Chefs Claudia Servis and Brian Stickel Black garlic aioli, braised eggplant, and lamb leg on bruschetta
- Prep time 20Min
- Cook time 24Hr
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 4
Black garlic aioli, braised eggplant, and lamb leg on bruschetta as concepted by Chefs Claudia Sevis and Brian Stickel at Aussie Beef & Lamb's culinary immersion in Washington D.C. Recipe has not been tested in our kitchens.
Ingredients
1 pound grassfed Aussie lamb leg
Black garlic aioli:
- 5 black garlic cloves, peeled
- 1 large egg yolk, at room temperature
- 3/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon sherry vinegar or white wine vinegar
Braised eggplant:
- 1 tablespoon olive oil
- 1 globe eggplant, thinly sliced into rounds
- 1 cup tomato sauce
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- salt and pepper
Sherry vinaigrette:
- 3 tablespoons olive oil
- 1 teaspoon sherry vinegar
- salt and pepper
8 slices sourdough bread, toasted
Goat cheese
1 to 2 heads mâche
Method
Prepare the lamb to braise in a circulator; do not season it. Cook it at 148 degrees for 24 hours. Remove and pull the meat into thick shreds. Season with salt and pepper.
For the aioli: In a blender, combine the garlic and egg yolk. Pulse the garlic to chop. With the motor running, gradually add the oil until the aioli emulsifies. Puree in the salt, lemon juice, and vinegar. If the aioli is too thick, add 1 to 2 teaspoons hot water and puree it in.
Braise the eggplant: Heat the oil in a saute pan and lightly brown the eggplant. Reduce the heat to low and pour in the tomato sauce, vinegar, and garlic. Stir and braise the eggplant until tender. Taste and season with salt and pepper.
For the vinaigrette: Whisk together the vinegar and a pinch of salt and pepper. Whisk in the oil. Season to taste.
For each serving, plate two toasts. Spread each with some aioli and layer with 2 ounces lamb and some eggplant. Top with goat cheese. Toss the mâche with the vinaigrette and garnish each bruschetta with it.
