add rosemary and spices once onion is translucent and cook for approx. 2-3 minutes.
5. One aromatic, add lamb trimmings and wine. Reduce.
6. When the wine is reduced by half, add the tomatoes and bay leaf. Let simmer until rich and stir occasionally on medium low heat until ready to serve. Salt to taste and set aside.
7. Remove lamb from water bath and pat dry. In a separate pan, sear on high heat. Once a golden brown crust has formed, remove and let rest under tinfoil for approx. 3-5 minutes
8. Dry sear the shishito peppers until lightly charred. Salt and set aside
9. Once ready to serve, divide rack of lamb into portions of two lollipops per serving. Dollop red sauce in the center of the plate and serve the lamb portions with the cut side facing up. Top with flaky salt. Pile shishito peppers adjacent to lamb. Clean the plate of smears and serve.