Thomas Keller has delighted foodies across the country with his delicious French-American fare. Below he shares a special lamb recipe, perfect for any holiday gathering.
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Recipe courtesy of Thomas Keller
2 pounds lamb saddle, trimmed
1/2 cup Canola oil
4 tablespoons sweet/unsalted butter, cold
1 garlic clove
2 sprigs thyme
Baby fennel fronds – for garnish
Sel gris – for garnish
1. Place chilled, trussed lamb into a 12"x16" cryovac bag and seal at high pressure. (This can be done up to 2 days prior to cooking).
2. Temper lamb and allow it to reach room temperature.
3. Poach sealed lamb in a water bath using a circulating immersion heater set at 61.5 degrees Celsius for 50 minutes.
4. Remove lamb from bag and pat dry with a paper towel.
5. Season with Kosher salt and ground black pepper.
6. Heat a medium sauté pan over medium heat, and then add the Canola oil.
7. Add the lamb saddle and crisp the fat that surrounds the lamb.
8. Remove excess oil from the pan and add the butter, garlic and thyme.
9. Allow butter to foam, and baste quickly for about 2 to 3 minutes.
10. Remove saddle from pan and allow it to rest for 15 minutes.
11. Cut strings off of lamb saddle.
12. Cut loin off of the bone. Cut tenderloin off of the bone.
13. Remove fat and thyme from tenderloin.
14. Cut tenderloin in four even slices.
15. Cut loin in four even slices.
2 pounds assorted wild mushrooms such as small shiitakes, morels, chanterelles, small porcini, hen-of-the-woods, trumpet and oyster
2 cups extra virgin olive oil
2 bay leaves
4 sprigs thyme
2 sprigs thyme
1 sprig rosemary (6 inches)
1 teaspoon piment d'espelette
3 tablespoons sherry wine vinegar
fresh cracked black pepper
1. Just before cooking, rinse the mushrooms as necessary to remove any dirt. Remove any stems that are tough, such as the stems of shiitake mushrooms and discard or set aside for another use, such as a vegetable stock. Trim the end of other stems as well as any bruised areas.
2. Cut the mushrooms into pieces. The size and shape will vary with the variety of the mushroom.
3. Small mushrooms can be left whole, larger mushrooms can be cut into chunks or into slices.
4. Some mushrooms with meaty stems such as porcini or trumpet mushrooms, can be cut lengthwise in half.
5. Use the tip of a paring knife to score the inside of the stem in a crosshatch pattern. This will enable the marinade to penetrate the stem. The pieces of mushroom will shrink as they cook, but the finished pieces should not be larger than one bite. You should have about 1.5 pounds (10 cups) of trimmed mushrooms.
6. Place the olive oil, bay leaves, thyme sprigs, rosemary and Piment d'Espelette in a large, wide saucepan over medium to medium high heat.
7. Place a thermometer in the pot and heat until the oil reaches 170 degrees F, stirring the mushrooms in the oil from time to time. It may be necessary to tilt the pot and pool the oil to get a correct reading on the thermometer. Adjust the heat as necessary, to maintain this temperature for 5 minutes.
8. Add the mushrooms to the pot, and gently turn the mushrooms in the oil.