Lamb Loin, Green Onions, Ramson Leaves and Flowers

For the lamb loin

Prep the lamb, remove the bark, the fillet and the belly. Trim down the fat.

Render the lamb in a hot pan. This can be done in advance if you like. 

Cook the lamb on a wire rack in a 170°C oven until the core is 42°C. Around 8-10 minutes.

Leave to rest for at least 10 minutes.

For the green onion purée

Sweat the sliced shallot in the butter, cook on a medium heat fairly quickly to preserve the colour. Towards the end of the shallot cooking, add the water and evaporate it totally to ensure that it's all cooked evenly.

Pick, wash and drain the spinach.

When the shallot mix is cooked through, add the spinach and cook down.

Blend and then pass onto a gastronomic tray to cool down rapidly.

For the lamb sauce

Roast the bones in the oven until golden.

Roast the shoulder in a hot pan until golden, then drain and remove.

Add onion and garlic to the pan, deglaze and cool until caramelised.

Add tomato purée and cook out.

Add the bones and shoulder back to the pan.

Cover with chicken stock and the bay leaf then pressure cook for 90 minutes.

Pass and reduce until it reaches a sauce consistency, season with fig leaf vinegar.

For the confit onions

Clean the onions or leeks in running water, taking out the first layer if necessary.

Place the onions and aromatics in a frying pan, half covered in the rapeseed oil, lid on, gentle cooking (below simmering ideally) until soft but still slightly firm. 

Steam in a 91°C oven until cooked (around 8 minutes).

Ice.

For the crumpets

Mix the sugar, milk and boiling water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until frothy.

Combine the flours in a large mixing bowl with the salt. Stir in the liquid and mix vigorously until smooth. Cover and leave in a warm place for between one-and-a-half to two hours until the batter is a mass of tiny bubbles.

Mix the bicarbonate of soda with 50ml of warm water and stir it into the batter. Cover and leave in a warm place for 30 minutes.

Put rings flat on a medium-hot pan, add lamb fat and ladle a spoonful of batter into each, so they are about half full.

Cook until the top is dry and festooned with holes, then push the crumpets out of the rings (you may need a knife for this operation). If eating immediately, toast the tops under a hot grill until golden, then serve. If you're keeping them, cool on a wire rack, then toast on both sides to reheat.

For the lamb broth 

Roast the lamb shoulder in a pan until brown. Drain.

Sweat the onions, garlic and thyme.

Add all ingredients to the pan and boil.

Pressure cook for 90 minutes.

Pass and chill. 

For the raft (a combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass): blend the chicken in a food processor, add the egg white and further blend.

Place the lamb broth in a saucepan, add the chicken mixture from cold, stir, then bring to the boil, slowly.

Do not stir anymore. When ready, there will be a raft on the top. Turn off the heat and carefully make a hole at the centre of the raft.

Using a ladle to go through the raft, pass the clarified broth through a colander and cheese cloth.

Warm up the clarified broth and season with the dashi concentrate and rice vinegar to taste.

Plating

Once rested, remove the lamb from the bone and carve it into 8 slices. Take a flat plate, and with a sauce spoon, place the purée on one side, then the confit onions/leeks on the top, and finally place some small, washed, ramson shoots and flowers. On the other side, place the slice of lamb, then sauce in the middle.

Serve the broth in a cup and the crumpets on a bread plate, both on the side.