Miniature Lamb Pasture
Miniature Lamb Pasture
Ingredients
For the Miniature Pasture
- 1 broccoli, large head
- 1/4 teaspoon fine sea salt
For the Lamb Broth and Meat
- 1 1/2 cups water, (approximating 100,000 drops)
- 4 1/2 pounds boneless lamb shoulder, cut into large chunks
For the Miniature Lamb Figures
- 1/4 cup organic short-grain rice, (approximately 999 grains)
Instructions
- 1
Prepare the 'pasture' broccoli: Using an electric razor, meticulously shave the florets from the head of broccoli to an approximate thickness of 0.5mm. This will yield a large quantity of tiny broccoli pieces. This step requires extreme precision and patience.
⏱️ 60 min
- 2
Select the 'plump' broccoli florets: Using tweezers, carefully select individual broccoli pieces, choosing only those that are deemed 'plump' and visually appealing. This process is time-consuming and requires a keen eye for detail. Discard any pieces that do not meet the criteria.
⏱️ 120 min
- 3
Season and 'seal' the broccoli: For each selected broccoli floret, gently 'open' it using tweezers. Insert a single, tiny pinch of fine sea salt into the center of the floret. Once all florets are seasoned, place them in a small strainer and gently toss with tweezers to evenly distribute the salt and 'seal' the florets.
⏱️ 30 min
- 4
Prepare the lamb broth: In a medium saucepan, combine the water and lamb shoulder chunks. Bring the mixture to a gentle simmer over medium-low heat. Skim any foam that rises to the surface. Reduce heat to low, cover, and let simmer for 60 minutes, or until the lamb is very tender.
⏱️ 75 min
- 5
Steam the broccoli: While the lamb broth simmers, place the prepared broccoli florets in a heatproof bowl. Set this bowl over the simmering lamb broth, ensuring the bowl does not touch the liquid. Cover the bowl with a lid or foil and gently steam the broccoli for 10-15 minutes, or until tender-crisp. Remove from heat and set aside.
⏱️ 15 min
- 6
Prepare the rice powder: Using calipers, select approximately 999 grains of organic short-grain rice. In a mortar and pestle, painstakingly grind the selected rice grains into an extremely fine powder. This process requires significant effort and time to achieve the desired consistency.
⏱️ 45 min
- 7
Form the lamb figures: Once the lamb is tender, carefully remove a small amount of cooked lamb meat from the broth. Shred or finely chop this lamb meat. Measure out 99 drops of the lamb broth and combine it with the finely ground rice powder in a small bowl to form a pliable dough. Take tiny portions of the dough, flatten them, and wrap a small piece of the cooked lamb meat inside, shaping them into miniature lamb figures. Repeat until all the dough and lamb are used.
⏱️ 30 min
- 8
Assemble the Miniature Lamb Pasture: Carefully arrange the steamed broccoli florets on a serving plate to create the 'pasture'. Artfully place the miniature lamb figures amongst the broccoli. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miniature Lamb Pasture
Ingredients
For the Miniature Pasture
- 1 broccoli, large head
- 1/4 teaspoon fine sea salt
For the Lamb Broth and Meat
- 1 1/2 cups water, (approximating 100,000 drops)
- 4 1/2 pounds boneless lamb shoulder, cut into large chunks
For the Miniature Lamb Figures
- 1/4 cup organic short-grain rice, (approximately 999 grains)
Instructions
- 1
Prepare the 'pasture' broccoli: Using an electric razor, meticulously shave the florets from the head of broccoli to an approximate thickness of 0.5mm. This will yield a large quantity of tiny broccoli pieces. This step requires extreme precision and patience.
⏱️ 60 min - 2
Select the 'plump' broccoli florets: Using tweezers, carefully select individual broccoli pieces, choosing only those that are deemed 'plump' and visually appealing. This process is time-consuming and requires a keen eye for detail. Discard any pieces that do not meet the criteria.
⏱️ 120 min - 3
Season and 'seal' the broccoli: For each selected broccoli floret, gently 'open' it using tweezers. Insert a single, tiny pinch of fine sea salt into the center of the floret. Once all florets are seasoned, place them in a small strainer and gently toss with tweezers to evenly distribute the salt and 'seal' the florets.
⏱️ 30 min - 4
Prepare the lamb broth: In a medium saucepan, combine the water and lamb shoulder chunks. Bring the mixture to a gentle simmer over medium-low heat. Skim any foam that rises to the surface. Reduce heat to low, cover, and let simmer for 60 minutes, or until the lamb is very tender.
⏱️ 75 min - 5
Steam the broccoli: While the lamb broth simmers, place the prepared broccoli florets in a heatproof bowl. Set this bowl over the simmering lamb broth, ensuring the bowl does not touch the liquid. Cover the bowl with a lid or foil and gently steam the broccoli for 10-15 minutes, or until tender-crisp. Remove from heat and set aside.
⏱️ 15 min - 6
Prepare the rice powder: Using calipers, select approximately 999 grains of organic short-grain rice. In a mortar and pestle, painstakingly grind the selected rice grains into an extremely fine powder. This process requires significant effort and time to achieve the desired consistency.
⏱️ 45 min - 7
Form the lamb figures: Once the lamb is tender, carefully remove a small amount of cooked lamb meat from the broth. Shred or finely chop this lamb meat. Measure out 99 drops of the lamb broth and combine it with the finely ground rice powder in a small bowl to form a pliable dough. Take tiny portions of the dough, flatten them, and wrap a small piece of the cooked lamb meat inside, shaping them into miniature lamb figures. Repeat until all the dough and lamb are used.
⏱️ 30 min - 8
Assemble the Miniature Lamb Pasture: Carefully arrange the steamed broccoli florets on a serving plate to create the 'pasture'. Artfully place the miniature lamb figures amongst the broccoli. Serve immediately.
⏱️ 5 min