Lamb tongues

Mix the water, salt and nitrate salt to make the brine, place in a vacuum bag with tongues and seal.
Cook at 90c for six hours until soft.
Leave to cool to 50c, remove from bag and peel the skin off. Leave in the liquid, chill to fridge temperature.
Dice into 5ml ready for the sauce.

Barnsley chop

Mix the salt and water to make the brine.
Brine the lamb for six hours, drain.
Remove the bark from the fat, debone and tidy up any sinew on the loin and fillet.
Once tidy put a light dusting of meat glue over the loin, place the fillets back in and dust again on top. Fold the belly over the fillets and wrap in cling film tight, making sure to keep the shape of a Barnsley chop. Leave to set for 4 hours.
Place in Rational on the steam setting at 60c, place the probe in the centre of the Barnsley chop and bring to 56c, once up drop the oven temp to 56c and continue to cook for 1 ½ hours.
Once out chill in an ice bath.
Portion the lamb chop into 200g, a short saddle should get four portions.
On a plancha render the fat until crispy, then place in a pan of foaming butter until caramalised all over, leave to rest, you are looking for a core finishing temperature of 56c.

Red wine sauce

Sweat the shallots in the powdered star anise until a good colour is achieved
Put the rest of the ingredients into a pan and bring to the boil
Cook out for two hours on a medium heat and reduce by 1/3
Pass through a chinois then a sock

Sauce reform

Sweat the shallots in a pan until soft and sweet.
Add the red wine sauce base and butter.
Reduce to one litre
Make a bouquet garni with the thyme and tarragon and infuse fin the sauce for 10 minutes. Add the red wine.

Serving

Place the Barnsley chop on the centre of a plate.
To the sauce add one tablespoon of diced gherkins and one tablespoon of diced lamb tongue, one teaspoon of truffle paste and mix. Pour over the lamb until completely covered, serve!