Ingredients

Saddle of lamb- langoustine mousse
Saddle of lamb roughly 100 grams per portion
1 chicken breast skin off
1 whole egg
200ml double cream
200 grams raw diced langoustine tail
1 clove of garlic
chopped coriander
Mung bean dhal/ puree
500grams mung beans
2 litres of water
6 cloves of garlic
1 shallot finely chopped
1 birds eye chilli
Roughly 200 grams Isle of Wight tomatoes chopped
6 curry leaves
3 cardamom leaves
25grams coriander
2 black cardamom pods
1 tsp toasted black mustard seeds
sherry vinegar and salt to taste
Langoustine stock
1 kilo roasted langoustine bones
2 litres of water or chicken stock
1 star anise
pinch of saffron
200 grams tomatoes
1 fennel chopped
2 shallots chopped
3 cloves of garlic crushed
2 tbl spoons of rice
salt
dry white wine
Garnish
wilted baby leaf spinach
tomato diced
whole cooked mung beans
finely picked frisse lettuce

Method

Lamb
Prepare lamb rack by deboning and removing fat, sear in a hot pan and place into the oven for 4 minutes. Rest the lamb until cool then place langoustine mousse on top of the lamb, wrap in cardamom leaves and cling film and steam for a further 7 minutes. Once cooked rest, remove from cling film, unwrap cardamom leaves and gently slice in half.
Langoustine mousse
Blanch and peel langoustine, removing the intestinal tract, dice and leave to the side. Remove any sinew and skin from the chicken breast, dice and place in a blender with egg double cream and blend until a smooth mousse. Season and add chopped langoustine and herbs, leaving to rest in the fridge.
Mung bean dhal
Place mung beans in a pan, cover with cold water add herbs and spices, gently bring to the boil and leave to simmer for 25 minutes until the mung beans are tender but not mush. Drain the mung beans reserving some of the water, place ¾ of the beans into a blender with tomatoes, salt and blend until it is a thick smooth puree. The other ¾ of mung beans are to reserve for garnishing on the plate.
Langoustine stock
Roast langoustine heads and bones in a pan, add chopped vegetables, 2 spoons of rice, saffron and star anise and cook for a further 5 minutes. Deglaze the pan with a splash of white wine or brandy, cover with cold water, bring up to the boil and simmer for five minutes. Pass the stock off and reduce the liquor to the required consistency.
Garnish
Peel and de seed tomatoes, finely dice, add a few of the cooked mung beans and any cooking juices from lamb and a splash of oil, salt and pepper. Finely pick the frizze lettuce, wilt the baby leaf spinach gently and arrange as you like.

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