Lamb

• 600 g             Leg of lamb
• 2                    Garlic cloves
• 1 stalk            Rosemary
• 1 tbsp            Olive oil

Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before serving and slice it against the fibers. If you don’t have access to a sous vide machine you can start by grilling the meat and then cook it slowly in the oven at 110°C until it reaches 58°C in the core.

Lamb brisket and lamb jus

• 500 g             Lamb brisket
• 1                    Carrot
• 1                    Shallot
• 2                    Garlic cloves
• 200 ml           Red wine
• 400 ml           Lamb stock
• 1+1 stalks      Rosemary

Trim the brisket and fry it in a pan. Peel and chop the vegetables and fry them gently in a pressure cooker. Add the wine and the stock, the brisket and one of the rosemary stalks. Put on the lid and cook under pressure for 45 minutes or until the meat is tender. Lift out the meat and allow it to cool, then cut it into smaller pieces. Strain the sauce and reduce until it thickens slightly. Season with salt and sherry vinegar. Leave a stalk of rosemary to infuse in the sauce.

Glazed carrots

• 10                  Carrots
• 1tbsp             Spirit vinegar
• 1 tbsp            Honey
• 1 sprig           Thyme

Rub the carrots with olive oil and salt. Bake them for 45 minutes in an oven at 180°C.

Let the carrots cool down and cut them into smaller pieces. Heat the honey with vinegar and thyme. Glaze the carrots in a frying pan with the honey mixture and add the brisket.

Wild garlic butter

• 25 g               Wild garlic
• 25 g               Parsley
• 1                    Garlic clove
• 100 ml           Rapeseed oil
• 100 g             Butter Arla® (room tempered)
•                        Salt

Chop the herbs and the garlic. Mix in a blender with the oil. Incorporate the butter and season with salt. Spread the mixture onto a silicone sheet and freeze it. Break the butter into pieces before serving.

Garlic-fried rapeseed shoots

• 5                    Rapeseed shoots
• 2                    Garlic cloves
•                       Soy sauce
•                       Lemon

Pluck the rapeseed shoots and rinse them. Chop the garlic. Fry the rapeseed shoots in olive oil. Add the garlic and season with soy sauce and lemon juice.

Garnish

• 2                    Zucchini (small)
• 50 g               Sheep cheese

Slice the zucchini thinly using a mandolin. Season with lemon, olive oil and salt just before serving. Crumble the cheese for garnish.

Serves 8 as a starter or 4 as a main course

Chargrilled lamb kebabs with ramsons, tomato and almonds

Lamb kebabs

• 1 kg        Lamb steak
• 4 tbsp    Spice rub*
• 1 bulb     Garlic

Trim the meat and cut into smaller pieces. Mix all the dry spices together with the crushed garlic and put in a vacuum bag together with the lamb and seal. Cook the lamb in a circulator at 57°C for 45 minutes. Prior to serving: Grill the lamb and season with salt and pepper

Ramson Foam

• 300 g    Butter Arla®
• 25 g      Chervil
• 30 g      Ramson
• ½           Lemon
• 2           Egg yolks
• 50 g     Double Cream Arla®
• –           Champagne vinegar

Melt the butter and mix with herbs in a blender. Reduce the cream and allow to cool, mix the cream with the egg yolks and carefully pour the butter into the egg mixture whilst mixing, season with salt, lemon and champagne vinegar. Pour the mixture into a siphon, load with 2 cartridges and keep warm in a 55°C oven until serving.

Grated tomato and almond

• 3           Tomatoes
• 50 g     Spanish Almonds

Cut the tomatoes in half and grate them onto a tray; season with salt, pepper and sugar. Pour tomatoes into a sieve and let the liquid drain off (saving the liquid for the beans). Chop the almonds coarsely.

Buttery Cannellini bean

• 75 g       Cannellini beans
• 1             Lemon
• 100 ml   Tomato Water
• 100 ml   Olive oil
• 50 g       Butter Arla®
• 1             Bay leaf
• ½           White onion

Cook the beans in water with the onion until you achieve a good texture (soft, but al dente). Cut the lemons in half and grill them hard, then squeeze the juice out of them and mix with the tomato water and olive oil.

When serving; heat the tomato water with the bay leaf, mix in the butter, season with salt and pepper, finally adding the beans.

Garnish

• 75 g       Sourdough Bread
• 100 g     Feta Cheese
• 3            Gem Lettuce
• 50 ml    Habañero oil
• 10          Spring onion

Tear the bread into smaller pieces and fry well in oil and salt. Cut the feta cheese into smaller pieces. Put the gem lettuce in a vacuum bag with habañero oil and seal.

Prior to serving: Take the lettuce out of the bag and season with salt, pepper and sherry vinegar. Char the spring onions with a gas burner.

Serves 8 as part of a menu, or 4 as a main course.

Spicy lamb sausages

• 400 g Minced lamb
• 100 g Lardo, finely chopped
• 2 Cloves of Garlic
• 1 tsp Fennel seeds (crushed/ground)
• 1 tsp Cinnamon
• 2 tsp Salt
• 1 tsp Chiliflakes
• 2 tbsp Smoked paprika powder
• 1 tsp Caraway seeds
• 1 tsp Cumin
• 1 tsp Black pepper
• 5 tbsp White wine

Mix the lamb mince with salt and lardo. Chop the garlic and pan fry for about 4 minutes in a little bit of cooking oil and all the spices. Add the wine and simmer for 1 minute. Allow to cool. MIx the wine and minced meat into an even batter. Place the batter in a piping bag and pipe into sausage casings. Tie them to make a sufficient number of sausages for your party. Prick the skins with a toothpick (to avoid the sausage bursting) and cook in a steam oven at 100°C for 5 minutes, or in a regular oven for 15 minutes. Allow to cool. Pan fry sausages just prior to serving to get the heat back up and to get a nice golden hue to the skins.

Malt mayonnaise

• 1 Egg yolk
• 1 tsp Dijon
• 1 tbsp Malt vinegar
• 300 ml Cooking oil

Place egg yolks, vinegar and mustard in a bowl. Add oil very carefully, just a few drops at the time, then in a thin stream whilst whisking vigourously. Continue whisking until the mayonnaise has achieved a thick consistency. Season with salt and pepper.

Cucumber relish

• 1 Red Pepper
• 200 g Cucumber
• 2 tbsp Mustard seeds
• ½ Danish cress
• 200 ml Pickling liquid

Blacken the pepper with a blowtorch and place in a well sealed bag for 5 minues. Remove the pepper from the bag and pull the skin off, dice into  5×5 mm pieces. Now dice the cucumber into 5×5 mm cubes. Place the mustard seeds in the pickling liquid and cook for 7 min, place cucumber and peppers in the liquid (with the mustard seeds). Just before serving, strain the liquid and add the danish cress. Season with salt and pepper.

Deep fried onions and pickled onion

• 100 g Banana shallots
• 50 ml Plain flour
• ½ White onion
• 50 ml Champagne vinegar

Peel and slice shallots thinly into rings (on a mandolin if you have one). Separate the onion layers and turn over in the flour. Shake off superfluous flour and deep fry in oil (130°C) until golden and crispy. Season with salt and drain on kitchen roll. Chop the white onion finely and mix with the champagne vinegar – set aside until it’s time to serve.

Caramelised spiced sugar & smoked buns

• 100 ml Sugar
• 20 g Water
• 10 Cloves
• 3 stems Long pepper
• 10 twigs Watercress
• 5 Sausage buns

Mix the spices in a spice mixer to a fine powder. Boil sugar and water to a golden caramel, remove from the heat and mix the spices in gently. Pour onto a silicone mat (or baking tray with baking paper) and spread out thinly, allow to cool. Chop finely and set aside until time to serve. Pick the water cress and place in ice cold water.

Put the sausage buns in a container with a tight lid. Add some oil and smoke with smoker, allow the bread to absorb the smoke. Heat the buns in the oven at 180°C for 2 mins before serving.

 Just before service

Place sausages in buns, garnish with the pickled cucumber/pepper, malt mayo and onions. Sprinkle with a little bit of spiced sugar and tuck in!