Gastronomixs

Lamb cheeks in carrot jelly

A beautiful way to prepare lamb cheeks. This is 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.

Lamb cheeks in carrot jelly

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Ingredients

700 

ml 

carrot juice 

45 

vegetal 

agar agar

As needed: 

 

ponzu 

 

lemon 

As needed: 

 

salt 

kg 

lamb cheek

sprig 

thyme 

sprig 

rosemary 

 

clove of garlic 

 

juniper berries 

10 

 

coriander seeds 

10 

 

peppercorns 

curing salt

200 

ml 

olive oil 

200 

ml 

lamb jus 

50 

butter

20 

lamb's fat

½ 

bunch

parsley, chopped

As needed: 

 

red verjus vinegar

Preparation method

  • To make the carrot jelly, boil the juice with the vegetal and the agar agar.
  • Season to taste with a little ponzu, lemon juice, and salt.
  • Clean the lamb cheek and place in a vacuum sealer bag with the herbs, spices, curing salt, and the olive oil. 
  • Pull vacuum and place in a sous vide system for twelve hours at 80°C.
  • Remove the cheek from the bag and allow to cool and firm up.
  • Reduce the lamb jus with the butter to a thick syrup.
  • Cut the lamb cheek into neat cubes and fry in the lamb fat.
  • Add to the lamb jus and add the chopped parsley.
  • Season to taste with a little of the red verjus vinegar.
  • Portion into silicone sphere moulds and freeze.
  • Release from the silicone mould and stick a toothpick into the shapes.
  • Coat with the carrot jelly.
  • Set aside in the refrigerator to defrost.
  • Heat the lamb cheeks to no more than 70°C in an oven or underneath the heat lamp.

Serving suggestions

  • As a component in a composition with various preparations of lamb and carrot. 
  • As a component in a composition with amaranth, sweet potato, and apricot. 

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