Lamb Tartare
Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs
Chef Chris Cote of Ruthie’s Wine | Brooklyn
“With the summer heat being what it is, I wanted to prepare a chilled lamb dish that’s bright and refreshing, while still being meaty and satisfying. All parts of the Lumina lamb shoulder are used: meat, fat, and bones.” — Chef Chris Cote
Adapted by StarChefs | July 2023
INGREDIENTS
Lamb Tartare:
1 Lumina supreme lamb shoulder
Smoked Lamb Fat:
Smoked grapeseed oil
Lamb Jelly:
Neutral oil
1 Spanish onion, halved
3 quarts chicken stock
5 fresh bay leaves
3 egg white, whisked
White vinegar
7 sheets silver gelatin, bloomed and strained
Steak Sauce Chutney:
Neutral oil
Salt
600 grams chopped red onion
60 grams minced garlic
15 grams tomato paste
100 grams brown sugar
15 grams ground black pepper
5 grams celery seeds
3 grams ground paprika
1 gram ground cayenne pepper
225 grams fresh tomato
150 grams apple cider vinegar
70 grams Worcestershire sauce
50 grams white vinegar
50 grams bourbon
40 grams soy sauce
15 grams ginger root
Peel of 1 orange, blanched 3 times in cold water and chopped
Zest and juice of 1 orange
50 grams raisins
To Assemble and Serve:
Salt
Ground black pepper
Lemon juice
Chopped parsley
Fried breadcrumbs
METHOD
For the Lamb Tartare:
Remove the outer layer of fat from the lamb shoulder and reserve. Carefully bone out the shoulder, reserving bones. Follow sinew to separate and clean the individual muscles, reserving connective tissue. Dice the remaining lamb meat and reserve.
For the Smoked Lamb Fat:
Roughly chop reserved lamb fat and add to a stockpot with a splash of water. Cook over medium heat until water has evaporated and fat has rendered. Strain through a fine mesh strainer. Measure fat and combine with an equal amount by volume of smoked grapeseed oil.
For the Lamb Jelly:
In a saucepan over medium flame, heat neutral oil. Add reserved lamb trim and render until browned. Prepare and heat a grill. Grill reserved lamb bones, taking care not to char. Char onion on both sides. Toast bay leaves over the grill and set aside. To the saucepan, add chicken stock, grilled lamb bones, and charred onion. Simmer until desired flavor is achieved. Remove from heat and add charred bay leaves. Pass mixture through a fine mesh strainer and let cool. Transfer cooled mixture to a clean stockpot over medium heat and bring to a simmer. Stir in egg whites and white vinegar. Increase heat and whisk until a raft begins to form. Clarify broth, strain, and season with salt. Stir in gelatin, then set mixture in a pan and refrigerate.
For the Steak Sauce Chutney:
In a saucepan over medium-high flame, heat neutral oil. Add onion and garlic and caramelize until alliums are golden brown. Season with salt. Add tomato paste and continue to cook until browned. Stir in brown sugar and caramelize, then add spices and cook until fragrant. Keep warm. In a blender, blend fresh tomato, apple cider vinegar, Worcestershire sauce, white vinegar, bourbon, soy sauce, ginger root, and 125 grams water. Pour into the saucepan to deglaze. Reduce heat and let simmer 10 minutes. In a mixing bowl combine orange zest, juice, and raisins.Add orange juice mixture to the saucepan. Let simmer an additional 10 minutes. Taste and adjust seasoning with salt. Keep warm.
To Assemble and Serve:
In a mixing bowl, combine Lamb Tartare with a spoonful of Smoked Lamb Fat. Season with salt, pepper, lemon juice, and chopped parsley. On a chilled serving plate, spread Lamb Tartare amorphously. Camouflage with Lamb Jelly, Steak Sauce Chutney, and fried breadcrumbs.
