Lamb shoulder, pea flan, asparagus and a morel jus

Name: Lamb shoulder, pea flan, asparagus and a morel jus
Ingredients: 2 Lamb shoulders; 400 g Peas; 2 Garlic cloves; 2 Thyme sprigs; 5 Mint leaves; 1 Flour; 2 Arbequina olive oil; 1 Picudo olive oil; 4 Asparagus; 1 morel; 100 g Butter; 100 g Broad beans; 100 g Peas; 3 Eggs; Spring onion; Enoki; Lamb jus; 1 morel; 2 Lamb jus; Beech mushrooms; Unsweetened whipped cream

The lamb shoulder contains both short and long muscle fibers. This makes it very suitable for braising, making a roulade, or preparing it whole in the oven.

This recipe consists of:

lamb shoulder
pea flan
asparagus and vegetable garnishes
morel jus

Ingredients

2Lamb shoulders

2Garlic cloves

2Thyme sprigs

2Arbequina olive oil

Spring onion

Lamb jus

400gPeas

5Mint leaves

1Flour

1Picudo olive oil

3Eggs

4Asparagus

1morel

100gButter

100gBroad beans

100gPeas

Enoki

Beech mushrooms

1morel

2Lamb jus

Unsweetened whipped cream

Preparation

Vacuum the lamb shoulder together with the garlic, olive oil, and thyme.
Cook sous-vide at 70°C for 16 hours.
Cut the spring onion into rings.
Pull the meat apart and mix with a little lamb jus and the spring onion.
Take a small amount of the lamb shoulder and pull it into very thin strands.
Dry the strands under a heat lamp or in a dehydrator and fry until crispy in about 20 seconds.

Blanch the peas and blend together with the mint until smooth.
Weigh out 400 grams of cold pea purée and mix with the eggs, flour, and olive oil.
Fill a mold of the desired shape with the purée and cover with foil.
Steam at 85°C for about 15 minutes (time depends on the amount/thickness).

Vacuum the asparagus with the butter and cook sous-vide at 85°C for 40 minutes.
Blanch the peas and broad beans and then glaze with a little butter.
Briefly fry the beech mushrooms and enoki in olive oil.

Clean the morel well and place in the lamb jus.
Let the lamb jus reduce slightly and add a little unsweetened cream.

Place the pea flan in the center of the plate.
On top, place the lamb shoulder with the spring onion in two ring molds.
Spoon the glazed peas and broad beans around, together with the beech mushrooms and enoki.
Cut the asparagus to the desired size and insert in between.
Place a second pea flan on the lamb leg.
Place the crispy lamb leg on the pea flan, together with the asparagus tips.