Braised Lamb Croquette

[Varmint]

I'm shamelessly copying a dish Shola Olunloyo recently prepared at Philadelphia's M Restaurant: Lamb two ways: loin and braised lamb croquette. Here's a picture of his version of the dish.

I can handle the loin and any side dishes without a problem, but I've never made croquettes out of a braised meat before. Do I need to add any binder or other fillers? I'll do an egg/flour/egg/bread crumb crust, but even that's up for discussion.

Any tips or suggestions would be appreciated.

[AzianBrewer]

I'm shamelessly copying a dish Shola Olunloyo recently prepared at Philadelphia's M Restaurant: Lamb two ways: loin and braised lamb croquette.  Here's a picture of his version of the dish.

I can handle the loin and any side dishes without a problem, but I've never made croquettes out of a braised meat before.  Do I need to add any binder or other fillers?  I'll do an egg/flour/egg/bread crumb crust, but even that's up for discussion.

Any tips or suggestions would be appreciated.

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Mashed potato perhaps...

[Varmint]

Will I really need to put something totally foreign like mashed potatoes to get this to hold together? I want to be able to cut into this croquette, and juicy, oozy meat flows out.

What did Shola do?

[I_call_the_duck]

I was lucky enough to have that lamb croquette at the dinner last week, and it seemed to be pure lamb (and an amazing one at that). It wasn't oozing with juicy goodness, but the meat was incredibly moist.

Maybe if you email Shola at his blog, he'll be able to answer your question.

Edited June 21, 2007 by I_call_the_duck (log)

[rooftop1000]

Aren't croquettes usually bound with a white sauce? Dean you may want to check in the Japan boards they have mentioned some meat based croquettes over there.

or using the braising liquid...what is the right starch to bind it with though, flour will be white, cornstarch only thickens once, arrow root or some molecular stuff?

sounds yummy though

tracey

[slkinsey]

Dean, he probably used methylcellulose. eG threads here and here.

Edited June 21, 2007 by slkinsey (log)

[mrbigjas]

dude has a blog here, and has never been less than forthcoming when i've asked him questions like this.

and i've asked him dozens of them. usually in the context of studiokitchen dinners, but more recently, not.

[Varmint]

I sent him an email, so I hope to hear back soon.