Lamb Cheeks |Cappacino Stout | Toma | Potatoes | Gremolata
For a Sunday Supper, I crave comfort. This Lamb Cheeks | Cappacino Stout | Toma | Potatoes | Gremolata dish is full or rich flavors, delicate seasonings and Beer Cuisine elegance.
| Servings | Prep Time |
| 4guests as an entrée | 30minute |
| Cook Time |
| 3hour |
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Ingredients
Lamb Cheeks Ingredients:
- 2pounds lamb cheeks,about 8 each at four ounce per cheek, ask your local butcher
- 2tablespoon salt, kosher
- 1tablespoon peppercorns, blackfreshly cracked
- 1tablespoon coffee beans,freshly ground
- 2tablespoon olive oil
- 2each carrots,peeled and sliced
- 1each onion, large,peeled and chopped
- 1eack leekwashed and sliced
- 1each fennel bulb,chopped, fonds saved for Gremolata
- 1each celery stalk,washed and chopped
- 4each garlic, clovespeeled and cracked
- 2each bay leavespreferably fresh
- 22ounce Lagunitas Brewing Co. Cappuccino Stoutmore beer info here
- 1quart chicken stockpreferably homemade
Toma Infused Mashed Potato Ingredients:
- 1 1/2pounds potatoessuch as a German Butterball or Yukon Gold
- 12ounce Lagunitas Brewing Co. Censored Alemore beer info here
- 2tablespoon salt, kosher
- 1/2cup creampreferably Straus Family Creamery
- 2tablespoon butter, unsaltedpreferably Straus Family Creamery
- 1cup Point Reyes Farmstead Cheese Co. Toma,grated, more info here
- salt to taste
Sautéed Winter Green Ingredients:
- 2tablespoon olive oil
- 1each onion, yellow,peeled and chopped
- 2each escarole,washed and chopped
- 1bunch kale, dino,washed, stems removed and chopped
- 1bunch Swiss chard,washed, stems removed and chopped, leaves chopped
Marin County Gremolata Ingredients:
- 1each lemon, meyer,zested
- 1/4cup parsley, Italian leafchopped
- 1/4cup fennel fonds,stems removed
- 4each garlic, clovespeeled and grated on a microplane
Instructions
Cappuccino Stout Braised Lamb Cheek Directions:
- Take each cheek and trim any excess fat or skin, making oval shaped disks of meat. Wash and dry each cheek.
- In a small bowl, mix together the salt, pepper and coffee grinds. Season both sides of the cheek with the salt mix. In a large Dutch oven over medium high heat, add enough oil to coat the bottom of the pot. Sear and brown the skin side of each cheek, fitting as many at one time, but not enough to overcrowd them. Cook for 4 – 5 minutes and remove them to a bowl. Add the remaining oil and then the carrots, onions, leek, fennel, celery, garlic and bay leaf and sauté until the vegetables turn a caramelized golden brown color, about 12 minutes. Season with remaining salt mixture. Deglaze the pan with the Cappuccino Stout, scraping any fond from the bottom of the pot. Add the stock and then reserved lamb cheeks, bringing the mixture to a boil. Remove from the heat, cover with a tight fitting lid and place into a preheated 350°F/177°C oven for 3 hours or until the cheeks are very tender, but still hold their shape.
- Once the cheeks are done, carefully remove them from the pot and transfer them to a bowl and keep warm. Strain the vegetables from the liquid by placing a strainer over another smaller pot. Reduce the braising liquid down to 2 cups over a medium heat. Add the lamb cheeks back into the sauce and toss to coat. Keep warm for service.
Toma Infused Mashed Potato Directions:
- Take the washed and prepped potatoes and place into a appropriate sized pot. Add the bottle of beer along with the salt and add enough cold water to cover. Place over medium heat and bring to a simmer, cooking the potatoes until they are fork tender, about 20 – 25 minutes. Drain the potatoes into a colander and use a potato ricer and rice them back to the pot, keeping warm. Alternatively, use a potato masher and mash the potatoes.
- In another small pot, add the cream and butter, warming to a simmer. Fold this into the mashed potatoes and then add the grated Toma cheese. Taste and adjust seasoning. Keep warm until ready to serve.
Sautéed Winter Green Directions:
- In a large sauté pan or medium sized pot, place over medium high heat. Add the oil and onions, sautéing for 5 – 6 minutes, just until they start to become transparent. Add the sliced stems of the Swiss chard and cook for another 3 – 4 minutes. Add the escarole, kale and chard, mixing with a wooden spoon. Season lightly with salt and let the greens wilt, about 3 – 4 minutes. Once all the moisture has been released, then evaporated the greens are done.
Gremolata Directions:
- In a small bowl, add the lemon zest, parsley, fennel fonds and garlic grated on a Microplane. Mix together and set aside.
To Serve:
- On a large plate, start with large tong full of the Sauteed Winter Greens and move then to the end of rim, making a circle. Then add a scoop of the Toma Infused Mashed Potatoes in center of the greens. Top the potatoes with two of the braised lamb cheeks, then drizzle a tiny bit of the sauce around the potato mound. Top with a small spoonful of the Gremolata and serve.
Pair with:
- a glass of Lagunitas Brewing Co. Brown Shugga.
Recipe Notes
