Suckling Lamb Shoulder with Apricots and North African Spices
- 4 suckling lamb shoulders, 19 1/4 ounces (550 g) each
- 20 dried apricots
- 1 1/4 cups lamb jus (30 cl)
- 3 1/2 tablespoons olive oil (5 cl)
- fleur de sel
- 10 tips fresh thyme
- 4 white onions
- 12 cloves garlic
Step 1: Spice Blend
Grind each spice separately using a mortar, then mix together, allowing 1 1/4 teaspoons (5 g) of the mixture for each shoulder.
Step 2: Lamb
Remove the nerves and the fatty parts from the insides of the shoulders. Remove the tips of the bones. Score the skin slightly, and season with the fleur de sel and the spice mix.
Brown the shoulders in a hot sauté pan, and set aside on a rack. Cool in a flash freezer.
Put the lamb in a sous-vide bag along with the stewed onions (prepared below), thyme tips and apricots (seal 6, pressure 2.8), cook in 145°F (62 °C) water for 36 hours to reach 145°F (62 °C) internal temperature.
Once cooked, cool over ice.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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