THE ROSEMARY MEAT-ARCHITECTURE
(Our Play on Spanish Style Roast Lamb)
Ingredients: 600g Lamb leg (cubed), 4 cloves Garlic (sliced), 2 Red onions (pureed), 2 tsp Dried Rosemary, 1 tsp Black pepper, 1 tsp Smoked paprika, 100ml White wine, 1 tbsp Sherry vinegar...
Ingredients
- 600g Lamb leg (cubed)
- 4 cloves Garlic (sliced)
- 2 Red onions (pureed)
- 2 tsp Dried Rosemary
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 100ml White wine
- 1 tbsp Sherry vinegar
Cooking Method
- The Scorch Sear lamb cubes in a heavy pot until dark brown and charred; remove.
- The Architect Fry onion puree in the lamb fat until it turns into a dark, sweet jam.
- The Bloom Add garlic and rosemary with a 30ml splash of wine to release the woodiness.
- The Slow Swell Add remaining wine and vinegar; return meat and simmer covered for 30 minutes until tender.
- The Final Flourish Finish with raw extra virgin olive oil and a hit of fresh raw rosemary.
