American Lamb Confit with Burrata, Apricot & Tomato Salad
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Recipe Provided By
Chef Edward G. Leonard, CMCServings
4 salads
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Ingredients
- 1 pound American Lamb shoulder confit meat, diced or pulled
- 1/2 cup chicken or lamb broth
- 1/4 cup olive oil
- 1 tablespoon minced fresh basil
Salamoia Bolognese (Flavored Salt):
- 1 lemon, zested
- 3-1/2 tablespoons fresh sage leaves
- 2 tablespoons fresh oregano
- 2 tablespoons granulated garlic
- 1-1/2 tablespoons fresh rosemary
- 1-1/2 tablespoons cracked black peppercorns
- 2 teaspoons red pepper flakes
- 8 ounces Italian coarse sea salt
Burrata:
- 16 ounces Italian DOP burrata
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
Croutons:
- 2 tablespoons extra-virgin cold press olive oil
- 2 tablespoons butter
- 2 cups ciabatta or semolina bread, crust off, large exact dice
Tomato Mix:
- 6 heirloom tomatoes, cored
- 2 apricots, pitted, quartered
- 4 basil leaves, minced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons light brown sugar
Dressing:
- 1/2 teaspoon salt
- 1/4 cup aged red wine vinegar from Modena
- 1-1/2 tablespoons Dijon-style mustard
- 1/2 cup grapeseed oil
- 2 tablespoons extra-virgin cold press olive oil
Garnishes:
- 12 baby gem spears
- 8 chervil pluches
- 12 red radish slices
- Edible flowers, as desired
Directions
For Salamoia Bolognese: In a food processor, add lemon zest, sage, oregano, garlic, rosemary, peppercorns and pepper flakes; process to blend. Add salt and pulse a few times; remove. Place out on baking pan to dry for 1 to 2 hours. Place in jar.
For Lamb: In a saucepan, bring broth to a simmer; remove from heat. Whisk in oil. In a bowl, add the lamb. Pour heated broth and oil over lamb. Add basil; mix well. Wrap the bowl and let sit.
For Burrata: In a bowl, place burrata, oil and salt. Smash and mix with spoon for 15 seconds.
For Croutons: In a large sauté pan, heat oil and butter; add bread and stir. Place in 300°F oven for approximately 2 to 3 minutes to brown, turning as needed.
For Tomato Mix: Cut tomatoes into different cuts. In a bowl, add tomatoes and apricot quarters; season with Salamoia Bolognese salt, sugar and basil leaves. Drizzle with oil; toss lightly until fruits are coated. Let sit for 20 to 30 minutes.
For Dressing: In a bowl, whisk salt into vinegar to dissolve. Whisk in mustard; whisk in grapeseed oil and olive oil.
To serve: Spread burrata on each plate. Top with Tomato Mix and lamb. Garnish with gem spears and chervil. Lace dressing over salads. Top with croutons, radish and flowers.
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
