Lamb for declination, sautéed vegetables raw at La Barigoule, meat juice

Ingredients

For the lamb

• 4 lamb ribs
• 1 kg of lamb shoulder
• 50 g of peeled carrot
• 50 g of pelé onion
• 1/2 branch of celery
• 5 g of Garlic Pelée
• 2 g of thyme
• 2 g of rosemary

• sunflower oil

• 75 g brown background

For the sauce

• About 25 cl of lamb juice (or, failing that, veal bottom)

For fillings

• 225 g candied tomatoes
• 1 or 2 macau artichokes
• 250 g of peeled carrots
• 250 g of Celery Boule Pelé
• 250 g of peeled onions
• 50 g of tetragon leaves

• white wine

• coriander and fennel seeds

• tomato

• olive oil

For dressage

• Basil oil

• fresh herbs (chervil, dill and parsley)

Preparation

1. Season the shoulder with salt and color it in sunflower oil. Sweat the aromatic garnish cut into large dice in a casserole dish. Wet with the brown background, add the shoulder and cook covered in an oven preheated to 180 ° C (th. 6), until the flesh peels and becomes melting (2 to 3 hours). Warm, collect the flesh, remove the excess fat, check the seasoning, then, after having blurred it, add a little juice to feed the meat. Book the juice.

2. Roll the meat in cling film to obtain a roller 6 cm in diameter. Cold, portion of 50 g pucks.

3. Prepare the garnishes: cut the candied tomatoes in half lengthwise and flatten them slightly. Place them standing in circles 10 cm in diameter, all around. Put the rest of the vegetables (except the tetragon) in fine shavings and set aside.

4. With the adornments of the vegetables, make the barigoule broth: make them sweat, then deglaze them with white wine. Add coriander and fennel seeds as well as tomato puree. Wet at height with water and cook for 30 min. Filter and press. Sauté the minced vegetables separately in olive oil, then cook them together, wet them slightly with the barigue broth. At the end of cooking, incorporate the tetragon. Place the vegetables in the circle, inside the tomatoes.

5. Prepare the sauce: Mix the cooking juice of the lamb shoulders with the lamb juice.

6. Color the lamb pucks in sunflower oil. Ice them with the sauce.

7. Grill the lamb ribs, then let them cook until they are pink.

8. In each plate, arrange the vegetable circle on the right. Add fresh herbs chopped on top.

9. Place the grilled lamb chop so that it rides the lamb puck. Drizzle with basil oil and serve the sauce apart.