LAMB SATAY

White Rocks lamb, served four ways, spiced with a satay peanut butter and served with a honey and bay leaf jelly
Shannon Bennett, Melbourne, Australia, www.vuedemonde.com.au

Serves 6

Component recipes

Lamb Rillette
This can be made several days in advance

200 g lamb leg confit, finely picked
10 g finely diced shallots
4 g chopped parsley
2 g garlic puree
20 g duck fat
salt and pepper to taste
3 tbs olive oil

Combine all the ingredients except for the olive oil.
Press into a lined mould and set in fridge overnight.
Once set, cut into rectangles 1 inch by 1.5 inch.

Lamb Jus
This can be made several days in advance

1 kg lamb bones, chopped
25 ml duck fat
1 carrot, peeled & chopped to 1 cm dice
1 onion, peeled & chopped to 1 cm dice
1 leek, washed & chopped to 1 cm dice
1 celery stalks, washed & chopped to 1 cm dice
2 litres white chicken stock
300 ml white wine reduced to 150ml
2 thyme sprigs
2 rosemary sprigs
2 garlic cloves, peeled and chopped

Preheat the oven to 200 °C.
Roast the chopped bones for 20 mins.
In a large heavy based saucepan over medium heat, heat the duck fat and add the vegetables. Cook until brown.
Add the roasted bones to the vegetables.
Add the chicken stock and reduced white wine to the vegetables.
Bring to the boil, skim and simmer for 20 minutes.
Strain, reserving the liquid, return to the heat in a smaller saucepan and reduce by ½ .
Add the rosemary, thyme and garlic. Allow to infuse for 5-10 minutes and strain.
Reserve to serve with the final dish.

Confit lamb belly
This can be made several days in advance

1 lamb belly (bone in)
30 gm sea salt
1 head garlic, peeled and sliced
4x sprigs rosemary
500 ml duck fat
30 ml olive oil

Season the lamb belly with the salt, garlic and rosemary. Leave for 3-4 hours to marinate
Preheat the oven to 80 ?C.
Place the lamb belly in a deep pot or gastronome tray and cover with duck fat. Cover with tin foil and place in the oven.
Cook until tender but not falling apart.
Once cooked, remove from the fat and press between sheets of greaseproof paper, place heavy weights on top and allow to cool in the fridge.
Once cold, slice in between each rib and trim each end so the ribs are all the same size.
Reserve to serve with the final dish.

Lamb loin
This should be done just prior to serving

1 lamb loin
Salt and pepper
250 ml duck fat

Remove all the fat and sinew from the loins.
Season with salt and pepper.
Reserving three tablespoons, heat the duck fat in a small deep tray to 75 ?C.
In another pan, heat the remaining 3 tablespoons of duck fat. Seal the loins on each side and place in the heated oil in the other pan and cook to 60?C (check with a meat thermometer).
Remove the lamb from the oil and rest ready to serve.

Spicy lamb samosa
These can be made several days in advance

1 tablespoon olive oil
1 medium carrot, finely diced
1 stick of celery, finely diced
1 brown onion, finely diced
2 cloves of garlic, crushed
300 kg minced lamb
2 tablespoons Madras curry paste
50 g tomato paste
4 tablespoons redcurrant jelly
1 cup coconut milk
100 g cooked De Puy lentils

Heat the olive oil in a heavy-based saucepan, add the carrot, celery, onion, garlic and lamb and cook over medium heat for 30 minutes or until the meat is starting to catch on the bottom of the pan. Add the curry paste, tomato paste, redcurrant jelly, coconut milk and lentils, stir and simmer for 20 minutes. This is best done a few days in advance to allow the flavours to develop. Remove from the pan and place on a flat tray to cool rapidly in the refrigerator.

Bella rossa pepper

6 Bella Rossa peppers
1x lamb samosa recipe (as above)

Scorch the skin of the peppers with a blow torch.
Remove the skin with a small knife.
Slice the top off the pepper to form a lid and remove the seeds from the inside.
Preheat the oven to 180 ?C.
Fill the inside of the pepper with the samosa mix and place the lid back on.
Roast in the oven for 4-5 minutes or until the lamb mix is hot in the centre.
Reserve to serve with the final dish.

Peanut Butter
These can be made several days in advance

150 g raw unsalted peanuts
75 g french butter (at room temperature)
salt

Preheat the oven to 180 ?C.
Place peanuts on a tray.
Toast in the oven for approximately 12 minutes until golden brown.
Allow to cool.
Pour nuts into a blender or food processor and blitz to a smooth paste.
Add the butter a knob at a time until all is combined and smooth.
Season with salt and reserve for the final dish.

Honey Jelly
This can be made several days in advance

150 ml water
50 g honey
2 g Iota Carragean
salt and pepper

Combine all ingredients in a saucepan.
Place on the heat and continuously whisk until the liquid comes to the boil.
Remove from the heat and pass through a fine strainer.
Chill in a small container until the jelly is set.
With the back of a fork break up the jelly.
Keep in the fridge until ready to serve.

To serve

1x Quantity Lamb jus (see recipe)
2 tablespoons olive oil
1x Quantity cooked ribs from the lamb belly (see recipe)
1x Quantity Lamb rillette (see recipe)
1 x Quantity cooked lamb loin (see recipe)
1x Quantity peanut butter (see recipe)
50g satay spice powder
1x Quantity stuffed Bella rossa peppers (see recipe)
1x Quantity honey jelly (see recipe)

Heat 2 tablespoons of the olive oil in a large non stick pan, place the ribs skin side down and cook until the skin is crisp and golden. Turn and cook for a further 1 minute. Remove from the pan and reserve, keeping warm.
In the same pan, add the lamb rillette rectangles and brown on each side.
Remove from the pan and keep warm until serving.
Place 1 tablespoon of peanut butter in the top left hand corner of each plate, using a rubber spatula spread the peanut butter across the plate, from left to right.
Starting at the top of the peanut butter on each plate place 1 lamb rib followed by the rillette.
Cut the rested loin into six equal pieces.
Place one piece of loin on each of the plates to the right of the rillette.
In the bottom left corner of each plate, place a small pile of the satay spice powder.
In the top right corner, opposite the satay powder place the bella rossa pepper. Just under the pepper place 1 tsp of the honey jelly.
Spoon the jus over the top of the pepper and over the lamb rillette.