Lamb with Prunes and Persimmon
⏳ Time
10 hours
🥕 Ingredients
19
🍽️ Servings
6
Description
Lamb with prunes and persimmon
Ingredients
- Lamb Neck Fillet - 1 piece
- Rack of Lamb - 1 piece
- Chicken Broth - 10 qt
- Shallot - 2 lbs
- Carrot - 2 lbs
- Prunes - 24.7 oz
- Celery stalk - 24.7 oz
- Tomatoes - 5 pieces
- Garlic - 1 head
- Port Wine - 17 fl oz
- Rosemary - 1 bunch
- Cinnamon - 1 piece
- Star anise - 3 pieces
- Persimmon - 2 lbs
- Mild Chili Spice - 1 piece
- Olive Oil - 7 fl oz
- Flaky sea salt - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Carefully trim the tail fat from the lamb.
Step 2
Prepare a brine (a solution of table salt) using 10 grams of sea salt per liter of water and soak the lamb for 24 hours.
Step 3
Chop the onion, carrot, tomatoes, garlic, and celery, and sauté them in a very large pot with a thick bottom using lamb fat.
Step 4
Remove the lamb from the marinade, pat it dry, and sear it with the vegetables on all sides. Season with salt and pepper.
Step 5
Pour in the port wine and let it reduce almost completely, then add the broth (enough to fully cover the meat). Bring to a boil, add rosemary, and simmer at a temperature no higher than 176°F for at least 4 hours.
Step 6
15 minutes before the end, add cinnamon, star anise, and previously steeped prunes.
Step 7
Coarsely chop the chili peppers, place them in oil, and let them steep for 15 minutes.
Step 8
Slice the persimmon into rounds about 1–1.5 cm thick, brush with infused oil, sprinkle with sea salt, and grill over charcoal (or on a barbecue). Serve alongside lamb.
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