Butcher the short saddle and portion, score the skin and seal in a sous vide bag with thyme and lamb fat. Place in water bath for 15 to 20 mins.
Scotch Lamb Belly Toast all the spices in a pan then blitz to a fine powder with the sea salt. Lay the three bellies out on the work surface and sprinkle liberally with seasoning spices. Then sieve a small layer of the meat glue on between each belly and apply pressure on the bellies with your hands to make sure all the surfaces of the bellies make contact. Mix the duck fat with the garlic and thyme and pour into sous vide bag with the lamb belly’s and vacuum pack. Cook this for 7 hours at 75oc. Take the lamb out the bag and press between two flat trays lined with parchment paper until cooled continue to press in fridge until overnight. Cut this into rectangle pieces.
Pommes Dauphine
Firstly make the choux by melting the butter and water together in a pan, add in the flour and cooking out on the stove for 2 to 3 minutes. Remove from heat and beat in the egg then cover with cling film to stop a skin from forming. Once cool mix choux with the mash potato and weigh into 8 gm balls.
Anchovy Beignet
Chop the anchovies, olives and Caper then mix together. Wrap in a basil leaf long ways and leave to set then Panne in flour, egg and bread crumb then refrigerate.
Smoked Aubergine
Take the aubergines and burn the skin over an open flame or on the solid top, then wrap in tin foil with the aromatics and seasoning. Bake in the oven for 10 minutes then leave to cool slightly. Peel the skin from the aubergines then chopped the flesh very finely, season with yoghurt, salt and pepper to taste.
Garnish
For the tomatoes top with a fine slice of garlic, thyme, salt and sugar. Then drizzle with olive oil and sherry vinegar leave in warm oven for 4 hours to dry slightly.
For the globe artichoke
Pan roast in olive oil until golden, add in shallot, garlic and aromatics, turn the artichokes before deglazing with white wine, and then keep adding chicken stock until tender. Then add in the remaining ingredients. Season to taste.
Whilst doing the garnish to finish the dish complete the remaining tasks Seal the lamb, render the fat first in a medium high pan then colour the other sides and rest for 5 minutes on the side. Place the belly in a pan hot with a little oil to colour, deglaze with lamb stock until it coats the belly. Cook the sweetbread nuggets a pan hot pan with a little oil, then add butter so the sweetbreads will caramelise golden brown in the foaming butter. Deep fry the pommes dauphine and the breaded anchovies. Heat a little aubergine.
Finally plate the dish.