Lamb Timbal with Lemongrass Mint Broth and Fried Parsley
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Lamb Timbal with Lemongrass Mint Broth and Fried Parsley
Category
Meat and Poultry
Ingredients
- 1 pound ground lamb
- 2 egg whites
- 1 tablespoon heavy cream
- 2 teaspoons Fustini's Sicilian Lemon Balsamic Vinegar
- 1 tablespoon red pepper, fine diced
- 1 tablespoon shallot
- salt and white pepper
- 4 cups clarified chicken stock, or 2 cups clarified chicken stock and 2 cups clarified lamb broth
- 1/2 stalk lemongrass
- 3 to 4 mint leaves
- 1/4 cup Fustini's Robust SELECT olive oil
- 1/2 bunch curly parsley, washed, dried and trimmed
Ingredients
Fried Parsley
Directions
- Place the ground lamb and the egg whites into the bowl of a food processor fitted with the metal blade and pulse to break up the lamb and combine the egg white. Add the heavy cream and pulse several times to thoroughly combine the mixture. Fold in the red pepper, shallot and Fustini's Sicilian Lemon Balsamic Vinegar, season with salt and pepper, and chill until ready to use.
- Bring the clarified stock, lemongrass, mint leaves, and the other teaspoon Fustini's Sicilian Lemon Balsamic Vinegar to a simmer in a medium size pan. Form the meat into quenelles or egg shapes and drop them into the hot broth. Cook until firm and fully cooked. Remove with a slotted spoon. To serve, ladle some of the poaching broth through a fine mesh sieve lined with cheese cloth into a service bowl. Place a Timbal into the bowl and garnish with some fried parsley and fine red pepper.
- Heat the olive oil in a small saucepan. Add parsley florets to heated oil and fry for 15 seconds. Remove to a paper towel to dry and remove excess oil.