Crispy lamb roll • 1 piece of lamb shoulder • 5 onions • 10 cl. of olive oil • 1 bunch of coriander • ½ bunch of mint • Citrus fruits zest • 1 pinch of spice mix Ras el hanout • 1 packet of brik pastry • 8 cl. of peanut oil • Salt, pepper • 20 cl. of lamb juice
Stuffed piquillos peppers • 400 g. bulgur • 30 pieces of piquillos peppers. • ¼ de bunch of flat-leaf parsley • ¼ bunch of chervil • 1 coriander sprig • 1 tsp crushed garlic • 50 g. raisins • 3 pieces of dried apricots • 2 dates • 3 cl. of oil for seasoning • 1 yolk • ground black pepper • Espelette pepper • Flower of salt
Sauce • 500 g. lamb trimmings • 1 pinch of yellow curry paste • ½ yellow onion unpeeled • 2 sage leaves • ¼ lamb juice • ½ L chicken stock • 1 tbsp of honey • 1 pinch of turmeric • ½ ginger bulb • 1 cubeb pepper • 5 pieces of green cardamom • Orange juice, grapefruit
Butter of peel citrus fruit • 50 g. butter, softened • Citrus fruits zest • 10 gr. black pepper of Sarawak • 40 gr. breadcrumbs
Side dish • green apples • Almonds • Dried apricots/ Corsica Kumquat/ zest of bergamot orange/ sticks of dates • Piquillos • Small capers • Buddha's hand and others citrus fruits • Fried coriander leaves • Fried Mexican lemon • 8 supreme pieces of grapefruit • 1 tsp ground peppermint
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Lamb saddle Bone the saddle, remove the fat. In a casserole, cook the lamb saddles in olive oil and with garlic cloves and the thyme sprig. Brown them, but keep a rose pink colour. Put the citrus fruit viennoise on the saddles, put back in oven and brown slightly in a salamander. Slice in two lengthwise.
Piquillos Rinse the bulgur. Cook in the British style in flavoured water with garlic clove, a thyme sprig and some black pepper previously put in a gauze. Once correctly cooked, strain the bulgur with a strainer and cool it immediately in cold water. Wring it out and put it in a mixing bowl. Once the onion is candied in oil, chop it finely and then add to bulgur. Prepare the piquillos, empty them and check they have no holes. Then, with a paring knife, cut the ends in order to get straight edges. Put aside the piquillos on a kitchen towel. Chop roughly the piquillos trimmings and add them to bulgur. Wash the herbs; keep some parsley leaves for the sautéed side dish. Cut finely the aromatic herbs and add to bulgur. Add the minced garlic, the blanched raisins, and the blanched diced apricots. Mix all the ingredients, pay attention not to crush the mixture. Season to taste. Stuff the piquillos, put them on a plate, pour a trickle of olive oil, chicken stock and lamb juice. Bake at 180 C, moisten regularly with a paintbrush. When hot, remove them and brown into a salamander.
Sauce Heat a cast iron casserole with a trickle of olive oil, and brown vigorously the lamb trimmings, glaze and then dry in a colander. Heat the casserole again in order to cook the juices, and add a dash of olive oil. Sweat and brown the chopped onion, and add the spices and the curry paste; add the honey. Brown well, pour again the lamb juice. Add in a two-stage process the orange and grapefruit juices, boil down, and then baste with the veal foot aspic and the chicken stock. Simmer until you get a good thickness. Strain and put aside. Crispy rolls Skim the fat off from the lamb shoulder, and devein. Mince with a knife. In a casserole, heat olive oil and add the meat; season with salt, pepper and ras el hanout spice. Add the onions and cook for 5 minutes. Add the coriander, the minced mint, the zest of the citrus fruits (4 times blanched) and the lamb juice. Glaze and pour on a plate, between two pieces of greaseproof paper. Cool and cut the "sticks": 5cm length by 1 cm wide. Roll your fingers in the brik pastry. Fry in oil. Strain on a kitchen towel and season. Citrus fruit viennoise Mix all the ingredients and spread the paste between two thin sheets and keep in the fridge. Cut the viennoise in the shape of the saddles.
Chop the whole side dish in stick shapes of 1.5 cm, and set them in circle on 2/3 of the plate. Put the lamb saddle cut in two; pour a dash of the spices/citrus fruits juice. Set on another plate the gleaming poquillos peppers with the grapefruit sections, two of them should be coated with breadcrumbs and chopped peppermint, pour the sauce.