Curried Australian Lamb, Quinoa, and Winter Preserves

METHOD:

For the Winter Preserves:
In a small saucepot, combine olive oil, coriander, white pepper, thyme, and bay leaves. Heat to 180°F, cover, and steep for two hours. Strain mixture and cool to room temperature. In a pot, combine raisins, white wine, and verjus and heat on low to a simmer; cook until raisins are soft and liquid is absorbed. Cool to room temperature. Heat the water bath of an immersion circulator to 60°C. Place the turnips, onions, parsnips, cauliflower, and garlic into individual vacuum bags and portion the infused oil between them. Vacuum seal on the highest setting and cook sous vide until tender. Transfer cooked vegetables to a pot and combine with the rehydrated raisins and vinegar. Season with salt, cover, and refrigerate for 24 hours.

For the Australian Lamb Neck Crepinettes:
Preheat oven to 200°F. In a food processor, combine salt, sugar, coriander, peppercorns, and fennel; grind to a coarse consistency. Coat lamb neck with the spice mixture and rest for twenty four hours in the refrigerator. Rinse meat to remove the spice mixture. Lay out a sheet of plastic film twice the size of a lamb neck. Place the lamb neck on top of the plastic wrap with some onion slices, garlic, and thyme. Wrap the plastic tightly around the neck and then wrap the neck in aluminum foil. Repeat using all of the lamb necks, remaining onions, garlic, and thyme. Roast lamb necks at for 12 hours. Remove from oven, discard onions, garlic, and thyme, and drain fat. Gently shred the lamb meat and form meat into 2-ounce balls. Chill completely before wrapping each ball in caul fat, taking care not to leave any holes. Refrigerate.

For the Australian Lamb Leg:
Separate individual lamb leg muscles into 3-ounce portions. Reserve scraps for the Lamb Sauce. Place the lamb portions in a container and add the garlic and thyme. Cover with grapeseed oil and reserve in the refrigerator.

For the Lamb Sauce:
Preheat oven to 350°F. Place reserved lamb neck bones in a roasting pan and cook for 1½ to 2 hours, until caramelized. In a large pot, combine roasted bones, carrots, celery, and onions, and cover with water. Bring to a boil, reduce heat to low, and simmer for 12 hours. Strain stock through a fine mesh strainer and reserve. Heat olive oil in a large rondeau or braising pan. Add reserved lamb scraps and cook until they turn a rich, golden brown. With a slotted spoon, remove scraps from the pan and drain off cooking oil. Return the pan to the stove and add the butter and garlic. Whisk the butter and garlic as it browns to scrape up the fond. Once the butter and garlic are golden brown, add one-third of the lamb stock and the browned lamb scraps. Bring to a boil and add another third of the lamb stock. Bring to a boil once again. Repeat this process a third time. Once the stock comes to a boil, reduce the heat and simmer until the stock is reduced by half. Strain through a fine mesh strainer. Return stock to a new pot and bring to a simmer. Reduce by half again. Add the Sherry vinegar and reserve.

For the Quinoa:
Heat a flat top grill or cast iron pan and place the onion on it, cut side down. Cook until the cut side is completely charred. Cool completely and finely dice. Heat a medium pot over medium heat. Add olive oil and sweat the onion and garlic until soft. Form a cheesecloth sachet with the thyme, peppercorns, and bay leaf. Once the onion and garlic soften, add 500 grams water, the sachet, and quinoa to the pot. Bring to a boil and cover. Remove from the heat, keeping the lid in place. Let the quinoa steam until all the water is absorbed, about 20 minutes. Spread quinoa onto a large sheet tray and cool. Once cool, place quinoa in an airtight container and reserve in the refrigerator.

For the Curry Ketchup:
In a spice grinder, combine curry powder, paprika, cinnamon, cloves, and allspice berries and grind until smooth. In a small rondeau or braising pan, heat olive oil and sweat garlic and onion until very soft. Add the spices, brown sugar, molasses, and tomato paste. Cook 2 minutes, while stirring, and add canned tomatoes and white wine vinegar. Bring to a boil and reduce to a simmer. Let the mixture cook on very low heat until all the liquid evaporates. Transfer mixture to a blender and blend on high until very smooth. Pass through a fine mesh strainer. Cool over an ice bath and store in an airtight container in the refrigerator.

To Assemble and Serve:
Preheat a plancha. Bring the Curry Ketchup and Winter Preserves to room temperature, and gently warm the Lamb Sauce. In a hot sauté pan, cook the Australian Lamb Neck Crepinettes on all sides until golden brown; then transfer to the Lamb Sauce. Season an Australian Lamb Leg portion with salt and pepper and sear on the plancha. Remove from heat and rest for 5 minutes before slicing. In a hot sauté pan with a small amount of olive oil, toast the Quinoa until crisp. Plate a swipe of Curry Ketchup and add 2 ounces of Quinoa and an assortment of Winter Preserves. Slice the Australian Lamb Leg and arrange on top of the Quinoa along with a Australian Lamb Neck Crepinette. Garnish with spinach leaves.