Leg Of Lamb Ravioli, White Pepper Béchamel, Orange Gastrique | Aussie Beef & Lamb | Food Service | N

Ingredients

• 30 grams chile powder
• 6 grams fennel seeds, toasted then ground
• 2 grams cardamom, ground
• 2 grams cloves, ground
• One 2.2-kilogram Australian leg of lamb, patted dry
• Olive oil
• 350 grams roughly chopped tomatoes
• 200 grams roughly chopped shallots
• 50 grams garlic cloves
• One 750-milliliter bottle of dry red wine
• 500 milliliters chicken stock
• 5 grams thyme
• 5 grams rosemary
• 1 bay leaf
• 350 grams chicken breast, large diced
• 150 grams heavy cream
• 1 egg
• 5 grams chopped chervil
• 10 grams chopped chives
• Zest of 1 orange
• ¼ stick cinnamon, finely grated
• Kosher salt
• 275 grams 00 flour
• 5 whole eggs
• 2 egg yolks
• 15 grams olive oil
• Orange Gastrique: 750 milliliters fresh blood orange juice, 1 stick cinnamon
• White Pepper Béchamel: 1 medium-sized shallot, halved, 4 cloves, 1 liter milk, 60 grams butter, 25 grams olive oil, 50 grams flour, ¼ teaspoon grated nutmeg, ⅛ teaspoon ground white peppercorn, Salt