Rising food costs and operational overheads are a constant challenge for foodservice operators and planning menus that balance expectations with budgets, to please diners and the bottom line, is no easy task. Changing the way you think about lamb – exploring different cuts, experimenting with techniques old and new and considering seasonality of accompanying flavours can help with profitability.
Rare Medium threw out the challenge to Dave’s head chefs at Embla and The Town Mouse to curate a dish for under $10 using a cut derived from the lamb leg – two different cuts, two different methods, two delicious dishes.
“For my dish, I selected the lamb silverside, a set of muscles from the leg which provides a good balance of flavour and tenderness. I chose to poach the lamb to keep it light and clean. Quite often, poached lamb is served with a white sauce made with the poaching liquid and capers.
I decided on a lighter sauce for this dish, still using the poaching stock and capers, but making it more like a salsa verde. I chose chicory to accompany for its bitterness to cut through the richness of the lamb.”
Ingredients
- Lamb silverside
- Capers
- Basil
- Thyme
- Olive oil
- Chicory
- Salad onions
- Sherry vinegar
- Salt
- Pepper
