Lamb à la Blanc


Bar Blanc’s newish executive chef Sebastiaan Zijp shares the recipe for his Braised Lamb Shoulder Pappardelle with Shiitake Mushrooms, 24-Hour Tomatoes, Black Olives, and Basil.

For the braised lamb:

2 lbs of lamb shoulder
1 large carrot, quartered
1 large onion, quartered
1/2 head garlic, split
2 ribs celery, quartered
5 sprigs thyme
1 bay leaves
1 tbsp toasted black pepper
1 orange, sliced thick
1 lemon, sliced thick
0.25 quart white wine
3 quarts lamb stock or chicken stock or veal stock or water, whatever you have

Combine all the ingredients and marinate for one day. In a roasting pan, cook the lamb at 190° for about twelve hours. (This might be a little much at home, so you might try cooking it at 300° for 4-5 hours.) Let the lamb cool to room temp in the liquid, then remove. Strain the liquid and, in a saucepan over medium heat, reduce it by half to three quarters, depending on the strength of your stock. Shred the meat off the bones.

For the 24-hour tomatoes:

12 plum tomatoes
1 tbsp salt
1 tbs sugar
3 sprigs thyme
1 bay leaf
cracked white pepper, to taste

With a paring knife, core the tomatoes and cut an x into the bottom. Blanch for thirty seconds to a minute to loosen the skin. Cool in an ice bath, then peel. Halve the tomatoes, scooping out all the seeds. Toss with salt, sugar, thyme, bay leaf and pepper. Marinate overnight.

Drain liquid and place tomatoes, face down, on a baking sheet. Cook at 200° for about 4 hours or until they are almost dry.

To finish: serves 6-8

30 oz. pappardelle
1 tbsp braised lamb per serving
12 pieces baby shiitake
3 cloves garlic, minced
3 shallots, minced
1/2 tsp chili flake
5 1/2 tbsp braising liquid
3 tbsp cream
1 1/2 tbsp butter
8 stalks broccoli rabe
10 pieces 24-hour tomato
3 tbsp mixed olives
12 large basil leaves, torn
4 tsp olive oil
4 tbsp shaved pecorino

In a sauté pan, heat a little canola oil, and cook the mushroom until it gets a little color. Add the shallots, garlic and chili flake. Deglaze with the braising liquid and add meat, olives, tomatoes, butter and rabe.

In a separate pot, cook pasta until al dente. Let the liquid reduce until a little thick, then add cream, and reduce a little more. Toss in pasta until it’s well coated with sauce. Finish with basil, olive oil and pecorino.


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