Lamb, Fermented Garlic, Crisp Artichoke, Burdock
Recipe by Chef Ollie Hay, Kikkkoman Masters 2016 Runner Up
- 1 Herdwick lamb short saddle
- 150g Fermented garlic puree
- 6 Jerusalem artichoke
- 100g Kikkoman’s soy infused lamb jus
- 150g baby heritage beetroot
- 200g Burdock root
- 50g wild chickweed
- 100g Honey and Kikkoman soy glaze
- 3l Dashi
For Black Garlic Puree
- 2 Dorset black garlic bulbs
- 3 Shallots
- 1 Sprig of thyme
- 100g Sherry vinegar
- 200g Madeira
- 750g Chicken stock
- 20g Butter
For Lamb jus
- 5kg Lamb bones
- 180g Onions
- 150g Carrots
- 150g Celery
- 150g Leeks
- 3 Cloves Garlic
- 30g Sherry vinegar
- 150g Mirin
- 1 Star anise
- 6 Coriander seeds
- 5 Mustard seeds
- Bouquet garni
- 7l Water
- 20g Kombu
- 100g Kikkoman soy sauce
For Honey and soy glaze
- 100g London Honey
- 100g Kikkoman’s soy
- 20g Butter
- 3l water
- 1 stick kombu
- 3 dried shitake
- 1 handful katsabushi flakes
- 500g dashi
- 75g mirin
- 75g Kikkoman soy sauce
- 10g kombu
The lamb is prepared and cooked traditionally, bright pink in the middle with a crispy exterior texture. The jerusalem artichokes are served crisp and fluffy along with heriatge beetroots. Prepare other components as follows:
For Black garlic puree:
Sauté diced shallots and black garlic over a moderate heat in frothing butter. Cook until the shallots are translucent and the garlic becomes fragrant.
Deglaze with the sherry vinegar and reduce until virtually evaporated. Repeat the process with the Madeira. Then add the chicken stock and thyme. Cover with a cartouche.
Gently simmer until the viscosity of the liquid just starts to become syrupy. Blend while hot until completely homogenised.
For Lamb Jus
The lamb bones will be chopped up into small pieces to create a large overall surface area. This allows us to reach optimal colour and caramelises more parts of the bone, creating a more flavourful stock.
Firstly the bones will be caramelised in a wide thick-bottomed pan with olive oil. After an even colour is achieved all over, they will be removed and the vegetable mirepoix will be added. This also needs to caramelise evenly all over.
The bones are then placed back in and deglazed with sherry vinegar. After absorption, the mirin is added. Fill the pot up with cold water and bring to an extremely gentle simmer, finally adding the aromatics, konbu and bouquet garni.
This stock is strained through a chinois.
Reduce slowly on the heat until the perfect syrupy consistency is met with the addition of more aromatics, thyme and Kikkoman soy.
Taste and adjust seasoning if necessary
Pass through a fine sieve and set aside for serving.
For Honey and soy glaze:
Place the honey in a pre heated non-stick frying pan.
Cook until it bubbles and starts to caramelise.
Deglaze with the Kikkoman soy and whisk in the butter until homogenised.
This will be used to glaze the burdock and Herdwick Lamb
Bring the water, konbu and shitake to 73c. Add the katsuobushi and leave until this sinks to the bottom.
Strain and reserve the dashi for poaching the burdock.
For Burdock stock
Bring all the ingredients to a gently simmer.
Add the peeled burdock and cover with a cartouche.
Lightly simmer until just tender.
To finish the burdock, caramelise in the frothy soy and honey glaze.