Pulled Lamb Bell on Won Ton Crisp, Cumin Scented Avocado and Overnight Tomato Confit

Submitted by Michael Weisshaupt , EXECUTIVE CHEF; Restaurant Latour in the Grand Cascades Lodge, Resorts at Crystal Springs

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

Amt Ingredient
1 lamb belly
as needed salt, pepper
2 onions, chopped
2 avocados, pureed
as needed cumin
as needed lime juice
to taste salt, pepper
10 Roma tomatoes, halved
I sprigg thyme
3 cloves garlic, sliced
1/4 cup olive oil

12 leave fried won ton wraps

Procedure:
• Pulled Lamb Belly: Preheat oven to 275-300°F. Place the lamb belly in a large roasting pan, cook slowly for 4 hours till soft and tender. Season with salt and pepper. Add chopped onions about 2 hours before done. Cover with foil at the time you add onions. Lamb should be easily be pull apart. Reduce liquid till syrup and toss together with pulled Lamb.
• Cumin Scented Avocado Mousse: Mix avocado puree, lime juice and cumin together. Season with salt and pepper.
• Overnight Tomato Confit: Marinate 10 half cut Roma tomatoes in extra virgin olive oil, chopped thyme and garlic slivers. Place on bakers rack and bake on 150°F for 8 to 10 hours. Cut tomatoes into a medium dice, sweat in olive oil and simmer for 30 min.
• To Plate: Top the crispy won ton with the pulled lamb place avocado mousse on top and garnish with overnight tomato confit.

Yield: 6 to 8 servings