What I’m putting inside them is anything but simple. Roasted butternut squash, a slow-built XO sauce, and turmeric pickled onions. Three very different flavor profiles that, together, make something hard to stop eating.

Why Caramelle?

Most people reach for ravioli when they want a stuffed pasta. It’s the obvious choice, and there’s nothing wrong with it. But caramelle offers something ravioli doesn’t: a more textural experience. Those pinched ends create little pockets of thicker dough that cook differently from the center. You get variation in every bite: a slightly chewier wrapper and enough surface area to catch the sauce.

The shape also performs visually. On a plate, caramelle look like a little treat. For a private dining setting, that matters. People eat with their eyes before they ever pick up a fork.

The caramelle shape isn’t complicated to execute, but it requires you to work with a well-rested, well-developed dough. Rush it, and you won’t get clean edges. Take your time with it, and the pasta practically shapes itself.

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This is not a traditional mole. Mole is a dish with deep roots in Mexican cuisine, and there are regional versions that have been refined over generations. What I've built here borrows the architecture of a mole: toasted chiles, seeds, dried fruit, chocolate, and applies it around charred pineapple as the primary flavor driver.

Let me walk you through how this dish comes together and why each step matters.

Why This Works

Mole is earthy and deep. Halibut is clean and mild. Pineapple salsa is bright and acidic. Each element would be interesting on its own; together, they’re balanced in a way that keeps the dish from tipping in any one direction.

The pineapple is the thread that connects the two main components. Charred and cooked into the mole, it loses its rawness and adds body and funk. Fresh and diced in the salsa, it cuts through the richness of the sauce and lifts the fish. One ingredient, two very different expressions, one coherent dish.

That’s the principle worth taking from this recipe beyond the specific technique: before reaching for another ingredient to create contrast, ask whether the one you already have can do the work.

Charred Pineapple Mole

This takes time. Plan for 45 minutes to an hour of cooking before you blend, and give yourself an unhurried afternoon the first time you make it. The process is methodical and the result freezes well, so making a large batch is worth the effort.

Step 1: Char the pineapple

Place the pineapple pieces directly on a hot grill and leave them alone until they develop a deep, dark coloration. This is not about cooking the fruit through. This is about flavor. The char introduces bitterness and smokiness that becomes the backbone of the sauce. Pull them off when the surface is genuinely dark and set them aside.

Step 2: Toast and bloom the chiles

Use chili pasilla and chili guajillo. A note worth knowing: in Mexican cooking, many chiles change names once they transition from fresh to dried and smoked. A pasilla is a dried, smoked poblano. The drying process concentrates the flavor significantly and adds a complexity that fresh chiles don’t carry.

Remove the seeds before toasting. Seeds tend to introduce bitterness that doesn’t belong in this sauce. Break the chiles open, pull the seeds out, and toast them in a dry pan alongside the charring pineapple until they’re fragrant. Watch them carefully; they move quickly from toasted to burnt.

Once toasted, transfer them to a container of warm water and let them bloom for about ten minutes. This step softens the texture and draws out some of the residual bitterness before the chiles go into the sauce. After ten minutes, pull them out, give them a rough chop, and set them aside.

Step 3: Toast the seeds and nuts

In a dry pan, toast pepitas, pine nuts, and white sesame seeds together. Keep them moving constantly so nothing burns. You’ll hear the sesame seeds begin to pop when they’re ready. The moment they’re fragrant, pull them off the heat. These will add body, nuttiness, and depth to the finished mole.

Step 4: Sweat the aromatics

Heat a generous amount of pork fat in a wide pan. Bacon fat works just as well. The goal is to have enough fat in the pan to almost shallow-fry the aromatics as they cook down, which deepens their flavor considerably.

Add roughly half an onion and a couple of cloves of garlic. Once softened, add the toasted seeds and nuts and let them absorb the fat for a minute or two before moving on.

Step 5: Build the sauce

Add the charred pineapple and the soaked, chopped chiles to the pan. Follow with ground allspice, dried clove, and a small amount of ground cinnamon. These spices are present to add warmth and complexity, not to announce themselves individually. Use a restrained hand.

Pour in enough chicken stock to cover everything, then add dried apricots and dried currants. The dried fruit introduces sweetness and a jammy body to the sauce. The apricots in particular add a brightness that keeps the mole from becoming too heavy.

Finally, add toasted brioche torn into pieces. This acts as a thickening agent as the sauce cooks down, absorbing liquid and giving the final mole its body. If brioche isn’t available, any good bread that needs to be used will do the same job. For a gluten-free version, substitute corn tortillas that have been lightly fried in lard.

Cook everything together over medium-low heat for 45 minutes to an hour, until the liquid has reduced and the mixture has thickened into something almost sticky.

Step 6: Blend and finish with chocolate

Transfer everything to a blender and start blending on low. While the mole is still hot, add dark chocolate piece by piece. The heat of the mole will melt the chocolate as it blends. Increase the speed gradually until the sauce is smooth and glossy.

Season with salt. Taste carefully. The mole should be earthy, slightly sweet, faintly bitter, and warm with spice. If it feels flat, it needs salt. If it feels too heavy, a small squeeze of lime will open it up.

The mole freezes extremely well. Making a double batch and storing half is time well spent.

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We're taking a beautiful Petuna ocean trout from Tasmania and turning it into something special, pairing it with a silky barigoule sauce, bitter spring greens, and lightly smoked roe. Let's walk through each element of this dish and the techniques that bring it all together.

Where we sourced our Petuna Trout

The Petuna trout comes from the coast of Tasmania in cold, clean water. It has the deep orange flesh, high fat content, and mild oceanic flavor of a salmon, but with a slightly cleaner, more delicate finish. It’s a premium product, and it’s worth seeking out.

Because this fish is so fatty, it needs to stay cold from the moment you start breaking it down. Keep ice under your cutting board and work quickly. Fatty fish degrade faster at room temperature, and you’ll taste the difference.

We’re using the loin for this dish, which I separate from the belly after breaking down the whole fish. The belly is fattier and better suited for tartare, curing, or gravlax. The loin is firmer, cleaner, and ideal for roasting. You get a hard sear on one side and a barely-cooked interior on the other, and that contrast is everything.

Breaking Down the Fish

Barigoule Sauce

Barigoule is a Provençal technique. This is originally a method for preserving artichokes in white wine and olive oil. Over time, it became a style of slow-stewed vegetables, blended into something silky and fragrant. You can use whatever you have, as long as you respect the method.

We’re using red bell peppers, shallots, carrots, and fennel — use a wide pan with olive oil over very low heat, then a healthy pinch of salt right away to draw out the liquid. You want these completely soft after about 12 to 15 minutes.

Add espelette pepper and toast it briefly, then a few tablespoons of crushed tomatoes. Raise the heat slightly to caramelize them and cook off the liquid. When the pan looks dry, deglaze with white wine.

Make a small muslin bag with coriander seeds, fennel seeds, and one star anise. Drop it in with a cup of water to cover, and let everything simmer low for about 20 minutes.

Remove the bag, blend with a stream of olive oil, season, and strain. You’re looking for something smooth, vibrant, and full of depth.

Roasting the Trout

Season the loin liberally on both sides. Hot pan, generous olive oil, enough to shallow-baste as it cooks. Lay the fish away from you, press down for full contact, and leave it alone. Add crushed garlic, rosemary, and thyme and let them infuse into the oil.

You want a hard sear on one side and almost raw on the other. That gradient from crust to silk is what makes each bite interesting. When the sear is where you want it, flip and baste lightly with the infused oil. Don’t overdo it. Pull it off, rest it on a lined tray, and don’t rush the plating.

The Spring Salad

This is where the season does the work. Belgian endive, radicchio, escarole, shaved celery root, with fennel fronds and curled carrot shavings as garnish. Everything goes straight into an ice bath after cutting to stay crisp and hold its color.

Keep the radicchio cuts large, irregular chunks look better than uniform slices. Tear the escarole rather than cutting it. Just before service, pull everything from the ice bath, drain well, and dress lightly with balsamic white vinegar and a pinch of salt. You want them to shine, not be buried.

Bringing It All Together

Warm the barigoule and spoon it onto the base of the plate. Place the rested trout in the center and finish with a few drops of olive oil and a pinch of flaky salt.

Arrange the dressed salad loosely around the fish. Add the smoked trout roe last, dotting it around the plate so every bite picks some up. The roe has a clean, briny pop and a touch of smoke that ties the whole plate together.

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This is one of those ingredients that doesn’t need much from you. Asparagus at its peak is sweet, tender, and just slightly grassy in the best way. The challenge isn’t making it taste good. It’s not screwing it up by doing too much.

This preparation is about celebrating asparagus while building around it thoughtfully. We’re pairing it with smoked trout, trout roe, red crab, and fresh herbs to complement asparagus rather than compete. The result is a dish that works as a second or third course, something that feels light but substantial, refined without being fussy.

This week, I had to fight tooth and nail to be among the first getting a shipment of white asparagus from France to use for a dinner on Friday night. Absolutely thrilled.

Understanding the Two Types

White asparagus and green asparagus are the same plant, just grown differently.

• White asparagus is cultivated underground, protected from sunlight, which prevents it from developing chlorophyll. The result is a milder, slightly sweeter flavor and a more delicate texture.

• Green asparagus, grown above ground, has a more pronounced vegetal taste and firmer texture. Both are excellent, but they require slightly different treatment in the kitchen.

White asparagus has a fibrous outer layer that needs to be peeled. It’s tedious work, but it’s worth it. Green asparagus, on the other hand, just needs the woody bottom snapped off and the lower portion peeled if the stalks are particularly thick.

For this dish, we’re using both. The white asparagus gets peeled and blanched whole. The green asparagus’s tender tips are blanched for presentation, while the stalks go into the sauce for flavor and body.

Fun fact: asparagus actually has more nutritional value and higher antioxidant levels when cooked!

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The Ingredients: A Symphony of Flavors

This dish is a symphony of rich, earthy flavors, starting with porcini powder, which is finely blended from dried porcini mushrooms and incorporated into the pasta dough, infusing each bite with intense mushroom essence. Fresh hedgehog mushrooms provide a tender texture, while dried porcini mushrooms contribute a deep, concentrated flavor to both the broth and the duxelles.

The pasta dough, made with 00 flour and semolina, is enhanced with the porcini powder, adding both color and flavor to the dish. The mushroom broth, simmered with dried porcini, kombu, and herbs, serves as the savory foundation, while the mushroom duxelles, a finely chopped mixture caramelized with shallots, garlic, and herbs, adds a concentrated mushroom punch.

The dish is elevated with the delicate fragrance and earthy depth of black truffles, shaved generously over the finished pasta to enhance every bite.

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This dish uses venison from Michigan’s Upper Peninsula, close to the shores of Lake Superior. The leg meat has striations and texture that make it interesting on the plate, and when you sear it hard and keep it rare, it’s incredibly tender with a clean, slightly gamey flavor that doesn’t need to be masked.

I’m pairing it with sweet roasted carrots, bitter radicchio, bright citrus, and a gochujang gastrique that brings heat and depth without overpowering the meat. The key is building layers: sweetness from the carrots, bitterness from the radicchio, brightness from the grapefruit and orange, and complexity from the fermented chili in the gastrique.

Let me walk you through how this dish comes together and why each component matters.

The Guy I Source From

Firstly, a shout out to Steve. We source fresh Lake Superior fish and Upper Peninsula game from my partner’s father, who lives half the year in a small off-the-grid cabin in Skanee, Michigan. Steve fishes and hunts with his friends on their 164 acre property, and we join him to forage when we make the time. In spring, we’re foraging fiddleheads from the newly thawed creek beds, copious ramp fields and morels. In summer, we’re fishing for whitefish and lake trout. In fall, it’s mushroom season and hunting.

It’s one of the most direct connections we have to our ingredients. We’re not just sourcing from a purveyor! The venison in this dish came from one of those trips, and knowing exactly where it came from changes the way we cook it. There’s a level of care that comes from being part of the process, and it shows up on the plate.

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Time an…

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This recipe is a little journey: a play on a classic bouillabaisse, but with a twist. I’ve left out the traditional rouille (well… maybe our sauce is a cousin of it, but also not at all?). Instead, we’re letting the luxurious New Caledonian blue prawn shine in a saffron-kissed broth, paired with a vibrant mussel escabeche and the smoke of binchotan coals.

I created this version as an homage to the French Riviera, where rustic seafood stews meet sun-drenched ingredients and generous hospitality. It’s one of those dishes that feels like a celebration of sophistication but is just as deeply comforting. Not to mention the aroma once the fennel hits the grill. You know what I mean.

What is Shrimp Bouillabaisse?

The bouillabaisse hails from Marseille, originally a humble fishermen’s stew made with the catch of the day and aromatics from the Provençal pantry. Traditionally served with rouille (a garlicky saffron sauce) and crusty bread, it’s since become a beloved French staple.

Our version features our ever-favored blue New Caledonian prawns grilled over binchotan, a rich saffron shellfish broth, and a refreshing mussel escabeche with fennel, citrus, and olives. The result is a dish that layers smoke, sweetness, salinity, and silkiness all in one bowl!

Masterclass: Full Tutorial Video

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Most people don’t know what a Zabuton is. It’s also called a Denver steak, and it comes from the chuck area, which usually gets turned into pot roast or ground beef. But when you’re working with Wagyu, the marbling changes everything. This cut doesn’t need to be braised. It’s tender enough to sear and slice thin.

In this recipe, we’re using a domestic Wagyu Zabuton from Colorado with so much fat it practically melts in your hands. We’re pairing it with vanilla parsnip puree, a coffee spice rub, and brown butter hazelnuts. It’s an unexpected combination that works because each element has a job to do.

Step 1: Parsnip Puree and Parsnip Bark

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This week, we’re diving into one of my all-time favorite winter dishes: roasted beets with winter fruits and a charred tangerine vinaigrette. Deep, earthy beets paired with bright citrus, sweet plums, smoky crème fraîche, and just the right crunch from pistachios.

If you’ve ever wondered how to make roasted beets that taste like a Michelin-worthy plate, …

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If there’s one dish that embodies the soul of slow, rustic French cooking, it’s cassoulet. A labor of love, this hearty dish is all about layering flavors, honoring tradition, and making the most of every ingredient. I want to share my take on duck cassoulet, an elegant yet deeply comforting dish that rewards patience with an unparalleled depth of flavor.

I always prefer the reward of gathering around the table to share a meal that’s been prepared with time, care, and intention. Duck cassoulet is exactly that kind of dish. A warm, inviting centerpiece perfect for intimate family dinners or gatherings where conversation matters. Its rich, slow-cooked flavors encourage people to linger comfortably at the table.

You’ll find the full length tutorial video below.

About Pekin Duck

Pekin duck is a breed that originated in China but has long been favored in French cuisine for its mild yet deeply flavorful meat. Many people confuse it with Peking duck, the crispy-skinned dish from Beijing. However, Pekin duck is not a preparation style but rather a breed known for its tender texture and high-quality fat.

Unlike the gamey richness of Muscovy duck, Pekin duck offers a more delicate, buttery taste, perfect for confit and cassoulet alike. When slow-cooked, its silky fat enriches the beans, making every bite indulgently smooth. This breed’s versatility makes it a staple in professional and home kitchens alike. Simple ingredients, when treated with respect, create something special on the plate.

Duck Breakdown

Breaking down a whole duck is an underrated skill these days, but it’s something I love doing. There’s so much you can use. The crispy skin, the fat for rendering, the bones for stock. Using the whole animal just makes the food taste better. Plus, it’s all about respecting the ingredients and not wasting a thing.

You can watch a short tutorial of how to work on a duck here:

Here’s how you can use every part of the duck for different purposes:

• Legs & Thighs: Best for confit. Slow-cooked in duck fat until meltingly tender.

• Breasts: Sear them to a crisp or render their fat to infuse the cassoulet.

• Wings: Braise them for extra richness in stews or stocks.

• Bones & Carcass: The foundation of a deep, gelatinous duck stock.

• Fat: Render and save it. It’s liquid gold for cooking vegetables, roasting potatoes, or enriching sauces.

• Giblets: Used for pâtés or enhancing the depth of broths and sauces.

Masterclass Video Tutorial

Duck Cassoulet Recipe

Duck Cassoulet

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BEANS

Ingredients: 600g Beans and 3qts water

Instructions: Cover the beans with plenty of water and let sit overnight. They will soak and expand. Do this portion overnight and give it a minimum of 12 hours to soak. Once ready to be used, drain the water.

DUCK STOCK

Ingredients:

• 1 Duck Carcass

• ⅓ Smoked Pork Ribs (bacon works here or anything smoked like a turkey neck or ham hocks)

• 1 Large Onion

• 3 Stalks celery

• 3 Large Carrots

• ½ bunch Parsley

• 6 Sprigs Rosemary

• 6 Sprigs Thyme

• 7 Garlic Cloves

• 5 Juniper Berries

• 4 Cardamom Pods

• 20 Black Peppercorn

• 3 Clove

• 2 Bay Leaf

• 8 QT Water

Instructions: Place everything in a large pot and bring rapidly to a simmer. Never boil. Monitor the stock and skim impurities that float to the top and cook the stock on a low heat for 8 hours. Strain, chill in an ice bath and reserve until needed.

To build the cassoulet base you will need the following:

• 2# Duck or Pork Sausage (you may be able to get both from a butcher)

• 1 White Onion (medium dice)

• 8 Cloves of Garlic (sliced)

• 1# Smoked Bacon (Large Cubes)

• Duck and Heart of Duck (Optional, I love this stuff)

• 5 quarts Duck Stock (You can add more or less depending on if you want it more soupy or a bit drier)

Sachet:

• 3 each Cloves

• 3 each Juniper Berries

• 10 Black Peppercorn

• 3 Sprigs of Rosemary

• 3 Sprigs of Thyme

Instructions:

Prepare the cure mixture: Blitz the spices in a spice grinder, keeping them coarse. In a small bowl, combine salt, sugar, fennel seeds, juniper berries, cloves, and black peppercorns. Mix thoroughly.

Cure the duck legs: Rub the cure mixture all over the duck legs, making sure to coat them evenly. Place the legs on a rack and leave them uncovered in the fridge for at least 12 hours, ideally 24 hours. The longer they cure, the more intensely flavored they’ll be.

Rinse the duck legs: After curing, rinse the legs thoroughly under cold water to remove all the cure mixture. Pat them completely dry with paper towels.

Prepare for confit: Preheat your oven to 275°F. Place the duck legs in a heavy, oven-safe pot or Dutch oven that fits them snugly in a single layer. Add the duck fat, rosemary, thyme and garlic and wrap tightly with foil. Check at the 2 hour mark and cook until tender. Generally it won’t take more than 4 hours.

Directions:

Sear the duck sausage on both sides until almost fully cooked through and transfer to the oven to finish cooking. This step is not super necessary. You can cut it from here and set aside, but if it’s not set through then it may fall apart slightly. If you don’t mind this, just add it to the cassoulet when building and it will finish cooking in the oven.

Next, render the bacon in the same pot until crispy, then add in the onion and garlic and sweat until translucent. Add your drained beans, cover with the stock, add the sachet and bring up to a boil. Place a lid on it and transfer to a preheated oven at 350 degrees for 1 hour.

Check it after an hour and place the confit directly on top of it for another 30-40 minutes. Turn on the heat to 400 until crispy. Garnish with fresh parsley and serve.

Maybe it’s the way it takes me back to those summers in the Albanian mountains, or maybe it’s just that lamb has this deep, soulful quality that turns any meal into something essential. Either way, it’s been a constant in my kitchen for as long as I can remember.

I’ve been working with lamb from Pure Bred, the same folks at Elysian Fields who’ve been supplying Thomas Keller’s kitchen for years. They’re tucked away in the rolling hills of southwestern Pennsylvania, raising their lambs on a philosophy of complete animal welfare. What makes their lamb so special is the unique cross of Texel and Suffolk breeds, raised stress-free on a vegetarian diet that creates incredibly tender, clean-tasting meat with perfect marbling. It’s become the gold standard for fine dining, and for good reason.

I have had many attempts at the stuffed saddle technique, and each time I discover something new. The preparation might look intimidating, but it’s really just a series of deliberate steps. Once you understand the process, it becomes second nature.

My Favorite Cut of Lamb

Lamb saddle comes from the loin area in the lumbar region and includes the loin from both sides of the animal. It’s essentially the bottom portion of the back, and what makes it so special is that you get both the tenderloin and the entrecôte (the equivalent of a ribeye) in one piece. This is premium real estate when it comes to lamb.

You can buy lamb saddle with the bone in or with the bone removed and rolled into an easy-carve joint. For this preparation, we’re working with bone-in because we want those bones to add flavor to the jus, and we’re going to debone it ourselves as part of the process.

A whole saddle can serve 8-10 people, making it perfect for special occasions. It’s a true show-stopping centerpiece, the kind of thing you make when you want to impress or when you’re celebrating something that matters.

The saddle is ideal for roasting, but it really shines when you de-bone it, stuff it, and tie it up before cooking. That’s exactly what we’re doing here.

How to Prepare Stuffed Lamb Saddle

You can watch the a step-by-step tutorial here:

Ingredients

For the lamb:

• 1 whole lamb saddle (about 3-4 lbs)

• Salt and freshly ground pepper

• 2 tablespoons neutral oil for searing

For the farce:

• Lamb belly meat (reserved from saddle breakdown)

• 1 teaspoon salt

• ½ teaspoon Urfa pepper (or black pepper)

• Pinch of nutmeg

For assembly:

• 1 bunch collard greens, stems removed

• Transglutaminase (meat glue), as needed

• Butcher’s twine

For serving:

• Grainy mustard

• Pickled vegetables

• Fresh herbs

• Lamb jus (made from reserved bones and trimmings)

Equipment

• Sharp boning knife

• Meat grinder or food processor

• Sous vide setup (immersion circulator and bags)

• Vacuum sealer

• Large pot for blanching

• Heavy skillet or roasting pan for searing

Instructions

1. Break down the saddle

Remove the top fat pieces from both sides, reserving for later use. Clean away the sinew along the spine. Remove the pencil fillets (the small strips of meat along the bone) using your fingers and knife and set aside.

Carefully remove the spine by cutting delicately underneath the bones. Save the bones for making jus.

2. Prepare the loin

Remove the fatty section without cutting through to the skin. You’re creating a cavity for stuffing. Peel back and cut off the belly portion to use for the farce.

Trim excess fat. Cut the saddle down the middle (you can use half or the whole piece). Remove the top fat cap to help the belly attach to the loin. Pound the meat gently to create one flat, even surface.

3. Make the farce

Grind the reserved belly meat. Immediately season with salt, Urfa pepper, and nutmeg. Mix well and set aside.

4. Prepare the greens

Blanch collard greens in boiling water for 30 seconds. Transfer immediately to an ice bath. Squeeze out all excess water and lay flat on paper towels to dry.

5. Assemble the saddle

Clean the pencil fillets of any remaining sinew. Spread the farce mixture into the cavity you created in the loin. Layer the blanched collard greens over the farce. Place the pencil fillets on top. Season everything generously with salt and pepper. Apply transglutaminase according to package directions to help bind everything together.

6. Truss and shape

Using butcher’s twine, truss the saddle carefully to create a tight cylinder. Don’t wrap too tightly or it will burst during cooking. Poke a few small holes in the surface to release trapped air.

Wrap lengthwise with twine again, maintaining the cylindrical shape as tightly as possible without overdoing it.

7. Cook sous vide

Vacuum seal the lamb. Cook in a 58°C (136°F) water bath for 1½ hours for medium-rare. (For medium, cook up to 2 hours or raise temperature to 60°C/140°F.)

8. Sear and rest

Remove from bag and pat completely dry. Heat oil in a heavy skillet over high heat. Sear the lamb on all sides until deeply caramelized, about 1-2 minutes per side.

Meanwhile, roast the reserved bones in a hot oven until crispy and golden.

Let the lamb rest for 10 minutes before slicing.

9. Make the jus

Use the roasted bones and any trimmings to create a rich lamb jus. Deglaze the roasting pan, add the bones, reduce with stock until deeply flavored.

10. Serve

Slice the lamb into thick rounds. Serve with grainy mustard, pickled vegetables, fresh herbs, and the lamb jus. A hearty grain like barley makes an excellent accompaniment.

Notes

• This is an advanced technique that benefits from practice. Don’t be discouraged if your first attempt isn’t perfect.

• Transglutaminase can be found at specialty cooking stores or online. While optional, it significantly improves the binding.

• The lamb can be prepared through step 6 up to a day ahead and refrigerated before cooking.

• Reserve all fat and trimmings. They’re invaluable for building flavor in the jus.

If you’re looking for a lobster recipe worth the effort, this is one I keep coming back to. Whole Maine lobster with curried mustard greens and poached squash. A dish I’ve cooked countless times for clients, and one that holds up whether you’re cooking for two or twenty.

This recipe has become a staple at Vendador for a reason: it’s approachable enough f…

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