Stacey Brandford
Saddle of Ontario Lamb with Nettle/Lamb Barbajuan, Salsa Verde, Charred Spring Onion & Artichoke Barigoule
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Saddle of Ontario Lamb with Nettle/Lamb Barbajuan, Salsa Verde, Charred Spring Onion & Artichoke Barigoule

July/August 2014

For 8 servings

Nettle/lamb farce:

  • 5 oz. (150g) stinging nettles, trimmed, blanched, and chopped
  • 5 oz. (150g) lamb belly, ground
  • 1/2 cup plus 2 Tbsps. (100g) ricotta
  • 1/4 cup plus 2 Tbsps. (100g) shallot confit
  • 1/3 cup (50g) pine nuts
  • 1 1/3 tsps. (4g) salt
  • black pepper, freshly ground

Mix ingredients in large bowl; roll farce into 1" diameter balls; place on baking sheet lined with parchment paper; cover with plastic wrap; reserve in refrigerator.

Nettle/lamb barbajuan dough:

  • 3 1/4 cups (400g) 00 flour
  • 7 Tbsps. (105ml) olive oil
  • 3 lg. egg yolks
  • 1/8 tsp. (.7g) salt
  • vegetable oil (for frying)
  1. Mix flour, olive oil, 1 egg yolk, and 1/3 cup water in a large bowl until dough forms; season; turn out on lightly floured work surface; knead until smooth; envelop in plastic wrap; reserve in refrigerator 1 hour.

  2. Roll out dough through pasta machine to #2 setting, dusting with flour as needed to keep from sticking.

  3. Cut out rounds from dough with a 2 1/2" ring mold.

  4. Lightly whisk remaining 2 egg yolks, 1/8 tsp. salt, and 1 tsp. water in small bowl; brush edges of dough rounds with egg wash; place ball of farce on top of each round; top with second pasta disk; press edges to seal.

  5. Heat vegetable oil in deep fryer to 350°F.

  6. Working in batches, fry barbajuan, turning occasionally, until golden brown; remove with a spider; place on paper towels to drain; reserve (keep warm).

Artichokes barigoule:

  • 1/2 bunch thyme
  • 2 bay leaves 1 Tbsp. (5g) black peppercorns
  • 1 Tbsp. (5g) coriander seeds
  • 1 cup plus 2 Tbsps. (265ml) olive oil
  • 3 1/2 oz. (100g) slab bacon, cut into sm. dice
  • 1 onion, roughly chopped
  • 1/2 head garlic, smashed
  • 1 carrot, peeled and roughly chopped
  • 1 celery stalk, peeled and roughly chopped
  • 2 cups plus 2 Tbsps. (500ml) dry white wine
  • 1 cup (236ml) white wine vinegar
  • 12 baby artichokes, outer leaves removed and trimmed
  • 1 cup (235ml) chicken stock
  • salt
  1. Tie up thyme, bay leaves, peppercorns, and coriander seeds in cheesecloth with kitchen twine; reserve.

  2. Heat oil in sauté pan set over medium-high heat; add bacon; cook until starting to render (about 5 minutes); add onion, garlic, carrot, and celery; cook, stirring occasionally, until softened (about 10 minutes); deglaze with wine and vinegar; add reserved sachet; reduce by 1/3; add artichokes and stock; season; bring to a boil; reduce heat to a simmer; cover with parchment paper cartouche; cook until artichokes are tender but still have a little bite; remove from heat; cool; slice artichokes in half lengthwise; reserve in liquid.

White onion puree:

  • 11 Tbsps. (150g) unsalted butter
  • 4 white onions, thinly sliced
  • salt
  • 1 cup (235ml) heavy cream
  1. Heat butter in large skillet set over low heat; add onions; season; cook, stirring occasionally, until onions are very soft but haven’t taken on any color; add cream; cook 15 minutes.

  2. Remove onion mixture from heat; drain through fine chinois lined with muslin; squeeze out any remaining liquid from onions; discard liquid.

  3. Place onions in a blender; blend until smooth; cover in airtight container; reserve.

Nettle salsa verde:

  • 3 1/2 oz. (100g) stinging nettles, trimmed and blanched
  • 1 bunch parsley
  • 1 bunch tarragon
  • 1 bunch chives
  • 1 bunch basil
  • 1 1/2 cups (352) olive oil
  • 1/3 cup (50g) capers
  • 2 Tbsps. (50g) garlic confit
  • 3 Tbsps. (30g) shallots, brunoise
  • 1 Tbsp. (15g) anchovy paste
  • 1/2 cup plus 1 tsp. (122ml) Sherry vinegar
  • 2 lemons, zested and juiced
  • 1 Tbsp. plus 2 tsps. (25g) mustard
  • salt
  • black pepper, freshly ground
  1. Finely chop nettles, parsley, tarragon, chives, and basil together; reserve.

  2. Whisk oil, capers, garlic confit, shallots, anchovy paste, vinegar, zest and juice, and mustard in large bowl; add nettle mixture; toss to combine; season; cover with plastic wrap; reserve in refrigerator.

Assembly:

  • 6 5-oz. (150g) lamb saddle (loin) portions
  • olive oil
  • salt
  • black pepper, freshly ground
  • 16 spring onions
  • fleur de sel
  1. Heat charcoal grill to high.

  2. Rub lamb with oil; season; grill, turning occasionally, to desired doneness; remove from grill; place on serving platter; let rest at least 15 minutes.

  3. Drizzle onions with oil; season; grill, turning often, until lightly charred and softened; remove from grill; reserve (keep warm).

  4. Sear artichokes, cut-side down on plancha until golden brown; reserve.

  5. To serve, spoon a generous line of onion puree down middle of each plate; place 2 grilled onions on top; place 3 artichokes in middle of plate on top of onions, cut-side up; place a barbajuan on right side of onion; slice lamb; sprinkle with fleur de sel; place 5 slices on left side of plate; spoon nettle salsa verde in a line to the left of sliced lamb.

What to drink: Domaine Gardiés Côte de Roussillon Vieilles Vignes 2009