Chef Marcel Vigneron, Top Chef runner-up and star of Syfy's Marcel's Quantum Kitchen, will be dishing out this delicacy for Sundance Film Festival this weekend in Park City, Utah.
- 2 Lamb necks
- 2 Cloves of garlic
- 2 Sprig thyme
- 1 Sprig rosemary
- 3 Tablespoon Canola oil
- 2 Carrots
- 4 Onions
- 1 Stalk of celery
- 1 Cup red wine
- 1 Quart chicken stock
- 2 Gram gelatin, gold sheets
- 3.4 Gram agar agar
- 200 Gram red wine
- 2 Black trumpets
- 1 Cup micro celery
- 2 Cippolini onions
- Maldon sea salt (to taste)
- Kosher salt (to taste)
Method for the lamb:
Season lamb liberally with salt and sear in pressure cooker until golden brown on both sides.
Remove lamb from pan. Add carrots, onion, celery, and cook until lightly browned. Deglaze with red wine and cook until reduced to glaze.
Return lamb to pan then add herbs, garlic, and chicken stock
Carefully place lid on pressure cooker and cook for 45 min.
Turn off heat and allow pressure cooker to cool until pressure valve has released and safely remove lid.
Remove lamb from pressure cooker and allow to rest 15 min.
Return pot to heat and cook sauce with the lid off until reduced to glaze.
Pull meat from lamb shoulder and discard bone. Return pulled lamb meat to reduced sauce and reserve.
For the Black Trumpets:
Wash black trumpets, very well!
Allow to air dry slightly.
Fry mushrooms at 350F, until bubbles almost subside and moisture is cooked out.
Strain and reserve on towels.
Season with salt, reserve.
For the onions:
Cut off the top and bottom of onion but reserving skin intact around the outside of onion.
Brush with oil and season with salt.
Place onions on a cookie sheet and roast at 375F until golden brown, about 35 min.
Remove skin and reserve.
For the wine noodle:
Blend 200g wine with 3.4g agar agar.
Bring to boil, while stirring, in a pot.
Add 2g bloomed gelatin
Poor 1mm of depth onto level cookie tray and allow to set in fridge.
Cut into fettucine shapes and reserve.
Place lamb neck in bowl.
Garnish with noodles, micro greens, black trumpets and maldon salt on top.