Ingredients:
- 1 large Leg of Lamb
- 1 pound Pork Fat
- ¼ ounce Pink Salt
- 2 ¼ ounces Kosher Salt
- 2 tablespoons Cayenne Pepper
- 1 ½ ounces Dextrose
- 4 oz Milk Powder
- 1 teaspoon All Spice
- 1 teaspoon Mace
- ¼ teaspoon Ground Clove
- 1 teaspoon Dry Marajorm
- 2 oz minced Garlic
- 1 minced White Onion
- ¼ cup Thyme Leaves
Procedure:<
Ingredients:
- 6 (7- to- 8 ounce) Beef Tenderloin Steaks (about 1 ½ inch thick, each)
- Coarse Kosher Salt
- Cracked Black Pepper
- 3 tablespoons Canola Oil
- 6 tablespoons chilled Unsalted Butter, divided
- 4 Garlic Cloves, peeled, smashed
- 2 fresh Thyme sprigs
- 2 fresh Rosemary sprigs
Ingredients for Dijon-Cognac Sauce:
- 1 cup finely Chopped Shal
Ingredients:
- 3 lbs Lamb Shanks
- 3 tablespoons Vegetable Oil
- Salt and Pepper, to taste
- 1 tsp Whole Cumin Seeds
- 10 Whole Cloves
- 2 pods Cardamom
- 2 cloves Garlic, minced
- 1 1/2? knob of ginger grated
- 2 Onions, minced
- 1 ½ tablespoons Sugar
- 12 ounces Stout Beer (like Guinness)
- 1 cup Beef Stock
- 1 tablespoon Kosher Salt
