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Lamb cheeks in carrot jelly

A beautiful way to prepare lamb cheeks. This is a cut of meat that gets more exercise and is therefore tougher but is bursting with flavour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 1kg.

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Allergens and dietary requirements

  • Celery
  • Fish
  • Sulphite
  • Soy
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

700
ml
carrot juice
45
g
Vegetal (gelatin of vegetable origin)
8
g
agar agar
as needed
ponzu
1
lemon, juice
1
kg
lamb cheeks
1
sprig
thyme
1
sprig
rosemary
1
clove
garlic
5
juniper berries
10
coriander seeds
10
peppercorns
5
g
curing salt
200
ml
olive oil
200
ml
lamb jus
50
g
butter
20
g
lamb's fat
0.5
bunch
parsley, chopped
as needed
red verjuice
as needed
salt

Scale recipe

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