Bianco Braised Lamb Leg Recipe
Cacio e Pepe Farro, Marinated & Cold Smoked Eggplant, Braised Greens, Local Microgreens
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Braised Lamb Leg
Add the minced garlic, rosemary, and thyme to the pot and sauté for 1-2 minutes until fragrant. Return the lamb to the pot, add the vegetable broth, and bring to a simmer. Cover the pot and transfer it to the oven. Braise for about 3 hours, or until the lamb is tender and easily pulls apart.
- 2
Prepare Cacio e Pepe Farro
Meanwhile, cook the farro according to package instructions. Once cooked, drain and set aside. In a large bowl, combine the cooked farro with grated Pecorino Romano cheese, a drizzle of olive oil, and freshly cracked black pepper. Mix well and set aside.
- 3
Marinated & Cold Smoked Eggplant
Slice the eggplant into rounds, sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse and pat dry. Cold smoke the eggplant for about 30 minutes. After smoking, marinate in olive oil and smoked paprika for at least 1 hour.
- 4
Braised Greens
Sauté the braised greens in a bit of olive oil over medium heat until warmed through and tender, about 5-7 minutes.
- 5
Assemble the Dish
To serve, plate a generous scoop of Cacio e Pepe Farro, place shredded braised lamb on top, and arrange the marinated eggplant and sautéed greens alongside. Garnish with local microgreens.
