Friday, January 11, 2013

Lamb bellies, parsnips, blood orange, fried sage

Here is a cool technique that I used for a entree after questioning what could we do with lamb bellies and transglutaminate.  I took 5 lamb bellies that are normally extremely thin and glued them together overnight.  The meat was then browned and braised for 4 hours the next day at 250 degrees.  I pressed the warm lamb bellies in their natural jus under weighted pans to create an even level throughout the entire piece.  The lamb bellies were portioned and then browned crispy in a salamander before plating.  

No comments: