Lamb Crépinette with Pink Oyster Mushrooms, Truffle Broccoli & Pumpkin Bushi Parsnip Fries

Pan-Seared Lamb Crépinettes

Moderate searing renders the caul-fat wrapping and builds a dark crust without splitting the delicate sausage. A short oven finish cooks the ground-lamb center evenly.

Ingredients

• 4 Fatted Calf lamb crépinettes, approximately 5–6 oz each
• 1 tbsp ghee

Instructions

1. Keep the crépinettes refrigerated until shortly before cooking. Pat their surfaces dry without disturbing the caul-fat wrapping; do not add salt unless the butcher recommends it.
2. Heat an ovenproof skillet over medium heat. Add the ghee, then the crépinettes, leaving space between them.
3. Sear for 4–5 minutes on the first side and 3–4 minutes on the second, until deeply browned. Lower the heat if the rendered fat begins smoking.
4. Transfer the skillet to a 400°F oven and cook for approximately 8–15 minutes, checking early with an instant-read thermometer inserted sideways into the center. Cook ground-lamb crépinettes to 160°F, or follow any more specific butcher instructions.
5. Transfer to a warm plate and rest for 5 minutes. Reserve a spoonful of the clear rendered fat for the mushrooms, if desired.

Notes

• Thickness determines the oven time; use temperature rather than crust color to judge doneness.
• If the crépinettes contain another meat, follow the butcher's corresponding safe cooking temperature.

Crisp-Edged Pink Oyster Mushrooms

A hot, uncrowded pan browns the mushrooms rather than steaming them. Their meaty texture and crisp edges echo the lamb's crust.

Ingredients

• 12 oz pink oyster mushrooms
• 2 tbsp ghee, divided
• 1 tsp fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Trim away the tough cluster bases and tear the mushrooms into broad, irregular pieces. Brush clean and dry thoroughly.
2. Heat a wide skillet over medium-high heat. Add half the ghee and half the mushrooms in a single layer.
3. Leave undisturbed for 2–3 minutes, then turn and cook for another 2–4 minutes, until browned at the edges and tender throughout. Transfer to a plate and repeat with the remaining ghee and mushrooms.
4. Return all the mushrooms to the pan, season with salt and pepper, and toss briefly. Turn off the heat and add the lemon juice.
5. Serve immediately over the rested crépinettes.

Notes

• Pink oyster mushrooms usually lose much of their pink color during cooking; prioritize thorough cooking and golden edges.
• A spoonful of clear rendered lamb fat can replace an equal amount of ghee in the second batch.

Roasted Broccoli

Long wedges give you tender stems and charred crowns. Applying the truffle finish after roasting preserves its aroma and keeps it from scorching.

Ingredients

• 1½ lb broccoli
• 2 tbsp olive oil
• ½ tsp kosher salt, or less to taste
• ¼ tsp freshly ground black pepper
• 1 small zucchini, cut into ¾-inch rounds, optional

Instructions

1. Heat the oven to 425°F. Trim the broccoli's woody ends and peel any tough stem skin. Cut lengthwise into substantial florets with attached stems.
2. Dry well, then toss with the olive oil, salt, and pepper. Spread on a rimmed sheet pan with cut surfaces down and room between pieces.
3. Roast for 15 minutes. Turn the broccoli and add the optional zucchini, coating it with a little of the oil on the pan.
4. Continue roasting for 7–13 minutes, until the broccoli stems are just tender and the crowns have dark, crisp edges.
5. If the oven is reduced to 400°F to finish the lamb, leave the vegetables in and allow a few extra minutes as needed. Dress with the truffle finish just before serving.

Truffle à la Crème Finish

A small amount of the concentrated condiment coats the broccoli without burying its roasted flavor. Gentle warming keeps the truffle character prominent.

Ingredients

• 3 tbsp Noma Projects Truffle à la Crème
• 1–2 tbsp warm water, only as needed

Instructions

1. Bring the condiment toward room temperature while the vegetables roast.
2. Stir in warm water a teaspoon at a time only if needed to make a loose, spoonable coating.
3. Warm gently in a small saucepan over low heat without boiling, or stir directly into the hot roasted broccoli in a warm bowl.
4. Start with two-thirds of the sauce, toss lightly, and add the rest to taste.

Notes

• Check the product's storage and serving directions. Taste before adding any extra salt to the finished broccoli.
• Keep the sauce concentrated enough to cling; it should not pool like a thin gravy.

Roasted Parsnip Fries with Pumpkin Bushi

Thin batons develop browned edges while retaining a sweet, tender center. Pumpkin bushi adds a savory finish after roasting, where it will not burn.

Ingredients

• 1½ lb parsnips
• 2 tbsp olive oil
• ½ tsp kosher salt, or less to taste
• ⅛ tsp freshly ground black pepper
• 1–2 tbsp finely shaved or grated Noma Projects Pumpkin Bushi

Instructions

1. Heat the oven to 425°F. Peel the parsnips and cut into batons approximately ¼ inch thick and 3–4 inches long. Remove any hard, woody cores from large parsnips.
2. Toss with olive oil, salt, and pepper. Spread in one layer on a large sheet pan, using a second pan if needed to avoid crowding.
3. Roast for 18 minutes, then turn and redistribute the fries. Continue for 10–20 minutes, until golden with browned tips and tender centers. Remove thinner pieces as they finish.
4. Transfer to a warm serving dish and scatter with the pumpkin bushi while hot. Taste before adding more salt.

Notes

• Use the pumpkin bushi in its supplied form, shaving or grating it finely if solid.
• Parsnips brown quickly because of their natural sugars. Aim for golden fries with dark tips, not uniformly dark surfaces.

Overall Timing / Workflow

The vegetables get a head start in the hot oven, leaving the final minutes for the lamb and mushrooms. Condiments are added only at the end.

Instructions

1. 0:00 — Heat the oven to 425°F. Prepare the parsnips and broccoli, using separate sheet pans.
2. 0:15 — Start roasting the parsnips. Put the broccoli in about 5 minutes later.
3. 0:25 — Begin searing the crépinettes. Turn the parsnips and check the broccoli as needed.
4. 0:35 — Reduce the oven to 400°F and add the seared crépinettes. Leave vegetables roasting until done, then hold uncovered in a warm spot.
5. 0:35–0:50 — Cook the mushrooms in a second skillet and prepare the truffle finish. Check the lamb's internal temperature.
6. Rest the lamb for 5 minutes. During the rest, coat the broccoli with the truffle finish and add pumpkin bushi to the parsnips. Plate immediately.

Notes

• Allow roughly 55–65 minutes total. If the oven is crowded, rotate the vegetable pans and expect a slightly longer roast.

Plating

Keeping the three main elements distinct preserves the fries' edges and makes the mushrooms a generous topping rather than a scattered garnish.

Instructions

1. Place one rested crépinette toward one side of each warm plate and mound the mushrooms over it.
2. Arrange the long broccoli pieces alongside, with their stems aligned and charred crowns visible. Tuck in the optional zucchini.
3. Add a loose pile of parsnip fries beside the lamb, keeping them out of any pooled juices.
4. Finish the fries with any remaining measured pumpkin bushi and serve immediately.

Leftover Path

Storing the vegetables separately prevents the fries from absorbing sauce. Gentle reheating protects the lamb while a hot oven restores some texture to the vegetables.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Eat within 3–4 days.
2. Reheat the crépinettes covered in a 325°F oven with a small splash of water until the centers reach 165°F.
3. Reheat parsnips on a sheet pan at 400°F for 8–12 minutes. Warm the mushrooms and broccoli separately, avoiding prolonged high heat once coated with the truffle finish.
4. For another meal, slice the reheated crépinette and serve with the mushrooms and chopped vegetables; refresh the parsnips with a little pumpkin bushi at the table.