INGREDIENTS
Stage 1
2kg Lamb leg, seasoned with salt and white pepper
2kg duck fat
1 garlic bulb, cut in half
2 rosemary sprigs
Stage 2
300g Lamb leg confit meat, 3 eschallots, finely chopped
1 cup flat leaf parsley, chopped
1 garlic bulb, confit
½ cup dried cranberries, rehydrated in hot water for 10 minutes, drained
2/3 cup roasted pistachio nuts
½ cup lamb cooking juices
½ teaspoon salt
1 teaspoon lemon zest
METHOD
Stage 1
- Pre-heat oven on Fan Plus 120°C. Place medium Gourmet oven dish on shelf position 2 and heat empty dish for 10 minutes.
- Place lamb in a hot oven dish with duck fat, rosemary and garlic, cover with foil or lid and cook for 6 hours.
- Remove lamb from duck fat and pick meat from bones and cool, set aside to be used in stage 2.
Stage 2
- Remove the skin from the confit garlic bulb and puree.
- Combine all ingredients in stage 2.
- Press lamb mixture into a lined mould measuring 11cm x 28cm and cover with plastic wrap and weigh down with some heavy cans. Set in fridge overnight.
To serve
- Cut terrine into desired portion size and serve with pickled radish, cornichons, pickled baby beets and toasted sourdough bread.
Hints and tips
- Duck fat can be filtered and re-used. Let the fat solidify and remove the meat sediment. Keep the sediment for a jus. Pack the filtered fat in an airtight container and refrigerate or freeze for later use.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
