Lamb in Two Ways with Tomato Confit and Chilli Oil
BY ANDREAS CAMINADA - Besides lamb loin being an excellent piece of meat, its belly is, too. First cured and then slowly braised, it develops a unique taste. Tomato confit and half-dried tomatoes add fruity accents, while chilli oil adds a tingling spice.
How to prepare
Lamb belly (with dried and pickled tomato), lamb loin, lamb jus, chilli oil, BBQ cream, radish roll (with pickled arugula, wild garlic capers and shallots).
Oven, pan, 2 spoons, palette knife, kitchen tweezers, scissors, pot (for hot water).
Enjoy your lamb dish with a rich and intense Shiraz Barossa Tappa red wine (2017).
Sulphites, mustard, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten), celery, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.
Lamb breast origin CH. Veal tail origin CH. Lamb loin origin FR.