Lamb Terrine

配料

Cured Lamb:

Yield: 12 servings

115 grams kosher salt

12 grams pink salt

55 grams granulated sugar

5 grams garlic powder

3 grams ground coriander

12 grams za’atar seasoning

2 pounds American lamb shoulder, cut into 2-inch strips

Lamb Terrine:

Yield: 1 terrine

Duck fat

20 grams chopped parsley

15 grams minced garlic

15 grams za’atar seasoning

Pita:

Yield: 6 pitas

13 grams granulated sugar

7 grams yeast

15 grams olive oil

3 grams kosher salt

350 grams all-purpose flour

Tzatziki Aïoli:

Yield: 1 quart

160 grams seeded and julienned cucumbers

14 grams kosher salt

75 grams brunoised green apples

45 grams brunoised shallots

30 grams lemon juice

3 grams lemon zest

600 grams labneh

200 grams mayonnaise

Green Harissa Chimichurri:

Yield: 2 cups

10 grams toasted and ground coriander seeds

5 grams toasted and ground cumin

5 grams toasted and ground caraway

100 grams Champagne vinegar

40 grams blanched parsley

25 grams blanched mint

40 grams blanched cilantro

25 grams ginger

50 grams garlic

50 grams shallot

40 grams blanched serrano peppers

130 grams blanched jalapeños

100 grams olive oil

6 grams kosher salt

Potato Salad:

Yield: 575 grams

565 grams blanched Yukon gold potatoes, diced

10 grams red wine vinegar

Dill

Sliced scallions

To Assemble and Serve:

Yield: 1 serving

Shaved red onions

Mint

Parsley

Sesame seeds

Kosher salt

步骤

For the Cured Lamb:

In a mixing bowl, combine salts, sugar, za’atar, garlic powder, and ground coriander. Set aside. On a work surface, evenly coat lamb shoulder with spice mixture. Transfer to a sheet tray. Cover and refrigerate 2 days.

For the Lamb Terrine:

Heat oven to 220°F. Transfer Cured Lamb to a hotel pan and coat with enough duck fat to cover meat. Roast 3 hours, or until lamb is fork-tender. Set aside. Line a terrine mold with plastic wrap and set aside. On a work surface, shred Cured Lamb and transfer to a mixing bowl. Fold in remaining ingredients. Transfer mixture to prepared mold. Press down firmly to ensure no air pockets remain. Place a weight on top. Cover and refrigerate overnight.

For the Pita:

In a mixing bowl, whisk to combine sugar, yeast, and 240 grams hot water. Add oil and salt. Working in batches, add flour, mixing in between each addition. Mix until dough comes together. Cover with a damp cloth and let proof 1 hour at room temperature. Heat oven to 500°F. Place pizza stone in oven. Transfer dough to a lightly floured work surface. Deflate dough, then divide into 6 equal portions. Roll each potion into a ball and cover with a damp cloth. Let sit 20 minutes at room temperature. Shape dough into a ¼-inch-thick disc. Transfer discs to hot pizza stone. Bake 5 minutes, or until desired color is achieved. Set aside.

For the Tzatziki Aïoli:

Place cucumbers in a perforated pan. Season with 4 grams salt. Let drain. Transfer to a work surface and dice. Transfer to a mixing bowl. Add green apples and shallots. Mix to combine. Season with lemon juice, lemon zest, and remaining 10 grams salt. Fold in labneh and mayonnaise. Transfer to an airtight container and refrigerate.

For the Green Harissa Chimichurri:

In a Vitamix Commercial blender, add all ingredients. Blend until smooth. Strain into a nonreactive container and refrigerate.

For the Potato Salad:

In a mixing bowl, combine potatoes and vinegar. Season with dill, scallions, and desired amount Tzatziki Aïoli. Set aside.

To Assemble of Serve:

In a mixing bowl, add onions, herbs, and sesame seeds. Toss to combine and set aside. Spoon a small pool Green Harissa Chimichurri onto one side of a serving plate. Place 1 quenelle Potato Salad on the other side of plate. Top Green Harissa Chimichurri with 1 slice Lamb Terrine. Season with salt. Top with herb salad. Serve with warm Pita.