Spicy Lamb with Ramson Croquette Recipe by AVEQIA Stockholm

Ingredients

• 1,5 kg Silverside of Lamb
• 2 Garlic cloves
• 4 Sprigs of Thyme
• 4 tbsp Olive oil
• 2 tbsp Zaatar
• 500 g Almond potatoes
• 50 g Butter
• 50 g Plain flour
• 100 ml Double cream
• 150 ml Milk
• 2 Egg yolks
• 90 g Svedjan hard cheese
• 10 g Ramsons
• 10 g Parsley
• 120 g Plain flour
• 2 Eggs
• 75 g Panko
• 10 Yelllow beets
• 500 g Water
• 550 g Plain flour
• 250 g Salt
• 90 g Cooking oil
• 500 g Roasted Lamb stock
• 2 Carrots
• 1 Brown onion
• 6 Thyme and Rosemary sprigs
• 300 g White wine
• 100 g Red wine
• 100 g Fermented plum purée
• 8 Garlic cloves
• 20 g Ramsons
• 20 g Spinach
• 300 g Cooking oil
• 1 tbsp Dijon
• 1 tbsp Champagne vinegar
• 10 Rapeseed sprouts
• 1 Garlic cloves
• 2 tbsp Lemon juice
• 2 tbsp Cooking oil
• 2 tbsp Japanese light soy sauce (Kikkoman if available)
• 3 Yellow beets
• 100 g Pickling liquid
• 10 g Wood sorrel