Lamb neck, smoked potato and wild garlic salsa verde recipe

Ingredients

Lamb neck:
• 2 kg lamb neck, (rolled loin portion)
• 40 g Maldon sea salt (or 2% of total lamb weight)
• 40 g caster sugar (or 2% of total lamb weight)
Wild garlic salsa verde:
• 150g (100g if young and very strong) wild garlic
• 50g silver skin anchovies in oil
• 2 free range eggs
• 50g cornichons
• 25g Lilliput capers
• 50g breadcrumbs
• 150g e.v.o.o
• 80g baby spinach
• (1 dash sherry vinegar)
• salt and pepper
Smoked potato mousseline:
• 2 kg peeled rooster potatoes
• 1.4 l whole milk
• 1 l double cream
• 500 g unsalted butter
• salt
• hay
Potato crisp:
• 300 g julienne potatoes
• 40 g melted butter
• salt
Finish dish:
• Wild garlic leaves
• Marinated anchovies
• Lamb sauce reduction

Method

Lamb neck:
1. Mix salt and sugar together.
2. Unroll the lamb neck season the lamb season evenly using all of the salt and sugar mix
3. Roll the lamb neck tightly in cling film and vacuum pack.
4. Cook sous vide in Rational oven for 12h at 82C
5. Cool in ice bath.
6. Slice into 100gr portions.
Wild garlic salsa verde:
1. Boil the eggs for 9 min then cool immediately in ice water and peel.
2. Blend together wild garlic, spinach, anchovies, cornichons, capers, eggs and e.v.o.o until smooth
3. Add breadcrumbs and pulse to combine.
4. Season with sherry vinegar, salt and pepper to taste.
Smoked potato mousseline:
1. In a deep tray put a layer of dry hay at the bottom and place a tin with the butter on top.
2. Triple cling film the tray, then use tin foil to protect it.
3. Place on the stove start the smoking process leave for 30 to 40 min.
4. Half the potatoes lightly season them with cooking salt and steam them in the Rational oven set at 130C steam for 25 min.
5. Warn up the milk and cream and blender with the cooked potatoes until smooth then emulsify the smoked butter.
6. Check seasoning
Potato crisp:
1. Mix all together and lay flat on a silicone mat
2. Bake at 160C in Rational oven between two silicone mats and heavy trays until golden and crisp.
Finish the dish with the wild garlic leaves, marinated anchovies and lamb sauce reduction.

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