Hawaiian Lamb With Applesauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (5 lb) boneless lamb butt
• 1/4 cup canola oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 3 bay leaves
• 3 star anise
• 1 teaspoon black peppercorns
• 1 stalk lemongrass, cut in half lengthwise
• 1/2 vanilla bean, split in half lengthwise
• 1 piece ginger (2-inch piece)
• 2 cups dry red wine
• 2 quarts chicken stock
• 1 bunch cilantro, tied
• 1 bunch mint, tied
• 1/2 cup chilled butter, , chopped
• 6 granny smith apples, peeled, cored and sliced
• 2 teaspoons strained passion fruit or 2 teaspoons strained passion fruit nectar
• 1/2 cup sherry wine
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 1 star anise
• 1 (2 inch) piece ginger

Recipe

• 1 cut the lamb into 4 pieces and roll up, tying each piece with butchers twine to secure.
• 2 heat canola oil and sear lamb on all sides until a golden brown all over.
• 3 add the onion, vanilla bean and ginger.
• 4 saute for 2 minutes and add the wine, chicken stock, cilantro and mint.
• 5 bring to a boil adding the bay leaves, star anise, pepper and lemon grass.
• 6 reduce heat and simmer 1 1/2 hours or until meat is tender.
• 7 remove lamb and set aside.
• 8 skim off fat and reduce liquid over medium high heat.
• 9 you want 2 cups.
• 10 strain into a clean pan.
• 11 over lwo heat whisk in butter to form a brown sauce.
• 12 keep warm.
• 13 applesauce-----------------.
• 14 place all ingredients in a large saucepan and cook for 30 minutes.
• 15 remove anise and ginger and discard.
• 16 transfer apples and liquid to a food processor or blender and puree.
• 17 serve hot or cold.
• 18 putting it together------------------.
• 19 in a saucepan reheat lamb in the 2 cups of stock mixture.
• 20 when hot remove lamb and untie.
• 21 place on a large serving dish.
• 22 ladle brown sauce around lamb and applesauce on top of lamb.