Elysian Feilds Lamb

I guess that in some way I've "made it."  About three weeks ago I received a call from Keith Martin of Elysian Fields, only the best lamb producer in the world. Keith asked me if I would be willing to serve his lamb.  That is how it works, he calls you, you can't call him.  The list of cooks that have access to his product is undeniably small, if you don't cook at  French Laundry or Per Se or Daniel or Trotter's or Gramercy Tavern, and now Lacroix in Philadelphia, www.Lacroixrestaurant.com you don't have regular access to his animals.  We are buying the loins with the belly attached.  We have removed the bellies, cured them in salt, sugar, mahlab (sour cherry pits), ajowan seed and herbs, then are braising them and crisping the skin.  Monday at an event we served the belly braised with Garoxxta cheese puree, Bouchot mussels from Maine, sous vide cucumber with tonka bean and a mussel foam as well as the braising liquid reduction.   The loins are an after thought as crazy as that may seem, (we are curing them and making lamb bresola), but my new ingredient crush in Elysain Fields lamb belly, try it braised, smoked and rendered as bacon or as confit. As we play more with the bellies and other cuts of Keith's lamb I will update you on our plans for utilizing the entire animal... P.S. I had this post scheduled before Laverne and Shirley posted it on their site...

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