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

Recipe by Michael Weisshaupt, Executive Chef, Restaurant Latour at Crystal Springs Resort

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

Yield: 2 servings

Pulled Lamb Belly
Amt Ingredient
1 lamb belly
to taste salt, pepper
2 onions, chopped

Procedure:
• Preheat oven to 275°F -300°F.
• Place the lamb belly in a large roasting pan, cook slowly for 4 hours till soft and tender.
• Season with salt, pepper add chopped onions about 2 hours before done. Cover with foil at the time you add onions. Chefs Note: Lamb should easily be pulled apart. Reduce liquid to a syrup and toss together with pulled Lamb.

Cumin Scented Avocado Mousse

Amt Ingredient
2 avocadoes, pureed
to taste cumin
to taste lime juice
to taste salt, pepper

Procedure:
• Mix Avocado Puree, Limejuice, Cumin together. Season with Salt and Pepper

Overnight Tomato Confit

Amt Ingredient
10 ½ cut Roma Tomatoes
1 sprig thyme
to taste garlic slivers
¼ cup olive oil

• Marinate Roma Tomatoes in extra virgin olive oil, chopped thyme and garlic slivers.
• Preheat oven to 150°F.
• Bake tomatoes on bakers rack for 8 to 10 hours.
• Cut tomatoes into a medium dice and sweat in olive oil marinade and simmer for 30 min.

Fried Won Tons
Amt Ingredient
12 leaves fried won ton wraps

• Top the crispy Won Ton with the pulled Lamb place Avocado Mousse on top and garnish with Overnight Tomato Confit.