Confit of Lamb Hearts with Spinach and Jerusalem Artichoke

Main Dishes | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Confit of lamb hearts with spinach and Jerusalem artichoke.

Ingredients

Lamb stomach - 4 pieces
Ras el Hanout - 1 tablespoon
Lamb Fat Netting - 10.6 oz
Fatty Beef - 10.6 oz
Red Long Chili Peppers - 2 pieces
Tomatoes - 1 piece
Shallot - 1 head
Chopped almonds - 2.1 oz
Olive Oil - 3 fl oz
Red Wine Vinegar - 1 tablespoon
Spinach - 5.6 oz
Jerusalem Artichoke - 5.6 oz
Maldon Salt - to taste
Salt - to taste

Step by Step guide

Step 1

Wash the lamb hearts, remove any clots of blood, trim off excess fat and vessels. Soak them overnight in a 5% salt solution. In the morning, take them out, pat dry with a paper towel, rub with a mixture of ras el hanout spices, and place in vacuum bags, adding an equal weight of a mixture of melted beef and lamb fat. Vacuum seal the bags and cook at 176°F for five hours. Then, rapidly cool in an ice bath.

Step 2

Grill or roast two large red peppers, a large tomato, and a shallot in the oven. The skin of the vegetables should be charred. Place them in a bowl, cover, and let them sit for five minutes. Peel off the skin and remove the seeds, discarding both the seeds and the liquid. Place the vegetables in a blender and roughly chop them using the 'pulse' mode. Toast the almonds until they are a bright golden color, then grind them slightly in a mortar, being careful not to release the oil. While the blender is on, add the almonds to the vegetables and drizzle in olive oil in a thin stream. Turn off the blender, season with salt and pepper, and add red wine vinegar. Let the sauce cool.

Step 3

Meanwhile, rinse the spinach, peel the Jerusalem artichoke, and slice it into very thin round pieces using a grater. Mix with the spinach, adding a drizzle of olive oil.

Step 4

Open the packages, remove the hearts, and quickly grill them just to achieve a nice crust. Then, slice them thinly and place them on a bed of pepper sauce. Neatly arrange the salad around the hearts, generously drizzle with sauce, sprinkle with Maldon salt, and serve.