Cordicelle with white lamb ragout
For the sauce Trim the excess fat off the lamb, season with salt and pepper and fry gently in some hot oil for 10 minutes. Chill to 4° C and place in a vacuum pack with the juniper berry, the spring...
Ingredients
- 1.0 g lamb
- 1.0 whole juniper berry
- 2.0 whole scallion
- 1.0 whole celery
- 1.0 whole myrtle
- 1.0 whole garlic
- 1.0 whole white wine
- 250.0 g ice
- 2.0 whole olive oil
- 250.0 g flour
- 50.0 g water
- 50.0 g egg
- 100.0 g tomato
- 50.0 g thyme
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