Name: Lamb in a pond of loveliness
Yield: Serves 8 Main Course Portions
Ingredients: 12 nasturtium leaves, 4 cut in half – refreshed in ice water and patted dry on paper towels; 40 ml tapenade – 5ml per serving; 160 g spinach purée – 20g per serving; lemon zest – to garnish; 24 baby potatoes; 24 shards black squid ink sponge; cold salted water; porcini powder – to sprinkle; 16 whole baby onions; coarse salt; 24 waterblommetjies; 100 g chicken stock; 40 g butter; onion ash powder – to sprinkle; 1.5 kg lamb loin – deboned; 15 g lemon juice; 5 g salt; 400 ml beef jus – 50ml per serving

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Les Étoile de Mougins is a festival in the little town of Mougins outside Cannes. Over the last few years I have been invited to cook there with chefs from around the world showcasing local fare. This is a dish I did there with waterblommetjies and karoo lamb. The sous vide method for cooking the waterblommetjies is great for restaurant purpose and presentation but I still prefer them slightly overcooked in a good lamb broth or stew.