Tuesday, August 10, 2010

Butter Poached Lamb Heart

Ziploc bags work well for everyday low temperature poaching. This recipe uses a bag filled with flavored butter to act as the cooking medium for the heart.
60g butter
20g white wine
10g cream
4 black peppercorns
1 shallot, peeled and sliced
4 bay leaves
4 sprigs thyme
10 leaves rosemary
1 baby lamb heart
1 tsp. salt
Cook the wine, thyme, bay, peppercorns, shallot, rosemary, and salt in a pan until almost dry. Add all of the cream and then the butter a little at a time while swirling the pan to invert the emulsion. Place the lamb heart into a ziploc bag. Pour the butter emulsion over the heart, press out all of the air, seal, and submerge in a water bath at 68C for 28 hours.
I made this into a ravioli filling.
Plate it up!
Butter poached lamb heart ravioli with braised lamb flap, turnip greens, and a sauerkraut-lamb sauce
It wasn't the texture of a falling apart braise, but it was tender and meaty.



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