Every group of two got to bone their own leg of lamb today. Chef Dale demoed the fabrication and then went into his office to bite down on a piece of leather while the students boned their own legs of lamb. We used to do the same thing at CSR but we added a few other proteins for our students to fabricate and sauces for them to work on. It was an obscene carnal festival and frankly quite chaotic.
This seems to be a less stressful system.
Here are the 9 steps to boning a leg of lamb.
After everyone was finished with their lamb and we had put away the muscles, we started to work on the menu.
GarMo put together a dish of Fettucine Carbonara which was quite near perfect, though I would have added a little less pecorino by personal preference.
We stuffed two of the lamb legs with a green olive, garlic and rosemary paste and trussed them. We seared them in the oven then lowered the temperature to slowly bring them up to 125º, though I probably should have taken them to 130º as they were a little more rare than I wanted. Still nonetheless very tasty meat and Stormin made a nice jus with the drippings. We also deep fried some blanched broccoli with a milanese breading and topped them with a little vinaigrette. We deep fried those at the last minute to keep them very crisp. We have deep fried a lot on this final rotation.
For dessert we had Zuppa Inglese a sort of variation on an English trifle. Very fruity, boozy and topped with blow torched swiss meringue.
I liked the pattern so much, I came in for a close-up.
Waves of sugar
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