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Ingredients
US|METRIC
4 SERVINGS
- 1 saddle of lamb (short, loins removed and trimmed of fat and sinew, you can ask your butcher to do this for you – ensure you keep the bones to make the sauce)
- 1/4 lamb shoulder (roughly 500g in weight)
- 1 kg duck fat (or 100g duck fat, depending on if you're using an oven or sous vide to cook the shoulder)
- 2 onions (finely sliced)
- 4 cabbage leaves (spring, blanched)
- 250 grams puff pastry (rolled into a 3mm thick rectangle and chilled in the fridge)
- 1 sprig rosemary (chopped)
- salt
- pepper
- 2 liters water
- 160 grams salt
- 80 grams sugar
- 1 sprig rosemary
- 2 bay leaves
- 300 grams Greek yoghurt
- 50 grams honey
- 5 grams salt
- 1 tsp. thyme (chopped)
- 1 tsp. rosemary (chopped)
- 1 g black pepper (crushed)
- 1/2 garlic clove (crushed)
- lamb bones (and trimmings, kept from the saddle, chopped)
- 2 chopped carrots
- 1 onion (chopped)
- 100 mL white wine
- 2 tomatoes (chopped)
- 1 garlic clove (sliced)
- 1 sprig thyme
- 250 mL veal stock
- 1 red pepper (deseeded and sliced)
- 1 shallot (sliced)
- 50 mL balsamic vinegar
- 2 dashes olive oil
- 250 grams button mushrooms (sliced)
- 2 shallots (sliced)
- 1 garlic clove (sliced)
- 1 tsp. truffle (paste)
- salt
- pepper
- 2 courgettes (small, finely sliced lengthways)
- 4 mint leaves (julienne)
- 1/2 garlic clove
- 1/2 lemon (juiced)
- 50 mL olive oil
- 15 mL white balsamic vinegar
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