American Lamb Confit Socca with Mediterranean Salad
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Recipe Provided By
Chef Edward G. Leonard, CMCServings
4 plates
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Ingredients
- 1 pound American Lamb shoulder confit, sliced
Pickled Onions:
- 1 cup white balsamic vinegar
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 4 teaspoons kosher salt
- 1 teaspoon red chili flakes
- 2 medium red onion, thin julienne
- 6 sprigs thyme
Pesto Dressing:
- 4 garlic cloves, peeled
- 2 fresh limes, juiced
- 4 cups fresh basil leaves
- 1/2 cup black walnuts, toasted
- 1/2 cup 24-month Parmesan-Reggiano
- 1/2 teaspoon red pepper flakes
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Warm water, as needed
Candied Tomatoes:
- 1 pound heirloom cherry tomatoes, blanched, peeled
- 8 springs thyme
- 4 cloves garlic, slivered
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons white fine sugar
Socca:
- 4 cups spring water
- 2-1/2 cups chickpea flour
- 8 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon Madras curry
- 1 teaspoon fresh oregano
- Freshly ground black pepper and sea salt, to taste
- Olive oil, for greasing the pan
Garnishes:
- 1 cup Frisée
- 6 ounces feta cubes
- 2 tablespoons olive oil
- 20 cured olives
- 16 slices toasted garlic, sliced
- Sea salt, to taste
- Microgreens and red carrot slices, as desired
Directions
For Pickled Onions: In a saucepan, whisk vinegar, sugar, brown sugar, salt and chili flakes. Bring to a boil; remove pan from heat. Place onions in a jar; pour liquid over onions, add thyme. Let sit 2 hours.
For Candied Tomatoes: In a pan, blanch tomatoes in boiling water for 15 seconds; peel. Toss tomatoes with thyme, garlic, oil, sugar, salt and pepper. Using a baking pan with baking mat, bake tomatoes at 250°F for 1 to 2 hours.
For Pesto Dressing: In a high-powered blender, add garlic, lime juice, basil, walnuts, parmesan and pepper flakes; pulse a few times, breaking down basil. Add oil in a steady stream, pulsing until blended. Add warm water and continue to blend until desired consistency.
For Socca: In a stainless steel bowl, add cold water, flour, oil and salt. Beat vigorously with a whisk to eliminate lumps. Pour mixture through strainer. Add curry, oregano, pepper and salt. Heat a 10-inch nonstick pan; add oil if needed. Ladle in batter about 1/8th-inch thick in pan. Cook in a 450°F oven until browned, about 2 minutes. Repeat until batter is gone.
To serve: Warm lamb confit. Place one socca on each plate. Toss Pickled Onions, Candied Tomatoes, frisée and feta with oil; place in center of socca. Top with lamb; Drizzle with Pesto Dressing. Garnish with olives, garlic slices, microgreens, carrot and sea salt.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
