Ingredients

Imam bayildi:
3 aubergines,
300g diced onion,
6 Plum tomatoes,
1tbs cumin seeds,
60g Golden sultanas,
1tbs Coriander powder,
Xanthan gum
Lamb jus base:
3 Kg chopped lamb bones
500 g lamb fat
5 carrots
3 onions
2 white leek
2 heads fennel
3 bottles white wine
2 sprigs thyme
2 sprigs rosemary
2 bulbs garlic
500g deseeded tomatoes
½ chicken stock
½ veal jus to cover
Roast Devon Lamb:
2 x five bone rack of lamb – French trimmed
250g lamb sweet breads – rinsed for 12 hours in running water
Mirepoix – (0.5 white onion, 1x carrot, 1 stick celery, 2 x garlic clove , 2 sprigs thyme, 1 x bay leaf, 2 x white pepper corns and salt.)
10 nocellara olives - pitted and halved
28 small florets of purple sprouting broccoli
100g imam bayildi
200ml lamb jus base
Mirepoix – (0.5 white onion, 1 carrot, 1 stick celery, 2 garlic cloves , 4 sprigs rosemary, 1 bay leaf) 150ml red wine , 200g lamb bones/ trim from the saddles chopped small.
4 baby aubergine approx. 3 inch
80g blond miso paste

Method

Imam bayildi:
Cut the aubergine into 1 inch pieces and salt for 30 minutes,
Deep fry in rape seed oil oil until golden brown,
Toast cumin seeds, sweat the onions and cumin until lightly caramelised and soft,
Skin tomatoes and roughly chop,
Boil sultanas in water for 2 minutes to soften, take off heat and leave to rehydrate,
Blitz all the ingredients together with the ground coriander,
Add a pinch of xamthium if needed,
The puree should be smooth and shiny,
Pass and season.
Lamb jus base:
Roast lamb bones in the oven until nicely caramelised with the lamb fat,
Cut all veg into mirepoix, roast until golden and add to the bones, add the tomatoes and cook out,
Pour in the white wine and reduce until sticky,
Cover with the chicken and veal stock and bring to a simmer,
Take from stove and transfer to a suitable container tin foil ready for the oven,
Cook the base on 90oc for 8 hours,
Skim, then pass the base through muslin cloth and chill,
Remove the remaining fat and use to emulsify into the sauce to order.
Roast Devon Lamb:
For the sweet breads bring a pan of water to the boil with the mirepoix.
Once boiled turn down to a gentle simmer, add the sweet breads and cook for four to five minutes. Carefully remove from the liquor and peel any fat and the membrane away whist there still warm.
Chill for service.
For the lamb sauce roast the trim in a pan until evenly caramelised then remove from the pot.
Next sweat the mirepoix until soft and replace the bones back into the pan.
Deglaze the pan with the red wine and reduce until sticky.
Cover with lamb base and rosemary.
Simmer for 30 minutes and leave to infuse for an hour. One infused pass through muslin cloth and taste.
For the aubergines steam for 10 minutes at 100oc then cool.
Cut in half and smear with the miso paste.
Bake at 160 for 30 minutes or until golden.
To cook the lamb gently render fat of the lamb racks in a pan until golden and crisp, turn the heat up slightly and brown the other sides.
Add 50g salted butter to the pan and baste the lamb to get an even colour and cook.
Once golden cook in the oven at 85oc until the core of the lamb reaches 54oc.
Rest in the alto sham.
To finish the dish heat all the separate components - the imam bayildi, warm and put into a bottle, warm the sauce and blanch the broccoli.
Roast the sweet breads in foaming butter until golden. Warm the olives in a little basilica olive oil.
Flash the aubergines through the oven and brush with clarified butter.
Carve two cutlets per portions and brush that also. Finish the lamb with a sprinkle of fleur de sel and arrange on the plate as the picture.
Finish with a drizzle of basilica olive oil and the sauce on the side.

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