FOR THE CRUST:
- 77 grams all-purpose flour
- 25 grams granulated sugar
- 12 grams confectioners’ sugar, plus more for sprinkling
- ½ teaspoon finely grated lemon zest
- 1/8 teaspoon fine sea salt
- 5 tablespoons/71 grams coldunsalted butter, cut into cubes
FOR THE CURD:
- 2-3 lemons
- 150 grams sugar
- 1 large eggs plus 1.5 yolks
- ¾ teaspoons/2.5 grams cornstarch
- Pinch of fine sea salt
- 2 tablespoons/28 grams butter
- 1/8 cup/30 milliliters fruity extra-virgin olive oil
- Confectioners’ sugar
- Flaky sea salt, for sprinkling
- 4-5 lb. boneless leg of lamb
- 2 heads of garlic
- 3 tbsp. chopped parsley
- 3 fresh 2-3″ rosemary sprigs
Prep the garlic-parsley paste
Heat oven to 400 degrees. Place garlic heads cut side up on sheet of aluminum foil and drizzle with olive oil. Wrap foil tightly around garlic; place on baking sheet and roast until cloves are very soft and golden brown, 40 to 45 minutes. When cool enough to handle, squeeze garlic head to remove cloves from skins. Mash cloves into paste with side of chef’s knife. Combine with parsley in small bowl.
Prep the lamb
- Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
- Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin. (Roasts open up and flatten slightly during trimming.)
- Lightly score inside of each roast, making ¼-inch-deep cuts spaced 1 inch apart in crosshatch pattern.
- Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
- Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.
Sous vide the lamb
Cook the 3 lamb roasts in separate bags for 6-8 hours at 135*F. Sear for 45 seconds on each side before serving.
- 2 lbs of chicken parts
- 2-inch ginger (skin peeled and lightly pounded)
- 4 cloves garlic (lightly pounded)
- 2 stalks scallions (cut into 2-inch lengths)
- 2 star anise
- 1 cinnamon stick (about 2-inch length)
- 1 dried honey dates
- ½ c. soy sauce
- ¼ c. dark soy sauce
- 1 tbsp Shaoxing wine
- 3 dashes white pepper powder
- 4 oz. rock sugar or white sugar
- 4 cups water
- Bring ingredients, except chicken, to a boil and simmer 10 mins.
- Add chicken to pot. Add more water to cover chicken if needed.
- Bring pot back to boil, cover. Simmer 20 mins.
- Turn off and keep covered for 20 more mins.
Optional: add 1 lb diced daikon or turnip in step 1 to simmer.
Sauce can be reused 2-3 times for new chicken, or soy sauce eggs or tofu.
¾ oz. freshly squeezed lime juice
¼ oz. agave nectar
½ oz. St-Germain elderflower liqueur
2 oz. blanco tequila
- 1 pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here
- 1 onion, thinly sliced
- ¼ cup Diamond Kosher salt
- ½ cup sugar
- ½ cup distilled white vinegar or apple cider vinegar, or mix of both
- ¼ teaspoons ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds (if ground, use 1 teaspoon)
- ¼ teaspoon celery seed
- In a colander set over a bowl, combine the cucumbers, onion and salt. Mix well. Let stand at room temperature for two hours. Drain cucumbers and onions.
- In a pot, bring sugar, vinegar and spices to a boil. Add veggies to vinegar mixture and bring almost back to a boil. Remove from heat and cool.
- You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.