A Lamb Entree with a Taste of Autumn

11-2-16-the-carillon

With new American cuisine and Texas inspiration, The Carillon is high-end dining with an inventive menu. Executive Chef Azhar Mohammad stopped by with a dish from their fall menu, Lamb Belly.

Lamb Belly Ingredients: 2 lbs lamb belly (the cut of lamb at the end of the loin fillets with the cap on) 6 tbsp brown sugar, 2 tbsp finely chopped rosemary, ½ tsp chili flakes, 2 cloves garlic (crushed), 1 tsp cracked black pepper, 1 ½ tbsp sea salt.

  • 2 lbs Lamb Belly
  • 1 asian pear, thinly sliced
  • 4 oz Watercress
  • 3 tbsp pickled sweet pepper
  • 4 oz buttermilk crème fraiche
  • 2 oz pickled mustard
  • 1 tsp olive oil Salt and pepper to taste

Mix brown sugar, rosemary, garlic, chili flakes, pepper and sea salt. Rub mixture over lamb, both sides, and place in a ceramic or glass dish. Cover with saran wrap and chill to marinate for eight hours or overnight. Heat a pan and add few drops of oil. Sear all four sides to get a nice hard sear. Use a meat thermometer to ensure the lamb has met at least 135 F (medium rare). Or cook until it reaches 150 F( medium), still pink. Remove from pan and allow to rest for five to ten minutes before serving.

To serve spread a dollop of buttermilk crème fraiche on the plate in the center. Arrange the sliced lamb belly on top. Toss Asian pears and watercress in a bowl with olive oil and salt & pepper. Arrange on top of the belly and 2 tsp of achiote mustard on the sides.

 

The Carillon is on university avenue inside the AT&T hotel and conference center. Find out more about them by checking out their website or call them at 512-404-3655.

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