Lamb Goulash Knish
With Frisee Salad, and Goulash Jus
Lamb Shoulder Brine:
3 lbs salt
4 cups sugar
9 gallons water
1 cup whole all spice
10 heads of garlic (split)
Bring brine to boil.
Chill the liquid.
Brine the lamb shoulder in the liquid for 12 hours.
Roast in the oven for 20 minutes at 375 Degrees.
Goulash Braising Liquid:
25 cloves of garlic
10 whole Idaho potatoes (peeled)
1 ½ cup tomato paste
½ cup of smoked paprika
½ cup whole caraway
2 gallons lamb stock
Lightly caramelize onions, carrots, and garlic.
Add paprika and caraway to coat the vegetables.
Add tomato paste.
Let cook for 4 or 5 minutes over medium heat.
Add lamb stock.
Simmer for 30 minutes .
In large hotel pan, lay down potatoes and whole braised lamb shoulder.
Pour goulash braising liquid over potatoes and shoulder
Cover with foil
Cook in the oven at 300 Degrees for 5 hours until lamb shoulder is fork tender.
Once cool, remove lamb shoulder and potatoes from pan.
Strain the braising liquid, separating the liquid from vegetables.
Reduce the liquid down by about 70% to create the jus.
Place equal parts potatoes, shoulder meat, and braising vegetables in a bowl.
Everything Bagel Spice
Dehydrated onion and garlic
Cut puff pastry into 2 inch rounds
Fill with 1 tablespoon of filling
Freeze knish overnight.
Brush it with egg
Coat with everything bagel spice.
Bake in oven at 350 Degrees for 25-30 minutes until golden brown.
2 heads Frisee,
2 oz Lamb Bacon (small diced and then rendered out) with the fat (warm)
1 shallot brunoise
2 oz red wine vinegar
Mix all together.
Arrange five knishes around a plate.
Place a nice handful of salad in the center of the plate.
Drizzle 1 ½ oz lamb goulash jus over the knishes and the salad.