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Confit lamb neck

Confit lamb neck with butter-glazed truffle potato, green asparagus, broccolini, spring onion and a rich morel jus.Slow-cooked lamb neck served with butter-glazed truffle potato, green asparagus and broccolini, finished with sautéed spring onion and a rich morel jus.

Ingredients

Garlic
Oil and butter (for frying)
Lamb neck
Thyme

Spring onions (2 per person)

Bimi
Green asparagus

Truffle potatoes

Madeira
20gDried morels
1Shallot
300mlLamb jus
20gCold butter

Yogurt (salted)
Tarragon oil
Mustard cress

Preparation

  1. Remove the lamb neck from the fat and pat completely dry.
  2. Heat a pan with a little oil and butter.
  3. Add crushed garlic and optionally a sprig of thyme.
  4. Brown the lamb neck on all sides and baste with the foaming fat.
  5. Let rest for 5 minutes and slice into nice pieces.

  1. Cut the spring onion into pieces of 3/4 cm.
  2. Briefly fry in butter until lightly caramelized and season with salt.

  1. Remove the woody bottom from the green asparagus and blanch briefly (1 minute).
  2. Blanch the bimi for about 2 minutes.
  3. Briefly glaze in butter and season with salt.

  1. Wash the potatoes thoroughly.
  2. Boil them in their skins in plenty of salted water until cooked, without letting them break apart.
  3. Drain and let them steam dry briefly.
  4. Peel them while still lukewarm and cut to the desired size.
  5. Gently melt the butter in a wide pan, add the potatoes and continuously baste with the butter.

  1. Soak the morels in warm water.
  2. Sauté the shallot until translucent.
  3. Add the morels and briefly fry.
  4. Deglaze with madeira, add the jus and reduce.
  5. Finish with cold butter.

  1. Place the truffle potato in the center of the plate.
  2. Arrange green asparagus and bimi playfully around it and place the sautéed spring onion in between.
  3. Dress the sliced lamb neck on top.
  4. Spoon the morel jus around the dish.
  5. Add a few spoonfuls of lightly salted yogurt to the plate and finish with drops of tarragon oil and mustard cress.