Slow Cooked Lamb Henry, Dehydrated kale, Smoked Tomato, Confit Garlic Mash, Garden Herb Crust | Recipe by sousvidetools.com

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Slow Cooked Lamb Henry, Dehydrated kale, Smoked Tomato, Confit Garlic Mash, Garden Herb Crust

Slow Cooked Lamb Henry, Dehydrated kale, Smoked Tomato, Confit Garlic Mash, Garden Herb Crust Recipes lamb, henry , kale , tomato , garlic , herb , garden , braised , bone , succulent , mash ,dehydrated,smoked , slow cooked modern british , english , pub
  • COOK TIME: 24 Hours
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 1 lamb henry 10oz piece
  • 2 tbsp. chopped rosemary
  • ½ zest of lemon
  • Salt and oil
  • 2 Lamb stock cubes
  • 100g soft butter
  • 200g kale- destalked – washed
  • 2 plum vine tomatoes
  • 1 bulb garlic confit – pureed and peel removed
  • 300g mash potato
  • 100g curly parley
  • 50g rosemary
  • 30g thyme
  • 100g panko breadcrumbs – pre-toasted golden

Equipment

Method

  1. Place a pan onto a high heat and colour the lamb all the way round until golden, then cool. Rub with the chopped rosemary and lemon zest and place into a suitably sized pouch and remove air. Cook in a water bath at 57C for 24 hours
  2. Place the kale and 1 crushed stock cube into bowl and season with some salt and oil. Mix well then place into a low oven or a dehydrator until crisp
  3. Heat up the mash, add the garlic bit by bit until to desired taste, (add whipped butter and cream for a silkier taste)
  4. Cut tomatoes in half and season with salt and a pinch of sugar, then place under a cloche or plastic container. Using a smoking gun, smoke the tomatoes for 20 mins with 4 hits, then place in oven at 180C for 8 mins until soft and allow to cool
  5. To make the garden herb crust, blend the herbs with a  1/3 of the breadcrumbs then mix through with the rest. Season and add 2 tbsp. of oil until lightly combined. Reserve until needed
  6. To prepare the dish, take the lamb out of the bag and brush mustard on the top. Cover with the herb crust and place under grill until golden. Heat the mash in a pan, warm the tomatoes, gather the kale and plate.
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