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Lamb Fries
American
Side
Over 2 hours
Lamb
Medium
Serves
1

Another Dirty Bones classic - loaded fries with crispy lamb, sweet miso, red chilli and jalepeño. A knockout combination.

Recipe courtesy of
Ingredients
  • 80g cooked lamb breast – 2cm (Recipe to follow)
  • 5g fries seasoning (Recipe to follow)
  • 30g jalapeno sauce (Recipe to follow)
  • Red chilli – finely sliced
  • 30ml white miso glaze – warmed (Recipe to follow)
  • Spring onions – finely sliced
  • Chives – finely slice
  • 170 gr thin cut French fries. We use stealth fries, skin on, 6x6mm

Lamb Belly

  • 2kg piece of boneless lamb belly
  • 200gr Meat Rub (Recipe to follow)
  • 3L water
  • 30g Kosher salt

Meat Rub (mix ingredients together and store in an airtight container)

  • 50gr Table Salt
  • 50gr Castor sugar
  • 50gr Onion Powder
  • 50gr Garlic Powder
  • 50gr Cayenne Pepper
  • 50gr Ground White Pepper
  • 50gr Smoked Paprika

Fry Seasoning

  • 100g Table salt
  • 100g Onion powder
  • 25g Garlic powder
  • 25g Caster sugar
  • 5g Ground black pepper

Jalapeño Sauce (makes approx. 500gr sauce)

  • 75g Jalapeno (with seeds) roughly chopped
  • 75g Jalapeno (de-seeded) roughly chopped
  • 125g White wine vinegar vinegar
  • 125g White miso paste
  • 100g Baby Spinach, washed and patted dry

White miso glaze (makes approx. 250ml glaze)

  • 100g White miso paste
  • 50g Butter - softened
  • 50g Dark Brown sugar
  • 50ml White wine vinegar
Method
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Method

Meat rub

  1. Mix all ingredients and store in an airtight container

Fries seasoning

  1. Mix all ingredients and store in an airtight container.

Jalapeño Sauce

  1. Blend all ingredients together in a high-powered food processor until a smooth consistency.

White miso glaze

  1. Blend all ingredients together in a high-powered food processor until a smooth consistency.

Lamb belly

  1. Warm the water and whisk in the salt. Whisk until salt is dissolved. Leave to cool to room temperature.
  2. Place the lamb in a non-reactive container and cover with the salt solution. Refrigerate and leave to brine for 12 hours.
  3. Remove the lamb from the brine and pat dry. Season generously with meat rub and vacuum pac in a large bag at 70% vacuum. Cook in a water bath at 84’c for 12 hours.
  4. When cooked place in an ice water bath to chill. When cold and firm remove from the bag and carefully cut into 2 cm dice

To serve the fries

  1. Heat a deep fat fryer to 180’c. Deep fry the fries for approx. 3 mins until crispy, drain off the excess oil and season with fry seasoning.
  2. Deep fry the lamb for roughly 3 mins until crispy and warmed through, drain off the excess fat and toss in the miso glaze.
  3. Assemble as follows. Fries in a serving dish, top with the lamb, jalapeño sauce and sprinkle with the chillis, spring onions and chives.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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