The recipe
Ingredients for 4 people
Lamb
Marinated with yoghurt, soda, sumac, razel hanout, salt, pepper and olive oil.
Caraway milk
Ingredients
250 g caraway milk
15 g caraway seeds
10 g absinthe
10 g glucose
2 g salt
5 g rice vinegar
Date cream
Ingredients
dates
hazelnut butter
Preparation
Soak the dates the night before. Peel them, remove the stones and cook them with hazelnut butter in a vacuum-pack bag at 95° for 30 minutes.
Argan oil
Used unooked to finish the dish.
Cream of garlic and Sheep brain
Ingredients
250 g di burro salato
10 g di crema aglio confit
260 g di cervello di agnello
Preparazione
Estrarre il cervello dal cranio dell’agnello, sbollentarlo e ripassarlo in padella.
Frullare l’aglio con il cervello e montare il burro in planetaria, sumac, razel hanout, pepe e scorze di limone.
Frullare al pacojet ed inserire il composto negli appositi stampi.
Cream and brain breadcrumbs
Ingredients
100 g sunflower seeds
100 g buckwheat seeds - 100 g pumpkin seeds
100 g linseeds
100 g poppy seeds
130 g walnuts
200 g lamb crackling
30 g salt
Toast the seeds, mix in breadcrumbs and brain.
Cucumber Pickle
Ingredients
600 g h2O
160 g white wine vinegar - 60 g of gin
10 g salt
60 gr sugar
Lamb's Jus
Preparation
Classic lamb jus with katsuobushi infusion.
Baste the lamb with its own jus, honey, coriander, caraway, sezchuan pepper, and expellette chili pepper
Suggested wine for this dish
-
Helena
€ 50,00
