Saddle of lamb with caramelized onion puree, croquettes and sticky lamb with crisp tongues


West: The Cookbook

  • Yield: 4 Servings


Lamb Shoulder And Tongues
  • 2 pieces lamb shoulder on bone, (½ lb) each
  • 4 tsp vegetable oil
  • 2 Tbsp unsalted butter
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 2 sprigs thyme
  • ¾ cup red wine
  • 2 cups chicken stock
  • 2 lamb tongues, soaked in cold water for 24 hours
  • 2 tsp balsamic vinegar
  • ¾ cup flour
  • 4 cups vegetable oil for deep frying
Lamb Saddle And Croquetes
  • 1 lamb saddle, about 21h lbs, split lengthwise down the bone
  • 2 egg yolks
  • 2 Yukon Gold potatoes, 5 oz each, baked and passed through a ricer while still warm
  • Pinch of ground nutmeg
  • 1 egg
  • 1¾ cups bread crumbs
Onion Puree And Braised Leeks
  • 2 tsp olive oil
  • 1½ Tbsp unsalted butter
  • 1 onion, chopped
  • 5 Tbsp brown veal and chicken jus
  • 2 leeks, white parts only, cut into 'h-inch segments
  • ¾ cup chicken stock
  • 4 tsp unsalted butter
How to Make It
  1. LAMB SHOULDER AND TONGUES: Preheat the oven to 275°F. Season the lamb shoulder well with salt and pepper. Heat vegetable oil and butter in a heavy-bottomed, ovenproof pan on high heat. Add lamb shoulder and sear until browned, about 12 minutes. Remove the shoulder and set aside.
  2. Add carrots, onion, celery, garlic and thyme to the hot pan and roast until browned, about 6 minutes. Add wine, then cook until it is reduced by half, about 10 minutes. Add chicken stock and bring to a boil. Add shoulder and tongues and cover the pan. Place the pan in the oven and cook for 2 to 3 hours until tender. Remove the tongues, peel and set aside in the refrigerator. Remove the meat from bone of the shoulder and place in a medium saute pan. Strain the braising liquid through a sieve, pouring half into a small saucepan and the other half into the pan with the shoulder meat. Heat the meat on medium heat for 20 to 25 minutes until the glaze is sticky. Season with salt, pepper and balsamic vinegar.
  3. Cook the braising liquid in the saucepan on medium heat until reduced to the consistency of cream, about 25 minutes.
  4. Thinly slice the lamb tongues lengthwise and dredge the slices in flour.
  5. LAMB SADDLE: Preheat the oven to 350°F. Season lamb saddle well with salt and pepper. Heat a heavy-bottomed ovenproof pan on high heat. Add lamb saddle and sear until caramelized all over, about 2 minutes per side, then place in the oven for 10 to 12 minutes. Remove from heat and allow to rest for 10 to 12 minutes.
  6. Remove the lamb from the bone. Cut the fillet into four pieces and slice each loin into ten pieces.
  7. CROQUETTES: Fold one of the egg yolks into the potato. Season with nutmeg, salt and pepper. Roll this potato mixture into r-inch-diameter balls.
  8. Lightly beat together egg, remaining egg yolk and a pinch of salt. Dip the potato balls first in egg wash, then in the bread crumbs. Store these balls in an airtight container until ready to fry.
  9. ONION PUREE: In a heavy-bottomed pan, heat olive oil and butter on medium heat until butter turns brown and smells nutty, about 2 minutes. Add onion and cook until soft and brown, about r2 minutes. Add brown veal and chicken jus. Puree in a blender and pass through a sieve, then season with salt and pepper.
  10. BRAISED LEEKS: In a medium pot, combine leeks, chicken stock, butter and salt and pepper. Cover the leeks with a cartouche-a round of parchment paper cut to the diameter of the pot, with a hole in the centre to allow steam to escape-and braise the leeks on medium heat for 8 to ro minutes.

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