Truffle Tagliatelle - Chef Recipe by Shawn Sheather
A simple yet impressive meal guaranteed to tantalise your palate, from AGFG's resident chef, Shawn S...
800g lamb neck fillet
2 cloves fresh garlic
400mL brown lamb stock
6 de-seeded birds eye chilli
1 bunch Vietnamese mint
1 bunch coriander
8 Thai eggplant
Trim the neck fillets of any excess fat and season well with salt and pepper. Brown the outside of the fillets in a hot pan.
Once browned, remove lamb and deglaze the pan with the lamb stock. Remove from the heat.
Seal the lamb with the stock, chillies, garlic and roots from coriander in a cryovac bag. Cook at 82 C for 12 hours in a water bath.
Cut the cheeks from the limes and retain the centres for their juice.
You can cook the lamb in the oven in a pot, but you need to increase the amount of stock to cover the meat completely. Set your oven to 140 C and cook for 3-4 hours. The meat is done when you can push a spoon handle through it easily.
Halve the eggplant and saute for 2 minutes in a frying pan with a splash of vegetable oil.
Remove the meat from the sauce and cut into 3cm-4cm chunks.
Bring the stock to a simmer and taste, add chilli or salt as required.
Reheat the chunks of lamb and eggplant in the hot stock then spoon into a serving bowl. Top with torn leaves of coriander and mint. Don’t be shy, the herbs make this dish, and a good squeeze of lime from the retained centre.
Garnish with chilli and lime cheeks.
Recipe provided by Kyubi Modern Asian Dining