Lamb with Prunes and Persimmon
Main Dishes • Arabian
Description
Lamb with prunes and persimmon
Ingredients
- Lamb Neck Fillet 1 piece
- Rack of Lamb 1 piece
- Chicken Broth 10 qt
- Shallot 0 lbs
- Carrot 0 lbs
- Prunes 25 oz
- Celery stalk 25 oz
- Tomatoes 5 pieces
- Garlic 1 head
- Port Wine 15 fl oz
- Rosemary 1 bunch
- Cinnamon 1 piece
- Star anise 3 pieces
- Persimmon 0 lbs
- Mild Chili Spice 1 piece
- Olive Oil 5 fl oz
- Flaky sea salt 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Carefully trim the tail fat from the lamb.
Step 2
Prepare a brine (a solution of table salt) using 10 grams of sea salt per liter of water and soak the lamb for 24 hours.
Step 3
Chop the onion, carrot, tomatoes, garlic, and celery, and sauté them in a very large pot with a thick bottom using lamb fat.
Step 4
Remove the lamb from the marinade, pat it dry, and sear it with the vegetables on all sides. Season with salt and pepper.
Step 5
Pour in the port wine and let it reduce almost completely, then add the broth (enough to fully cover the meat). Bring to a boil, add rosemary, and simmer at a temperature no higher than 175°F for at least 4 hours.
Step 6
15 minutes before the end, add cinnamon, star anise, and previously steeped prunes.
Step 7
Coarsely chop the chili peppers, place them in oil, and let them steep for 15 minutes.
Step 8
Slice the persimmon into rounds about 1–1.5 cm thick, brush with infused oil, sprinkle with sea salt, and grill over charcoal (or on a barbecue). Serve alongside lamb.
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