Lamb consommé

Lamb consommé

By
From
Becasse
Makes
3 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500g lean lamb offcuts, trimmed of all fat and roughly chopped
1 carrot, chopped
1/2 onion, chopped
1 stick celery, chopped
1/2 leek, chopped
3 garlic cloves, roughly chopped
1 sprig rosemary
2 sprigs thyme
4 litres Brown lamb stock
10 egg whites
salt and freshly ground pepper

Method

  1. To make the raft, put the lamb into a food processor and blitz until smooth. Tip into a mixing bowl. Put the vegetables, garlic and herbs in the processor and blitz to a rough purée then add to the bowl with the lamb.
  2. Put the cold stock into a large saucepan and whisk in the purée and egg whites. Heat very gently, whisking from time to time to prevent the solids from sticking and burning. As the stock comes to a simmer, the raft will begin to coagulate and rise to the surface. Once the raft has formed on the surface, make a little hole in it to allow the steam to escape and prevent it breaking up. Simmer very gently for 50 minutes then remove from the heat.
  3. When cool, carefully ladle the consommé through a sieve lined with muslin. Taste and season with salt and freshly ground pepper. The consommé will keep in the refrigerator for 4 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again