Lamb Stew with Wakame and Mushroom Sauce

Main Dishes | World cuisine

⏳ Time

1 hour + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Lamb stew with wakame and mushroom sauce

Ingredients

Shallot - 0 oz
Porcini Mushrooms - 0 oz
Eggplants - 5 oz
Ginger - 0 oz
Lamb - 5 oz
Salt - 0 oz
Garlic - 0 oz
Rosemary - 0 oz
Wakame Seaweed - 0 oz
Fresh Oysters - 1 piece
Butter - 5 oz
Onion - 1 piece
Thyme - 0 oz

Step by Step guide

Step 1

Eggplants with mushrooms (garnish): Sauté shallots in olive oil in a pan, then add mushrooms diced into approximately 0.5 cm cubes, followed by eggplants, also diced into about 0.5 cm cubes. Continue to sauté everything together on low heat, stirring constantly for about 7 minutes. Add grated ginger and finely chopped herbs. Remove the pan from the heat and let it simmer.

Step 2

Lamb: Season the meat with salt and let it marinate for 12 hours. After marinating, place the meat in a vacuum bag and sous-vide it for 1 hour and 20 minutes at a temperature of 52°C. After that, sear the meat in a pan with butter, rosemary, and garlic until golden brown. Once the lamb is cooked, remove the pan from the heat and set it aside for 2 minutes to rest.

Step 3

Wakame seaweed with oyster: Place wakame seaweed in a container, cover with warm water, and let it sit for 30 minutes, then drain the water. Open the oyster, draining the water into a saucepan, and add 1 tablespoon of water and the oyster without the shell. Heat everything on the stove at a temperature of 70°C. Important: do not bring to a boil. As soon as steam begins to form, lift the saucepan, then lower it back onto the stove, and repeat this process twice. After heating the oyster, remove it from the saucepan, finely chop it, and add it to the container along with the finely chopped wakame seaweed. Also add the oyster water from the saucepan.

Step 4

Demi-glace sauce: Sauté lamb trimmings along with bones (about 1 kg total). Place in a saucepan, add onion, garlic, and thyme. Pour in water (3 liters) and simmer on low heat for 24 hours. Strain, add salt, pepper, butter (30 g for every 200 g of demi-glace), and simmer for another 15 minutes.

Step 5

Serving: Reheat the eggplants with mushrooms, add salt and pepper to taste. On a plate, using a ring mold, layer the eggplants with mushrooms, top with the seared lamb rack, and finish with the oyster and seaweed, drizzling with the broth.