Lamb Carrot with Braised Lamb Neck By chef clair smyth

Lamb Carrot

Serves: 4
Preparation Time: 1 hour
Cooking Time: 3 hours

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Ingredients

For the Braised Lamb Neck:

• 750g lamb neck
• 200g celeriac
• 75g celery
• 125g carrot
• 175g onion
• 50g garlic
• 4g thyme
• 4g rosemary
• 1g toasted coriander seeds
• 5g peppercorns
• ½ bay leaf
• 1.25kg reduced lamb stock
• 1.25kg reduced veal stock
• Salt to taste50B – Restaurants – GLOBAL+1allthemeals.com+1

For the Carrots:

• 4 English bunched carrots with tops50B – Restaurants – GLOBAL

For the Carrot Top Pesto:

• 10g carrot tops
• 10g chives
• 10g chervil
• 10g basil
• 10g spinach
• 10g rocket
• 75g oil
• 6g Barolo vinegar
• Salt to tasteallthemeals.com+950B – Restaurants – GLOBAL+9Reddit+9

For the Sheep’s Milk Yoghurt:

• 200ml sheep’s milk yoghurt

For the Dressing:

• 1 bunch fennel tops
• 1 bunch carrot tops50B – Restaurants – GLOBAL

For the Lamb Buns:

• 400g flour
• 40g sugar
• 8g Maldon salt
• 8.5g milk powder
• 2.5g Voatsiperifery pepper (crushed)
• 158g water
• 22g yeast
• 44g olive oil
• 44g lamb fat
• 40g large eggs50B – Restaurants – GLOBAL

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Method

Braised Lamb Neck:

1. Season and sear the lamb neck until browned. Remove from the pan.
2. Dice the vegetables and roast them in the same pan until caramelized.
3. Add the herbs and spices, return the lamb neck to the pan, and add the reduced lamb and veal stocks.
4. Cook under pressure for 2 hours.
5. Allow to cool, remove the lamb neck, strain the sauce, and reduce by half.
6. Pick the lamb neck into small pieces (~2x2cm) and reserve.50B – Restaurants – GLOBAL

Carrots:

1. Wash and peel the bunched carrots.
2. Place them in a sous-vide bag with lamb stock, rosemary, and garlic.
3. Cook until tender.50B – Restaurants – GLOBALReddit+150B – Restaurants – GLOBAL+1

Confit Carrots:

1. Peel baby heritage carrots to make them round and cut them on a long angle.
2. Place them in seasoned lamb fat and cook until tender.50B – Restaurants – GLOBAL

Carrot Top Pesto:

1. Finely chop all herbs.
2. Pound the herbs in a pestle and mortar until smooth.
3. Add oil and vinegar, season with salt, and mix well.50B – Restaurants – GLOBAL

Lamb Buns:

1. Combine all dry ingredients in a mixer.
2. Mix water, yeast, oil, and eggs separately.
3. Add the wet mixture to the dry ingredients and beat on speed 4 for 4 minutes, then 3 minutes on a higher speed.
4. Roll the dough into balls and let them prove.
5. Knock back the dough and shape into 28g balls, filling each with 10g of the lamb filling.
6. Place the balls into a greased baking tray, 6 rolls per tray. Allow to prove until doubled in size.
7. Bake at 160°C (fan 4) for 10 minutes, brush with egg wash, rotate the tray, brush again, and bake for another 10 minutes.
8. Once cooked, brush the buns with lamb fat and top with crispy lamb fat and crushed Maldon salt.50B – Restaurants – GLOBAL

Dressing and Plating:

1. Reheat the sous-vide carrots in the braising liquid with the picked lamb neck.
2. Warm the confit carrots under a salamander or grill.
3. Place the carrot onto the plate, top with lamb neck, confit carrot, carrot tops, and fennel fronds.
4. Add a dot of sheep’s milk yoghurt, followed by the carrot top pesto.
5. Finish with the reduced sauce and serve the lamb bun on the side.50B – Restaurants – GLOBAL