The 9th annual Lamb Cook-Off
April 4th, 2013
Vail, Colorado
WINNING RECIPE
Slow Roasted Leg of Lamb, Preserved Lemon
Labneh, Dried Olives, Lamb Cracklins,
and Pickled Ramps
Executive Chef Paul Anders
Sweet Basil Restaurant
Recipe
Leg Of Lamb:
8 ½ lb. Colorado Lamb Leg (BRT), Marinate for 24 Hours in Harissa
paste
Harissa: Yields 16 oz
14 Calabrese chiles, de-stem, de-seeded
1 T. coriander seeds
4 cloves garlic
1 t. smoked paprika
8 piquillos peppers, roasted
1 ½ T. red wine vinegar
1 t. caraway seeds
1 ½ T. tomato paste
2 T. salt
1 T cumin seeds
2 medium shallots
1 t. ground black pepper
Toast all of the spices until aromatic. Place all ingredients in a blender and puree very fine. As it is pureeing, stream in 4 T. Extra virgin olive oil.
Cooking the Lamb:
Sear the entire surface of the lamb until well caramelized and browned. Place lamb in slow cooker, we utilize a CVAP oven, set at 130 degrees doneness, browning
level of 8, time for 3 hours. You can replicate this in a low temperature oven, with a water pan to produce steam and moisture. Allow the lamb to rest for one hour
before slicing.
Labneh:
1 lb greek yogurt
1 T. sugar
2 fluid ounces, preserved lemon juice
1 T. salt
Mix all ingredients together well with a whisk. Line a strainer with several layers of cheesecloth and pour the yogurt mixture into the lined strainer. Place over a
bowl or container to catch the whey. Allow to strain in a refrigerator for at least 24 hours. Remove from the cheesecloth and whip by hand with a whisk.
Dried Olives
Olives, any variety works, but we prefer black varieties. Drain the olives from the brine and rinse very well under cool water.
Using a de-hydrator set at 137 degrees, dry the olives for 18 hours until fairly dry, but not crunchy. Once dried, roughly chop into pieces. You can also dry the olives
in an oven with just the pilot light lit and the door cracked.
Cracklins:
4 oz. pure lamb fat, reserved from the leg or from other lamb trimmings
Cut the lamb fat into strips and place in a pan large enough to contain all of the lamb fat. Place over low heat and slowly render the lamb fat until it is golden brown
and crisp. Strain the cracklins from the liquid fat and reserve the liquid fat for another purpose. Salt the cracklins well and store in a cool and dry place.
Pickled Ramps:
Fresh Ramps, clean/wash very well, remove bulb from the greens and reserve greens for another use
Bring a large pot of water to a boil and blanch the cleaned ramp tops for 2-3 minutes to soften them. Remove from the boiling water and shock in an ice bath. Drain
from the ice bath and set aside as you prepare the pickling liquid.
Pickling Juice:
1 Qt. Rice wine vinegar
2 star anise
2 T. mustard seed
1 Qt. sugar
4 cloves
1 T. peppercorns, black
2 Qt. water
2 T. coriander
4 bay leaves
1 T. salt
Bring all ingredients slowly to a simmer, simmer 5-10 minutes over low heat, remove from heat, cool to room temperature and strain through a fine mesh strainer.
Pour the cool liquid over the blanched ramps.
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