Breast of lamb, mustard oil and salad

Serves 2 Starters and mains

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Method

First mix the salt and 2 litres water to make a brine. Carefully bone the lamb breast, losing as little meat as possible. Vacuum-pack the meat with the brine for 24 hours. Rinse the salt from the meat and vacuum-pack it. Cook in a water bath at 63C/145F for 24 hours, and cool. When cold, cut out 2 small squares of 35-40g per person.

Remove the outer leaves from the Romaine lettuces and discard. Cut out the roots with a knife. Remove the tough outer skin of the roots and halve them. Blanch the roots for 2 minutes in salted water, then cool in ice water. Soak all the leaves in ice-cold water and rinse any dirt from them. Cut the stems off the cauliflower and use the florets for another dish. Peel the stems and remove the fibrous strings on the outside. Blanch the stems for 1-2 minutes.

To make the salad emulsion, rinse the Romaine lettuce leaves, blanch until tender and cool. Boil the egg for 7 minutes, then break open and remove the soft yolk. Warm the chicken glace a little to soften it. Blend the leaves, yolk, garlic and glace. Emulsify the oil into the mix. Strain, and add the instant food thickener. To make the sauce, warm the lamb glace and season with the vinegar.

Sauté the lamb on the skin side until crisp, then add the chicken glace to glaze it all over. Sauté the salad roots briefly in a warm pan, and heat the leaves by pouring a few tablespoons of warm butter over them. Warm the stems in a little water and butter. Put the lamb on the plate and add a few smears of the salad emulsion.

Strain excess butter from the salad leaves, season with salt and add to the plate. Arrange the stems and leaves around the plate and add the rapeseed (canola) oil, chopped shallots, parsley and capers seconds before serving.