“The coumarine which is released when heating hay adds a specific aroma to the lamb.”-Kobe
neck of lamb [St. Bernardusbeerr | mirepoix | aromats | lamb fond]
leg of lamb [pepper | salt | transglutaminase | hay]
turnips [stock | 40 g shallot | 100 g cabernet vinegar | 10 g hazelnut oil | 160 g arbequena (olive)oil | 60 g sunflower oil]
salsify | onions | mustard | maltodextrose
→ Marinate the neck of lamb for 24 hours in the St. Bernardusbeer together with the mirepoix en de aromats. Vacuum package with the lamb fond and cook for 36 hours at 63°C. Debone. Slice the onions and dry for 48 hours at 70°C. Flash fry. Debone the leg of lamb, season with pepper and salt, and glue together with the transglutaminase. Cook in the Roner for 48 minutes at 63°C. Preheat the hay in an oven at 210°C. Brown the meat and cook for 4 minutes in the hay. Leave to rest and carve. Slice the turnips on the mandoline. Boil half in stock. Marinate the other half in a mix of shallot, cabernet-vinegar, hazelnut oil, arbequena olive oil and sunflower oil. Vacuum package the salsify and cook at 90°C till just tender. Reserve part of it and cook the rest further. Blitz to a smooth cream in the blender. Combine the mustard with the maltodextrose and dry to a powder.