Method:
Start by making the onion sauce, to do this peel the onions and slice 2cm thick, brush each slice lightly with the oil before placing into sauté pans on a low heat (the slower you caramelise the onions the better the sauce will be).
Caramelise the onions turning occasionally until dark brown before adding to a saucepan with the chicken stock, deglaze the pans with the water and add this to the pan too.
Simmer the sauce until deep in flavour and it is reduced until around 200ml before seasoning. Pass the sauce and thicken with the kuzu, keep warm.
For the aubergines skewer them onto forks and burn the skins slowly turning over an open flame. Once all the outside skins are black wrap each aubergine individually in cling film and allowing to steam for 30 minutes.
Once steamed the skins will be soft, now remove the aubergines from the cling film, cut in half lengthways and scoop out the flesh before chopping fine along with the anchovies, season lightly and place into a saucepan keeping warm.
To make the shallot rings peel and slice the shallots 1/2 cm thick, before removing any membranes, place the rings into the milk for 30 minutes, now remove from the milk and toss them in the buckwheat flour and deep fry until golden. Remove from the fryer and season lightly.
Bone the Scotch Lamb saddle, skin and trimming the sinew off the two loins.
Reserve the bellies, bones and all the fat trimmings.
Make the brine by bringing the water and salt to the boil before allowing to cool. Once cool place the fillets in the brine for 45 minutes.
Place the fat trimmings into a pan on a low heat to render the fat down. Once rendered strain and reserve the liquid fat to one side to cool.
Once the Scotch Lamb loins are brined and the fat rendered and cooled, remove the loins from the brine and dry on a cloth before placing into a vacuum bag with 20g of the rendered fat.
For the Scotch Lamb bellies season them well and roast in pans until golden, reserve to one side. Peel the onion and carrot, chop them along with the celery to 3cm mire poix, now add the oil to the pan along with the carrot, onion and celery and cook gently until golden brown. Once golden add the white wine and reduce to a glaze before adding the sherry now reduce this by half.
Next add the thyme, garlic, tomatoes, veal stock and chicken stock. Bring this to the simmer and add the Scotch Lamb bones and bellies before covering with a cartouche and place into the oven at 180oc for 2-3 hours until tender.
Once the bellies are tender allow to cool slightly in the stock before taking out and picking down removing and gristle or excess fat. Once picked down check the seasoning and reserve to one side (this will be used in the potato).
For the potato roulade peel the potatoes and slice using a Japanese vegetable sheeter. Brush the sheets with clarified butter and add some Scotch Lamb belly spreading evenly along the sheet, add the picked thyme. Roll the potatoes up without too much force to keep the filling in. Wrap and tie them in cling film, poke a few holes in them with a cocktail stick. Heat the remaining clarified butter to 140°c in a saucepan and drop the potatoes in. Cook until tender before removing and cooling. Once cooled remove from the cling film and slice 3cm long.
To make the goats cheese dumpling blend the milk, salt, goats cheese and kuzu in a thermomix until smooth. Place into a medium saucepan and whisk continuously until the mixture boils, cook for 5 minutes whisking constantly.
Remove from the heat and allow to cool for 5 minutes before putting the mixture into a piping bag. Pipe the mixture onto cling film and roll 1cm thick. Allow to set in the refrigerator for 4 hours. Once rested remove from the cling film and cut into 3cm long pieces.
To finish the dish place the lamb into a water bath at 65°c for 12 minutes. Once cooked remove and sear in a hot pan with the lamb fat, remove and rest. Add the potato to the pan and colour each end, put through the oven until warm. Heat the dumpling in warm water for 5 minutes and warm the aubergine. Plate the dish by cutting each loin into 4 pieces, add two pieces of the loin to each plate, one potato roulade, a quinelle of the aubergine, finish by adding the warm dumpling, shallot rings and sauce the dish tableside.