Warm Terrine of Braised Lamb Shoulder en Gelée with Aged Goat Cheese
Restaurant Eve, Alexandria, Virginia, Cathal Armstrong - July/August 2006
For 16 servings
• 1 lamb shoulder, bone in 1 cup mirepoix, cut into small dice lamb stock
• 2 Tbsps. tomato paste
• 1 lb. ground lamb
• 1 cup mirepoix, coarsely ground
• 8 lg. egg whites, whipped to stiff peaks
• black pepper, freshly ground
• 5 Tbsps. agar-agar
• 1 cup carrots, peeled, finely diced, and blanched
• 1 cup parsley, finely chopped
• 1 cup lemon basil leaves, chopped
Heat oven to 225°F.
Heat a skillet set over high heat; add lamb; sear on all sides.
Transfer to roasting pan; add diced mirepoix and enough stock to come halfway up lamb; cover with foil; braise in oven for 8 hours, basting every half hour; remove from oven; cool lamb in braising stock; remove meat from pan; debone; cut into 1/4" dice; reserve.
Strain stock through fine chinois into tall stockpot; reserve in refrigerator.
Mix tomato paste, ground lamb, and ground mirepoix in a bowl; fold in egg whites; add to cold stock; bring to a simmer over medium heat; simmer until raft forms and stock clarifies; remove from heat; ladle clarified stock from pot through fine chinois lined with coffee filter into clean pot set over low heat; reduce by 35 percent; season.
Add agar-agar; simmer 5 minutes; remove from heat; add reserved lamb, blanched carrots, parsley, and basil; gently stir.
Line terrine mold with plastic wrap; ladle lamb mixture into the mold; cover; refrigerate at least 6 hours.
• 4 cups mixed spring greens
• 1/4 cup Sherry vinaigrette
• 2 Tbsps. kalamata olives, pitted and diced
• 1 Tbsp. lemon basil, diced
• aged goat cheese, shaved
• 100 year old balsamic vinegar
Heat oven to 400°F.
Unmold terrine; cut into 1/2"-thick slices.
Place slices on sizzle platter; heat in oven until warm; remove from oven.
Combine greens, vinaigrette, olives, and basil in a bowl.
To serve, place salad off center on a plate; shingle 2 warm terrine slices next to salad; sprinkle with cheese; drizzle with vinegar.
What to drink: Jumilla Monastrell or California Syrah