step 1
Lamb Thyme Jus: Preheat oven to 400˚F. Place Lamb Ribs (8 oz) on a baking sheet or roasting pan, drizzle with Olive Oil (1 Tbsp) and roast for about 1 hour until well browned (turning occasionally).
step 2
Heat remaining Olive Oil (1 Tbsp) in a dutch oven over high heat, add Onion (1/2), Carrot (1), and Celery (1 stalk) and cook until browned and slightly tender.
step 3
Stir in Tomato Paste (1 tsp) continuing to cook for another 2 minutes until paste darkens. Add half the Fresh Thyme (3 sprigs) and deglaze with Dry White Wine (1 cup), boil until reduced by half. Add roasted bones to pot and cover with Beef Stock (2 cups) and Chicken Stock (2 cups).
step 4
Simmer stock for 3-4 hours until liquid has reduced by half, skimming excess oil periodically. Strain stock and return to a pot. Add remaining Fresh Thyme (3 sprigs) and simmer, reducing until resembling a thick, syrupy sauce (reduced by about ⅔).
step 5
Prep Lamb Confit: Preheat oven to 275˚F. Unroll Lamb Shoulder (3 lb) and season generously with salt and pepper. Set aside.
step 6
Prepare herb seasoning - pull off Garlic (4 cloves) from head, peel and finely chop with Fresh Thyme (2 Tbsp) and Fresh Rosemary (3 Tbsp). Thin with olive oil and smear garlic-herb mixture onto lamb and roll tightly, trussing with twine.
step 7
Melt Duck Fat (6 cups) in a dutch oven with Fresh Bay Leaf (1), Garlic (1 head), Fresh Rosemary (1 sprig), and Peppercorns (1 handful).
Gently place trussed lamb into fat, cover with a piece of wet parchment paper to help keep lamb submerged in fat and bring to a low simmer.
step 8
Cover with lid and roast in the oven for 2½-3 hours or until the lamb is very tender. Remove from oven and let lamb cool completely in fat*.
step 9
Once cool, remove lamb from fat and slice into 1-inch thick slices. Some meat might fall away, which is fine just save for crisping later
step 10
Remove garlic cloves from fat and set aside for salsa verde, strain duck fat, refrigerate, & reserve for another use.
step 11
Sunchoke Puree: Place Jerusalem Artichokes (6 cups) a pot and cover with water, bring to a boil and season generously with salt, cook until sunchokes are fork tender, about 15 minutes.
step 12
Drain sunchokes and place in a blender along with Heavy Cream (1/2 cup) and Unsalted Butter (1/2 cup). Season with salt and blend on high until smooth, adding more cream if needed to blend. Reheat in a pot over medium-low heat, stirring often to prevert puree from scorching.
step 13
Sunchoke Chips: Heat a shallow saucepan over medium-low heat with about ½-inch of Vegetable Oil (2 cups) and heat to 325˚F.
step 14
Thinly slice Jerusalem Artichokes (2) 1/16 thick on a mandoline or with a sharp knife.
step 15
Working in batches, fry sunchokes until golden brown, drain on a paper towel lined-tray and season with salt.
step 16
Prep Buttered Broccoli Sprouts (3 cups) and Cipollini Onion. Bring a small pot of water to a boil and season generously with Salt (to taste)
step 17
Working in batches blanch vegetables for 2-3 minutes, until just tender beginning with Baby Turnips (2), then Baby Carrots (8), then Fennel Bulbs (2). Shock in an ice bath until cool, drain and dry on paper towels.
step 18
Heat a large skillet over medium heat and drizzle with Olive Oil (1 Tbsp), add Cipollini Onion (1 cup), and quickly sear until caramelized on all sides, about 3 minutes.
step 19
Season with Salt and Pepper (to taste), Unsalted Butter (1 Tbsp), swirl to melt butter and coat onions, cook for 2-3 minutes until tender and caramelized.
step 20
Remove and set aside, add remaining butter to pan along with blanched vegetables and warm over medium-low heat returning cippolinis to pan and keep warm while reheating lamb.
step 21
Make Caper Salsa Verde: Scrape out half the lamb roasted garlic from skins and mash with a fork until smooth. Mix together with Capers (3 Tbsp), Shallots (2 Tbsp), Anchovy Fillets in Oil (2 tsp), and Red Wine Vinegar (2 Tbsp) until smooth.
step 22
Stir in Fresh Parsley (1/2 cup) season with pepper and whisk in olive oil until incorporated. Set aside.
step 23
Reheat Lamb Confit: Heat a large skillet over medium-high heat, drizzle with a touch of olive oil and fry lamb pieces until golden brown, carefully turn and fry the other side. The lamb will sputter a bit as the fat starts to melt, alternatively you can use a grill or grill pan to caramelize. Season with Sea Salt Flakes (to taste) and repeat with remaining pieces.
step 24
To serve, spoon a heaping serving of puree onto a warm plate. Toss buttered vegetables with Fresh Herbs (1 handful) and nestle into puree. Top with a slice (or two) of crispy lamb confit followed by a generous drizzle of salsa verde and sunchoke chips.
