Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

• E-mail to a friend
• Print it!
• Comments
  (1)

Directions:

Breadcrumbs:
Soak breadcrumbs with heavy cream.

Raisins and Onions:
Saute all ingredients together until golden and raisins plump.

Chilies:
Combine all ingredients in a large metal bowl. Allow to rest in refrigerator for up to 3 hours. Cook in saucepot with water for about 45 minutes, until chilies are soft. Remove stems, puree and pass through a chinois to remove seeds.

Ricotta Cream:
Take ricotta, put in a blender and blend on medium speed. Slowly add about half cup milk until smooth and chill. Bring everything up to almost boiling on medium heat. Once the “cheese” separates from the whey, remove pot from heat. Strain into a cheesecloth lined strainer and chill. Season with salt, pepper and olive oil (remove bay leaves).

Sauce:
Sauté onions, garlic and olive oil until golden brown. Deglaze with red wine. Reduce by half and add tomatoes, chicken stock, garam masala and salt. Cook on medium heat for at least one hour. Remove from heat, puree and check seasoning.

Meatballs:
Preheat oven to 425 degrees. Mix lamb with breadcrumbs, raisin mixture and chilies; form meatballs. Place meatballs on a parchment lined sheet pan. Roast for about 6 minutes until just browned, but not completely cooked through. Remove from oven and allow to cool slightly and place in sauce to finish cooking at room temperature.

To Plate:
Reheat meatballs, reducing sauce slightly. Spoon a small amount of ricotta cream onto plate, and swipe with back of spoon to create a c-shaped drop. Place a meatball near the head of the drop. Drizzle with pomegranate syrup and top with ground pistachio nuts.

• Send a link
• Print it

Ingredients:

Breadcrumbs:
1 cup fresh breadcrumbs
1 cup heavy cream

Raisins and Onions:
2 medium yellow onions, diced
1/2 cup golden raisins
1/2 cup brown raisins
1/4 cup olive oil

Chilies:
2 ancho chilies
2 birds eye chilies
2t cumin seed
2T coriander seed
5 cloves garlic
Salt and pepper to taste
1t garam masala
2 cups water

Ricotta Cream:
1 gallon whole milk
1/2 gallon heavy cream
1/4 cup white wine vinegar
2 bay leaves
Pinch salt
1/4 cup good quality olive oil
1t black pepper
1T salt

Sauce:
2 medium yellow onions
5 cloves smashed garlic
1/4 cup olive oil
One 12 oz can good quality canned tomatoes with juice
1 bottle red wine
1 gallon chicken stock
2T salt
1T garam masala

Meatballs:
6 lb ground lamb

Related Tags:

Related Recipes:

• Rack of Lamb with Saffron Cauliflower Puree
• Roasted Lamb Medallions
• Lamb Squared: Lamb Loin & Braised Lamb Shank