Home Recipes Duo of lamb

Duo of lamb

Lamb neck and sweetbreads with Savoy cabbage, topped with a wasabi mascarpone foam.

Duo of lamb

Debic Professionals

Debic

Ingredients

For 10 servings

Lamb sweetbreads

750 g lamb sweetbreads

1 l water

60 g nitrite salt

1 l buttermilk

100 ml Debic Roast and Fry

Lamb neck

1 kg lamb neck

2 l water

120 g nitrite salt

2 g transglutaminase

200 ml lamb stock

Savoy cabbage

1 kg Savoy cabbage

2 cloves of garlic, sliced

1 onion, chopped

250 g lamb sweetbreads (from the above preparation)

100 ml lamb stock

100 ml Debic Culinaire Original 20%

50 ml soy sauce

Misoyaki

500 g red miso

500 g sugar

250 g mirin

250 ml sake

Green potato cracker

150 g potato puree

20 g green herb paste

Salt

Wasabi espuma

200 ml Debic Cream Plus Mascarpone

200 ml lamb stock

20 g wasabi

Salt

Garnish

1 watercress plant

Debic products used

Roast & Fry 1L

Culinaire Original 20% 1L

Cream Plus Mascarpone 1L

Preparation

Lamb sweetbreads

Rinse the lamb sweetbreads for a short time under cold water.

Place in the brine and leave to brine for 2 hours in the refrigerator.

Drain and rinse well in cold water.

Now place the lamb sweetbreads in buttermilk in the refrigerator for 24 hours.

Rinse again for a short time under cold water.

Vacuum the sweetbreads.

Cook in a hot water bath for 50 minutes at 65°C.

Then cool using iced water.

Clean the sweetbreads and strip off membranes and other blemishes.

Keep refrigerated until use.

Lamb neck

Rinse the lamb necks under cold water and remove any large pieces of fat.

Pickle for 12 hours in a brine bath.

Rinse well for 30 minutes.

Dry well with a cloth.

Place three layers of plastic wrap on the soaking bench and place two necks side by side.

Sprinkle with the transglutaminase and roll up tightly.

Vacuum and cook in a warm water bath at 56°C for 48 hours.

Cool using iced water and keep refrigerated until use.

Savoy cabbage

Remove as many of the leaves as possible.

Blanch the leaves in plenty of boiling, salted water, then allow to cool.

Cut out semicircles along the edges of the leaves.

Place a strip of butcher paper on the work surface.

Lay out the green cabbage leaves in three colour shades from dark at the bottom to light at the top, with the outer edge on the butcher paper, so they overlap by half a centimetre in the middle.

Chop the rest of the cabbage into a very fine brunoise.

Sauté the garlic and onion and add the chopped cabbage.

Add the stock and Culinaire Original and reduce the mixture.

Cut the cooked sweetbreads into equal cubes and add.

Place the filling on the leaves and fold them over.

Misoyaki

For the misoyaki, boil the ingredients together and leave to cool.

Green potato cracker

Mix the potato puree with finely blended green herbs and salt.

Roll out thinly between two silicone mats and place in the freezer so that the top silicone mat can be removed easily.

After this, dry in the oven at 50°C for 2 hours.

Keep in a well-sealed tin with silica beads.

Assembly

Brown the lamb sweetbreads in the Roast and Fry and glaze with the misoyaki.

Slice and warm the lamb necks in the lamb stock and arrange on the plates along with the sweetbreads.

Add the wasabi to the lamb stock and heat.

Add the Cream Plus Mascarpone and bring to the boil together.

Froth up with a hand blender and spoon onto the plate beside the meat.

Warm the savoy cabbage in the steamer and arrange on the plates.

Finishing touch

Finish the dish with the potato cracker and a sprig of watercress.

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debic for baker