Lamb Recipe with Onion Purée

Ingredients

• 4 lamb fillets, preferably the under fillet
• 1 knob of butter
• olive oil
• 2 sprigs of thyme
• salt
• pepper
• 1/2 shoulder of lamb, spring lamb, approximately 1kg in weight
• lamb fat, rendered
• 1 lamb belly
• 200g of lamb fat, rendered, or duck fat
• 200g of sea salt
• 20g of seaweed, dried
• 100g of fresh gutweed seaweed, or if you can't get it, 30g dried nori sheets
• 250g of unsalted butter
• 70g of breadcrumbs, dried
• 10g of sea salt
• juice of half a lemon
• 200g of curly kale
• 25g of unsalted butter
• 50ml of light olive oil
• 1 small onion, finely chopped
• 1 bay leaf
• 1 garlic clove, crushed
• 1/4 lemon, rind only
• 75ml of sherry vinegar
• 150ml of vegetable stock, white
• 5g of coriander seeds
• 5g of fennel seeds
• 1 cinnamon stick
• 5g of caraway seeds
• 5g of flaky sea salt
• 500g of lamb bones
• 1 carrot
• 1/2 leek
• 2 celery sticks
• 1 tomato, ripe and fresh
• 1 tbsp of tomato purée
• 2 sprigs of rosemary
• 1 pinch of saffron
• 1000ml of lamb stock
• 150ml of white wine
• 1 dash of lamb fat
• 1 dash of cider vinegar
• 2 Roscoff onions
• 50g of unsalted butter
• 1 dash of olive oil
• 1 sprig of thyme
• 1 sprig of rosemary
• 250ml of onion stock
• 3 white onions, sweet Italian
• 1 sprig of fresh thyme
• 2 tbsp of olive oil
• 2 tbsp of water