Recipe by Mattia Spadone: GinSkewers
Ingredients for 4 people
- 1 Lamb rack with the whole shoulder, approximately 1.8 kg
- 30 g parsley
- 30 g tarragon
- Black salt to taste
- Gin to taste
- 1 shallot
- 1 sprig of rosemary
- 20 g sun-dried tomatoes
- 4 cabbage leaves
- 70 g tarragon and parsley
- 100 ml extra virgin olive oil
- 80 g lamb demi-glace
- 30 g Fermented Juniper
- 4 Blood orange slices
- Mixed wild herbs to taste
- 50 ml sheep milk reduction
Method
Infuse the skewers with gin for 36 hours.
Using an immersion blender, make an emulsion with the oil, tarragon, and parsley.
Separate the cabbage leaves, salt them, burn them with a pastry torch, smoke them.
Bone the lamb rack and remove the fillet, trim excess fat, cut it into 3.5cm cubes along with the gin-flavored skewers and make kebabs.
Dice the less noble parts of trimmings (belly and neck), and prepare a stew with shallot, rosemary, and sun-dried tomatoes.
Bbq them, seasoning with salt and sprinkling with the oil emulsion and fermented juniper during cooking.
Plate composition
Once cooked, place the stew on a plate, add the smoked cabbage, lay the GinSkewers on top, sprinkle with lamb demi-glace, sheep milk reduction, and decorate with mixed herbs.
