Lamb en croute, courgettes and mint

by Jun Tanaka

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Ingredients

Fresh Meat

1 short saddle of lamb, loins removed and trimmed of fat and sinew (you can ask your butcher to do this for you – ensure you keep the bones to make the sauce)
1/4 lamb shoulder, roughly 500g in weight
1kg duck fat, or 100g duck fat, depending on if you're using an oven or sous vide to cook the shoulder
lamb bones, and trimmings, kept from the saddle, chopped

Store Cupboard

250g of puff pastry, rolled into a 3mm thick rectangle and chilled in the fridge
2 sprigs of rosemary, chopped
salt
pepper
80g of sugar
50g of honey
1g of black pepper, crushed

Beverages

2l water
100ml of white wine

Spices & Dried Herbs

2 bay leaves

Dairy

300g of Greek yoghurt

Salad & Fresh Herbs

Delicatessen

250ml of veal stock
15ml of white balsamic vinegar

Oils & Vinegars

50ml of balsamic vinegar
52 dashes of olive oil

Speciality Ingredients

1 tsp truffle paste