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Lamb neck with potato mousseline

Slow-cooked lamb neck on creamy mousseline potato, harmonious and elegant.

Ingredients

Garlic
Rosemary
1Shallot
Thyme
rapeseed oil
boneless lamb neck

Peas
Fresh tarragon leaves
Salted butter
Poultry stock
Mashed potatoes
Olive oil

50gGastrique
170gEgg yolk
220gQimiQ
440gMelted butter

Herb crumble

Preparation

  1. Heat the oil with some thyme, rosemary, garlic, and shallot.
  2. Pour this over the lamb neck.
  3. Place in a slow cooker (oven without fan) and cook for 12 hours at 92°C.
  4. Remove from the oil.
  5. Let cool (easier to slice) and gently reheat each slice before serving.

  1. Put (frozen) peas in a thermoblender.
  2. Add some fresh tarragon leaves and poultry stock.
  3. Use just enough stock so that the peas are covered for ¾.
  4. Blend and cook the mixture at 90°C, full power for about 10 minutes.
  5. Add a knob of salted butter near the end.
  6. Strain the mixture.
  7. Mix this into a soft potato purée and finally whisk in some olive oil until you have a warm, creamy mixture.

  1. Blend all ingredients in a blender on full power until smooth.
  2. Strain the mixture and season with pepper and salt.
  3. Transfer to a siphon, charge with two cartridges, and keep au bain-marie (60°C).

  1. Brush the center of a plate with olive oil using a brush.
  2. Sprinkle the plate with green herb crumble.
  3. Turn the plate over so you have a nice layer on the plate.
  4. Arrange the remaining ingredients around it.