Lamb saddle, Lamb neck stew, Courgette, Artichoke, Lamb gravy, Vadouvan and Lupine cress

Ingredients for the lamb gravy

• 2 kilos lamb bones
• 4 cloves garlic
• 2 tablespoons vadouvan
• 3 bay leaves
• 1 sprig thyme
• 1 sprig rosemary
• 100 grams carrots
• 100 grams onions
• 100 grams leeks
• 100 grams celeriac
• 200 grams butter
• A good dash of olive oil to brown the bones.
• Add water until the bones are just covered.

Method:

• Place a large pan on the heat and add a good dash of olive oil.
• Allow the pan to heat up well, then add the lamb bones, garlic, and vegetables to the pan.
• Fry well until golden brown.
• Then add water until the bones are just covered.
• Bring to the boil, then skim off the egg whites.
• Once this is done, add the herbs and vadouvan. Leave to simmer gently for 1.5 hours.
• Then strain through a fine sieve into a new pan.
• Boil the sauce until it reaches the desired thickness.
• Whisk in the cold butter and season to taste.

Ingredients for the lamb neck:

• 300 grams of lamb neck
• A dash of olive oil
• Lamb jus

Method:

• Heat a frying pan with a dash of olive oil and fry the lamb neck until golden brown all over.
• Then add the lamb gravy.
• Leave to simmer gently until the lamb neck is stewed.
• Then season the meat to taste.

Ingredients for the lamb saddle:

• 1 lamb saddle of approx. 800 grams
• 1 sprig of thyme
• 1 sprig of rosemary
• 2 cloves of garlic
• A good dash of olive oil

Method:

• Clean the lamb saddle and season well with salt and pepper.
• Heat a good frying pan with a good dash of olive oil.
• Allow to heat thoroughly.
• Fry the lamb saddle until golden brown on the fat side and then on all sides.
• Then add the herbs and spices and fry briefly.
• Next, place the lamb saddle in the oven at 180 degrees for 15 minutes.
• Remove the lamb saddle from the pan and leave to rest on a plate for 20 minutes.
• When the lamb saddle is cooked to perfection, the fillets can be cut off and sliced.

Ingredients for the artichok:

• 2 poivrade artichokes
• ½ lemon
• 1 tsp dried coriander seeds
• 1 tsp white peppercorns
• 1 liter water
• 1 bay leaf
• 2 cloves garlic
• 1 sprig thyme
• 1 sprig rosemary
• 1 liter water
• 250 ml white wine

Method:

• Bring the water and wine to a boil and add all the spices.
• Cut the ½ lemon into 3 pieces and add these to the pan.
• Next, clean the artichokes by cutting off half of the top and a small piece of the stem.
• Once the water is boiling, add a tablespoon of salt, then add the artichokes and cut a round piece of baking paper the same size as the pan and place it on top.
• Cook the artichokes on low heat for 15 minutes.
• If a leaf can be easily pulled from the artichoke, they are done.
• Remove the pan from the heat and allow the artichokes to cool in it.
• Clean the artichokes by peeling off the toughest leaves around the edges.
• Once they have cooled, they can be cut in half and fried.

Ingredients for the Zucchini:

• 1 green zucchini
• 1 yellow zucchini
• Sushi vinegar
• Salt and pepper

Method:

• Cut off the top and bottom of the zucchini. 
• Cut the zucchini into slices using a slicer set to 4.
• Place the slices on a cutting board and lightly brush them with salt and pepper using a pastry brush.
• Then place equal slices of green and yellow zucchini on top of each other until you have 8 slices.
• Cut these in half lengthwise.
• Arrange on a plate as desired.

Garnish:

• Koppert Cress Lupine Tops