Courgette purée, red pepper foam, confit cherry tomatoes and baby spinach make a colourful and flavourful accompaniment to lamb shoulder.
For the lamb shoulder, in a heavy based frying pan fry the diced lamb shoulder in a little pomace oil until browned all over, then set aside.
In the same pan, fry the the diced vegetables, garlic, thyme and anchovies until very lightly golden-brown. Return the lamb to the pan, add the stock and simmer very gently for about an hour.
Preheat the deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Using a Japanese turning vegetable slicer, cut the potatoes into long strings of spaghetti. Season with salt and freshly ground black pepper and carefully wrap the potato strings around the outside of a 5cm/2in chefs' ring covered with baking parchment. Lower the potato-wrapped chefs' ring into the deep-fat fryer and fry until golden-brown. Then carefully remove with a slotted spoon and set aside to drain on kitchen paper. Allow to cool slightly before carefully removing the chefs' ring. Set aside.
For the rack of lamb, seal the lamb in a vacuum pack bag. Cook in a temperature-controlled water-bath at 65C for 25 minutes.
Remove the lamb racks from the vacuum pack bag, add to a frying pan over a low heat with a knob of butter. Fry gently for 15 minutes, basting occasionally with butter. Then set aside to rest in a warm place.
For the courgette purée, heat some pomace oil in a frying pan and gently fry the shallot, garlic and thyme until softened. Then add the courgette and fry gently until slightly golden brown.
Add the chicken stock and bring the mixture to the boil. Add the double cream and bring it to the boil once more. Then finally add the spinach.
Remove from the heat and drain the spinach, retaining the cooking liquid. Blend the spinach to a purée, adding enough of the cooking liquid to create a smooth purée (probably about 150ml/5fl oz). Strain through a fine sieve and keep warm for serving.
For the red pepper foam, heat some oil in a frying pan and gently fry the shallot, garlic, thyme and peppers until cooked through.
Add to a blender with the cream, milk and sugar ester and pulse until smooth. Then just before serving, blend with a hand blender until you have a foam.
For the confit cherry tomatoes, add the oil and rosemary to a pan and heat to 70C/158F. Pour over the cherry tomatoes. They will start to soften and take on the flavour. Set aside.
For the aubergine, dice the aubergine into cubes and fry in butter. Add the olives and remove from the heat.
For the lamb sweetbreads, blanch the sweetbreads in salted water for 2-3 minutes. Drain, allow to cool slightly and peel off the skins. Fry in butter for 2-3 minutes on each side until golden-brown.
For the spinach, fry the spinach in a little butter until wilted and bright green.
To serve, spoon the lamb shoulder into the potato tube and place it on the plate. Add three little mounds of spinach with three of the confit tomatoes and a few cubes of aubergine. Then place the sweetbreads on top. Carve the lamb rack into three and place over the sweetbreads. Spoon some of the red pepper foam on top of the lamb shoulder. Finally add a few dots of the courgette purée onto the plate.
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