Ingredients
(serves four)
8 large baby turnips
60g clarified butter
1tbs sherry vinegar
4 x 30g discs puff pastry
8 large cloves of garlic
Duck fat
1 lamb shoulder
Salt
1.5kg duck fat
80g browned sliced onions
Thyme
2 new season lamb rumps boned and skinned
Fried new season garlic leaves
Lamb vinaigrette (see below)
Lamb vinaigrette - reduce the lamb jus from two litres down to 250ml, split this with 50ml olive oil, add finely sliced garlic, fresh rosemary and 30g celeriac softened in duck fat. Retain until needed.
Method
Turnip tatin - blanch the baby turnip in rapidly boiling salted water, peel, trim, slice and caramelise the turnips in clarified butter and stop with sherry vinegar. Arrange the turnips, when cool, in four metal hoops in overlapping slices, cover with puff pastry discs and bake 10 minutes in a hot oven.
Confit garlic - blanch the large garlic cloves three times in boiling water, drain and stew in duck fat for 45 minutes. Cool and crisp in the oven to order.
Lamb shoulder - salt the lamb overnight, rinse and wipe dry and submerge it in duck fat. Cook slowly for three hours until very tender and then cool in the fat. Pick the meat from the bones and shred finely. Mix onions and fresh thyme with the lamb. Portion in vacuum bags, and reheat in simmering water to order.
Lamb rump - start the rump in a seasoned pan skin side down with no oil. Leave the rump to render and continually baste it with its own fat. This will take 20 minutes. Rest for 10 minutes in a vacuum bag. Collect any juices and add to the vinaigrette.
To serve
Place three small balls of the confit shoulder with a slice of rump on each one, and the tatin. Place the confit garlic to one side and finish with a crisp new season garlic leaf. Dress with vinaigrette.