Ingredients

Lamb Rumps:
1 Whole Lamp Rump
2 Garlic Cloves
2 Sprigs Rosemary
BBQ Lamb Ribs:
Rack of Lamb Spare Ribs
1 Cup Brown Sugar
¼ Cup Smoked Sweet Paprika
3 tbsp Maldon Salt
2 tbsp Coarse Ground Black Pepper
2 tbsp Mild Chilli Powder
2 tbsp Granulated Garlic
2 tbsp Granulated Onion
2 tsp Hot Paprika
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Rubbed Thyme
Pickled Cockles:
1kg Cockles
500g Pickling Liquid
BBQ Aubergine:
50g Balsamic
100g Olive Oil
5g Garlic
100g Cider Vinegar
200g Honey
2 Baby Aubergines
Burnt Onion:
Bunch of Spring Onions
Woscof Onions
2 Sprigs Thyme
100g Butter
Eucalyptus Onion Puree:
5 White Onions
190g Butter
1 Sprig Thyme
125ml Double Cream
150ml Milk
4g Eucalyptus
2g Maldon Salt
Salsa Verde:
80g Watercress
6 Anchovy Fillets
1 Handful of Mint Leaves
1 Handful of Parsley Leaves
2 tsp Dijon Mustard
1 Garlic Clove Crushed
8 tbsp Extra Virgin Olive Oil
Juice of 1 Lemon
2 tbsp Capers
Sweetcorn:
2 Corn Cobs
120g Salted Butter
16g Dried Elderflowers
Maldon Salt
Baked Potato:
4 Jacket Potatoes
75g Cream
75g Buttermilk
35g Extra Virgin Olive Oil
Maldon Salt
Chives
Meadow Sweet Salt:
Dried Meadow Sweet
Maldon Salt
Garnish:
Sea Rosemary
Samphire
Sea Beet
Sea Purslane
Long Leaf Spinach

Method

For the lamb ribs; mix all dry ingredients in a pestal and mortar, rub over the ribs wrap in Clingfilm and leave to marinate overnight. Place ribs on BBQ and smoke at low heat for 3 hours (approximately 110˚C), wrap the ribs and cook for a further 3 hours. Once cool split the ribs and paint with BBQ sauce and finish on BBQ until sticky.
For the lamb rump; rub the lamb with garlic and rosemary, olive oil and seasoning. Leave to infuse for 15 minutes. Place on BBQ turning every 5 minutes until temperature reaches 55˚C. Rest for at least 15 minutes.
For the mussels; steam until open, remove from shells (keeping some shells for dish presentation). Heat pickling liquid and submerge the cockles.
For the BBQ aubergine; cut aubergines in half lengthways, BBQ on both sides, keeping al dente and place in shallow over tray. Heat rest of ingredients for pour over aubergines, cover with greaseproof parchment paper and kitchen foil and steam at 90˚C for 20 minutes.
For the onion; blanch whole spring onions in salted boiling water for 30 seconds and shock in ice water. Place peeled Woscof onions in a vacuum pouch with thyme and butter. Seal and cook at 90˚C for 5-8 minutes, ensuring the onions are not too soft.
For the onion puree; slice onions and slowly cook until soft but ensuring they do not colour (this should take 2-3 hours). Heat milk and cream with eucalyptus and thyme and infuse for 30 minutes. Place cooked onions in a blender with the butter and cream infusion, blend and pass.
For the corn; shuck corn and place in vacuum pouch with butter, seal and steam at 90˚C for 40 minutes. Season with Maldon salt and dried elderflower or meadow sweet.
For the baked potato; bake potato at 180˚C for 1 hour. Remove from oven and remove the top quarter and scoop out cooked potato, being careful not to split the skin. Return the potato skin back to the oven to crisp. Weigh 200g of cooked potato, place in blender with 100g of boiling water, cream and buttermilk. While blending slowly add olive oil; check for seasoning (keep in mind to make the potatoes extra salty as they will double in volume). Place in siphon gun and check with 2 N2O bulbs. Place in bain-marie at 70˚C
For the Salsa Verde; blend all ingredients in a blender.
Blanch all sea vegetables in a butter emulation, do not season.

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