HANOS catering wholesale
Become a customer
Foodxperience

Arrosticini of sheep and Romaine lettuce

Skewer of lamb meat coated with a mirto glaze.

Served in a Romaine lettuce leaf with an artichoke cream, sweet-sour-spicy garnish, and mustard with dukkah.

This dish pairs well with, for example, the Aaldering Florence Pinotage Rosé. 

Ingredients

100gHoney
200mlmirto
200mllamb glace
200gcoarsely chopped onions
15gRosemary
2units.itemsclove of smoked garlic
50gButter
5gThyme
3mlApple cider vinegar
Salt and pepper

Salt
20gSushi vinegar
0.5units.itemsLemon zest
drained oil from the artichokes
200gwhole artichoke

1lGrape seed oil
120glemon thyme

58gSheep's yogurt
190glemon thyme oil
58gEgg white
Salt
1units.itemsClove of garlic

1units.itemsjar of mustard
dukkha

100gsushi vinegar
100gWater
Red onions
Red chili
100gtomato vinegar

Romaine lettuce
candied lemon
arrosticini

Preparation

  1. Sauté the onions and rosemary in the butter.
  2. Add the rosemary and thyme. Deglaze with apple vinegar and mirto.
  3. Reduce to 1/3 and add the lamb glace and honey.
  4. Reduce to a nice thickness.
  5. Season with salt and pepper.

  1. Blend the artichokes smooth with the zest of lemon, the sushi vinegar, and make creamy with the oil from the artichokes.
  2. Season with salt.

  1. Blanch the lemon thyme for about 30 seconds and place in ice water.
  2. Blend the basil at about 70°C in the thermoblender for 6 minutes.
  3. Pour the mixture onto a straining cloth or coffee filter and leave in the fridge overnight.

  1. Grate the garlic with a microplane.
  2. Blend the egg white, sheep's yogurt, grated garlic, and herb oil with an immersion blender until you have a smooth cream.

  1. Toast the mustard in a pan as dry as possible (the seeds will remain).
  2. Mix with dukkha to taste.
  3. Place the mix in the dehydrator at 70°C for about 12 hours.

  1. Cut the red onions into fine half rings.
  2. Heat the vinegars and water together with the red pepper and onions.
  3. Cool down and vacuum twice (this way the onions absorb all the flavors).

  1. Grill or pan-fry the arrosticini di ovino adulto.
  2. Mix the arrosticini with glaze to taste.
  3. Pipe the sheep yogurt cream over the lettuce and drizzle with some lemon thyme oil.
  4. Place the arrosticini in a Romaine lettuce leaf.
  5. Pipe the artichoke cream into the leaf.
  6. Finely chop cornichons and garnish.
  7. Add the sweet-sour-spicy onions.
  8. Grate some preserved lemon over. Garnish with the mustard seeds.