Duo of lamb
Lamb neck and sweetbreads with Savoy cabbage, topped with a wasabi mascarpone foam – bold flavors meet fine dining in one unforgettable dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.debic.com.
Cooking tools:
- Vacuum sealer
- Sous vide circulator
- Water bath
- Refrigerator
- Freezer
- Oven
- Steamer basket
- Pot
- Mixing bowl
- Plastic wrap
- Silicone baking mat
- Cloth
- Butcher paper
- Chef's knife
- Cutting board
- Paring knife
- Saucepan
- Skillet
- Whisk
- Immersion blender
- Blender
- Fine-mesh sieve
- Ladle
- Spatula
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
- Airtight container
Ingredients
- 750 g lamb sweetbreads
- 1 l water
- 60 g nitrite salt
- 1 l buttermilk
- 100 ml Debic Roast and Fry
- 1 kg lamb neck
- 2 l water
- 120 g nitrite salt
- 2 g transglutaminase
- 200 ml lamb stock
- 1 kg Savoy cabbage
- 2 cloves of garlic
- 1 onion
- 250 g lamb sweetbreads (from the above preparation)
- 100 ml lamb stock
- 100 ml Debic Culinaire Original 20%
- 50 ml soy sauce
- 500 g red miso
- 500 g sugar
- 250 g mirin
- 250 ml sake
- 150 g potato puree
- 20 g green herb paste
- Salt
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