Lamb en croute, courgettes and mint

Ingredients

Fresh Meat

  • 1 short saddle of lamb, loins removed and trimmed of fat and sinew (you can ask your butcher to do this for you – ensure you keep the bones to make the sauce)
  • 1/4 lamb shoulder, roughly 500g in weight
  • 1kg duck fat, or 100g duck fat, depending on if you're using an oven or sous vide to cook the shoulder
  • lamb bones, and trimmings, kept from the saddle, chopped

Fruit & Vegetables

  • 2 onions, finely sliced
  • 4 spring cabbage leaves, blanched
  • 1/2 garlic clove, crushed
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 garlic clove, sliced
  • 1 red pepper, deseeded and sliced
  • 1 shallot, sliced
  • 250g of button mushrooms, sliced
  • 2 shallots, sliced
  • 1 garlic clove, sliced
  • 2 small courgettes, finely sliced lengthways
  • 1/2 garlic clove
  • 1/2 lemon, juiced

Store Cupboard

  • 250g of puff pastry, rolled into a 3mm thick rectangle and chilled in the fridge
  • 1 sprig of rosemary, chopped
  • salt
  • pepper
  • 160g of salt
  • 80g of sugar
  • 1 sprig of rosemary
  • 50g of honey
  • 5g of salt
  • 1g of black pepper, crushed
  • salt
  • pepper

Beverages

  • 2l water
  • 100ml of white wine

Spices & Dried Herbs

  • 2 bay leaves

Dairy

  • 300g of Greek yoghurt

Salad & Fresh Herbs

  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • 1 sprig of thyme
  • 4 mint leaves, julienne

Delicatessen

  • 250ml of veal stock
  • 15ml of white balsamic vinegar

Oils & Vinegars

  • 50ml of balsamic vinegar
  • 2 dashes of olive oil
  • 50ml of olive oil

Speciality Ingredients

  • 1 tsp truffle paste