Chef John des Rosiers removes about two-thirds of the lamb belly fat, leaving the outer layer. He rolls it around fresh oregano and basil and madras curry powder and smokes it for six hours over apple wood and cherry wood. Then he slow-cooks it in duck fat overnight.For the budino he adds puréed sweet corn to sheep’s milk pecorino. He adds eggs and a little cream and bakes that in a ramekin.He unmolds the budino, places the lamb on top of it and garnishes it with green apple and arugula ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!