Basque Suckling Lamb Shoulder with Sautéed Offal and Baby Broad Beans
- 4 suckling lamb shoulders, 19 1/4 ounces (550 g) each
- 1 3/4 ounces powdered Espelette pepper (50 g)
- 8 cloves garlic
- 1/2 bunch fresh thyme
- 1/2 bunch savory
- 2 sprigs rosemary
- 8 sage leaves
- 3 1/2 tablespoons olive oil (5 cl)
- coarsely ground black pepper
- 6 3/4 fluid ounces lamb jus (20 cl)
- 10 fresh thyme tips
- Espelette pepper
Stuffed Lamb's Feet
- 1 3/4 ounces lamb’s sweetbread (50 g)
- 1 3/4 ounces lamb’s liver (50 g)
- 1 lamb’s heart
- 1 lamb’s brain
- 1 3/4 ounces coarsely minced lamb meat (50 g)
- 1 3/4 ounces cockscomb (cooked in stock) (50 g)
- 2 sprigs thyme
- powdered Espelette chili
- 12 lamb’s feet
- 5 1/4 ounces pork caul (150 g)
Step 1: Stuffed Lamb's Feet
Fry the lamb sweetbreads, liver, and heart in a frying pan. Dice evenly, and bind with the crushed brain, lamb meat, and cockscomb. Season with thyme, Espelette pepper, and coarsely ground black pepper. Set this stuffing aside.
Singe the lamb feet to remove all the small hairs.
Bone completely, remove nerves and inside skins, then put in an sous-vide bag (seal 6, pressure 2.8). Cook in 185°F (85°C) water for 18 hours, so that the inside temperature reaches 185°F (85°C).
Once the feet are cooked, refrigerate 4 of then. Let the others cool at room temperature.
Place 4 piles of stuffing on 4 feet, and place the other 4 feet on top of them to close. Roll in a sheet of caul.
Step 2: Offal
Soak the lamb’s brain under running water.
Separate the brains, blanch, and pat dry with a cloth.
Cut the liver into thick ribbons, and split the heart in four.
Peel the amourettes.
Trim the fat off the kidneys, then split in two.
Remove the outer skin from the lamb sweetbreads.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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