A Michelin-level lamb course featuring hay-aged lamb saddle cooked over binchōtan charcoal with black garlic ash crust, smoked sheep’s milk yogurt, fermented herb oil, crispy sweetbreads, glacier potato pavé, and burnt rosemary jus.
Serves 4
Ingredients:
- 1 whole – Lamb saddle (trimmed)
- 200 g – Lamb sweetbreads
- 2 lbs – Lamb bones (for jus)
- 1 bundle – Food-safe hay
- as needed – Binchōtan charcoal
- 8 cloves – Black garlic
- 1 tbsp – Squid ink
- 1 tsp – Activated charcoal
- 2 cups – Sheep’s milk yogurt
- 6 – Spring onions
- 500 g – Yukon Gold potatoes
- 100 g – Duck fat
- 200 ml – Heavy cream
- 750 ml – Veal stock
- 250 ml – Red wine
- 2 sprigs – Rosemary
- 1 handful – Parsley
- 1 handful – Dill
- 1 handful – Tarragon
- 1 handful – Chives
- for garnish – Micro herbs and edible flowers
Speciality Items:
- Binchotan Grill Need it? Click here to start cooking
- Flywheel Slicer Need it? Click here to start cooking
- Smoking Gun Need it? Click here to start cooking
- Searzall Torch Attachment Need it? Click here to start cooking
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Gourmet Whip Thermo Need it? Click here to start cooking
- Precision Tweezers Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Peppery smoke and dark fruit complement the charcoal lamb.
Minerality and volcanic structure mirror the black garlic ash.
Leather and dried herb notes elevate the rosemary jus.
Steps:
- Wrap the lamb saddle loosely in food-safe hay and refrigerate uncovered for 12 hours.
- Roast lamb bones until deeply caramelized. Deglaze with red wine and simmer with veal stock for 4–5 hours to create the rosemary jus.
- Thinly slice Yukon Gold potatoes and layer with cream, duck fat, garlic, and thyme in a terrine mold.
- Bake the potato pavé until tender, press overnight, then portion and fry until crisp.
- Cold smoke the sheep’s milk yogurt using applewood smoke and season with lemon zest and sea salt.
- Char spring onions over open flame and blend into a smooth emulsion with mustard and oil.
- Blend black garlic, squid ink, activated charcoal, and lamb fat into a paste. Dehydrate and pulverize into ash.
- Prepare sweetbreads by soaking in salted milk overnight, blanching, pressing, and frying until crisp.
- Sear the lamb using a Searzall, then finish over binchōtan charcoal to 128°F internal temperature.
- Rest the lamb and roll the edges in black garlic ash before slicing.
- Blend herbs with oil and fermented chili brine to create a vivid green herb oil.
- Plate smoked yogurt asymmetrically, arrange sliced lamb and potato pavé, spoon rosemary jus around the plate, and garnish with herb oil, sweetbreads, and edible flowers.
Burnt Rosemary Jus
Yield: 500 ml
Ingredients:
- 2 lbs – Roasted lamb bones
- 250 ml – Red wine
- 750 ml – Veal stock
- 2 sprigs – Rosemary (burnt over open flame)
Steps:
- Roast bones until dark brown.
- Deglaze with wine and reduce by 80%.
- Add stock and simmer for 4–5 hours.
- Strain and steep burnt rosemary into the jus.
Black Garlic Ash
Yield: 1 cup
Ingredients:
- 8 cloves – Black garlic
- 1 tbsp – Squid ink
- 1 tsp – Activated charcoal
Steps:
- Blend all ingredients into a smooth paste.
- Spread thinly and dehydrate until brittle.
- Pulverize into fine ash powder.
More Info
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