Batbout dough rolled lamb – BOJ Recipe by Aingeru
SERVES 4
Batbout dough
- 200 g strong flour
- 50 g semolina
- 5 g dry baker’s yeast or 15 g fresh baker’s yeast
- 165 g ham stock
- 10 g black olive
- Sultanas
- Dried apricots
- Spices: salt, pepper, thyme, turmeric, curry and rosemary
- Egg
- Clarified butter
Lamb dough
- Lamb shoulder
- Lard
- Garlic
- Salt
- Pepper
- Spices
Parsley air
- Olive oil
- Garlic
- Chilli
- Parsley
- Soy lecithin
- Water
METHOD
Batbout dough
Pour all the ingredients into a food mixer set up for kneading and mix them thoroughly. Remove them and continue kneading. Once ready, make an emulsion with egg yolk, clarified butter and turmeric to give it colour.
Lamb dough
Rub the lard, garlic, salt, pepper and spices (thyme, rosemary, turmeric and curry) into the shoulder of lamb. Cook in a vacuum pouch for 22 hours at 65º. Then rub salt and pepper into the shoulder. Debone it and cut it into medium-sized strips. Fry them on a griddle, covered.
Then place them in a mould. Roast them at 180º for 17 minutes. Let them cool and remove from the mould.
Parsley air
Mix all the ingredients well with a hand blender until creamy.
PRESENTATION
Once the lamb tart and parsley air are ready, place them on a dish separately. You can then add petals for decoration.