Simon Hulstone
Te Mana lamb rump, spiced mergez sausage, whipped ricotta , braised red chicory , quinoa , wild garlic salsa verde.
Prep and trim the lamb rump , retain trim for sauce. Cook lamb rump in water bath at 62c for 45 mins
Make jus from shallots , garlic , thyme , stock etc plus five spice.
Cook quinoa , mix with chopped herbs.
Whip ricottta and roche , grind garlic pepper on top.
Roast lamb and allow for rest
Chop tarragon , shallot, wild garlic, anchovy mix together with olive oil.
Slice lamb place on quinoa , cover in salsa . Whipped ricotta to the side.
In separate bowls caramelise they sweetbreads in honey and cashew nuts serve separately.
Vac lab the lettuce in pickling liquid. Serve separate with sour dough croutes
Serve.
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