Lamb terrine with bulgur, minted broad beans and morel toffee

(Slow-cooked lamb shoulder)

2.8 kg lamb shoulder

2u rosemary (Rrama)

6g it

2g Ccafé

2ml olive oil

Soak the leg of lamb in a salted water bath for a few hours. Pat it dry, cut it into pieces, and place it in a vacuum bag with the remaining ingredients. Cook at 78°C for 16 hours. After this time, remove the lamb, debone it, and place it in molds. Set aside.

(Mint broad beans)

6kg broad beans (pods)

1 liter of water

1 bunch of mint

200ml olive oil

Blanch the mint, dry it, and blend it with the oil; set aside. Meanwhile, shell the broad beans, put the water in a pot, add salt, and bring to a boil. Blanch the beans for 30 to 60 seconds, depending on their size. Cool and peel them. Set aside in the mint oil.

(Bulgur and sun-dried tomatoes)

220g bulgur

125g sun-dried tomato

First, rehydrate the sun-dried tomatoes in hot water. Once rehydrated, dry, chop, and set aside in olive oil. Next, bring water to a boil in a saucepan, add the bulgur, reduce the heat to low, cover, and cook for 10-15 minutes. Let it cool. Mix the bulgur, the tomatoes, and a little of the mint oil from the broad beans, then set aside.

(Morel toffee)

60g morels (fresh or dried)

250g sugar

125ml nata

Make a stock with the lamb bones and reduce until it reaches a demi-glace consistency. Cook the morels until they release all their (toxic) water and add them to the stock while it reduces. If using dried morels, rehydrate them, sauté them, and add them to the stock while it reduces. Separately, in a saucepan, melt the sugar and, once it caramelizes, add the cream all at once and stir. Mix 1/3 of the toffee sauce with 2/3 of the morel sauce. Set aside.

Unmold the lamb terrine and portion it. Sear two pieces on a griddle and plate them. Brush the lamb with the morel toffee. Add a spoonful of bulgur and some broad beans around it.