Dallas chefs are making national news everywhere these days. In the latest GQ (the one with naked-except-for-a-tie Jen Aniston on the cover). Alan Richman wrote a feature called “GQ Eats 2009,”on new restaurants, food trends, etc. In a section touting “Lamb Bacon” as the “Best Reason to Ignore Your Cholesterol Count,” he gives chef Anthony Bombaci at Nana a shout out for serving it (alongside the likes of David Chang and Dan Barber). Unfortunately, the link to the article won’t go live until the first of the year. But! The Nana folks have sent the recipe for the dish, and you can find it after the jump. Once the article goes up online I’ll link to it here. And in the meantime, make it yourself or go eat it at Nana.
LAMB BELLY, PISTACHIOS, APRICOTS, MINT, CAPERS
The combination hints at Sicily … the mint magically cuts through the fat of the lamb.
SERVES 4 AS AN APPETIZER:
4 EA COOKED LAMB BELLY SQUARES, 3.5 ounces/100 grams each
4 Tsp DICED DRY APRICOTS
2 Tsp MARINATED CAPERS
5 Tbsp PISTACHIO PEBBLES
as needed MINT TIPS, FRESH
as needed FINELY JULIENNE MINT, FRESH
SALT/SUGAR MIXTURE:
1 ¾ C fine sea salt
½ C granulated sugar
2 Tsp smoked paprika (pimentón de La Vera)
FOR THE LAMB BELLY:
- Season with the salt/sugar mix (above) in the ratio of 22 grams per kilo of meat. Allow to rest for one night, covered, in the fridge.
- The following day, rinse lightly and dry.
- Place on a half sheet pan lined with parchment paper & slow roast at 275ºF until tender (internal temperature 63ºC)
- Remove & place another piece of parchment paper on top & another equally sized Sheet pan on top.
- Weight lightly with a few cans. Place in refrigerator to cool.
- Once cool, cut into 3,5 ounce/100g squares & sear in a medium pan on the skin side until crispy.
PISTACHIO PEBBLES: (can be made in advance)
½ C pistachio oil, le blanc brand
1/3 C powder sugar
½ Tsp fine sea salt
3 tbs N-Zorbit (Tapioca Maltodextrine)
Combine in bowl of food processor. Remove
To make the pebbles, gently pour the pebbles in a pan (stainless steel) that will accommodate them in one even layer.
Cold start them & swirl over medium heat until they form irregular pebbles.
Remove & reserve.
MINT: (pick leaves ahead of time, but julienne the mint just before plating)
Julienne fresh mint leaves – reserving the small tips for garnish.
CAPERS: (can be done an hour ahead of time)
Rinse the capers & dry on absorbent towels.
In a small bowl, dress with a few drops of pistachio oil.
APRICOTS: (can be done the previous day)
Small dice the dry apricots & reserve at room temperature.
PLATING:Plate as in photograph.
SOURCES:Le Blanc brand toasted nut oils are available in Central Market or from The French Farm http://www.thefrenchfarm.com/
The N-Zorbit is available through Terra Spice: http://www.terraspicecompany.com/
