PETIT SALÉ OF lamb breast
with Swede and Carrot Dauphinoise and Jerusalem Artichoke Purée

CURED LAMB

4 sprigs thyme

2 sprigs rosemary

½ bay leaf

6 peppercorns

4 cloves

4 cloves garlic

1 kg (2 lb 2 oz) salt

100 g (3½ oz) sugar

1 x 2 kg (4 lb 4 oz) lamb breast (bone-in weight)

BRAISE

1 large carrot, chopped into large dice

1 medium onion, chopped into large dice

2 sticks celery, chopped into large dice

½ medium leek, chopped into large dice

½ head garlic

4 sprigs thyme

1 sprig rosemary

¼ bay leaf

TO SERVE

80 ml (2¾ fl oz) non-scented cooking oil

8 portions Swede and Carrot Dauphinoise

40 g (1 oz) unsalted butter

500 g (18 oz) Jerusalem Artichoke Purée

1 tablespoon thyme leaves

This recipe is derived from the classic petit salé of dry salted young pork belly found throughout charcuterie preparations in early Roman times. You may retain the braising liquor once finished, as it makes a fantastic base for a hearty broth the following day. You should begin this recipe at least three days in advance.

TO CURE THE LAMB, put the herbs and spices into a large mortar and pound to a coarse powder. Add the garlic and pound to a paste. Tip the paste into a mixing bowl and add the salt and sugar. Use your fingers to rub everything together well, then massage a generous handful into the lamb.

Sprinkle more of the salt into a dish that is deep enough to hold the lamb. Put the lamb in the dish and pack the rest of the salt over and around it. Weight the lamb down then cover tightly with cling film and refrigerate. Leave for 3 days, during which time the dry salt will dissolve into a brine.

TO BRAISE THE LAMB, remove the lamb from the brine and rinse well under cold running water. Soak in several changes of cold water to remove all the salt.

Preheat the oven to 110°C (225°F). Put the lamb into a large deep casserole dish and cover with cold water. Heat gently to a simmer then skim away any surface fat and scum. Add the vegetables and herbs and cover with a piece of greaseproof paper cut to the size of the dish. Put in the oven and braise for 4 hours. Check every 30 minutes or so to turn the lamb and to make sure the liquid is not boiling. When cooked it should be meltingly tender – you should be able to pierce the meat easily with your finger.

Remove from the oven and carefully lift the lamb out of the braising liquor. Leave until just cool enough to handle then carefully remove the bone and any cartilage and sinews. Wrap the lamb loosely in cling film and put it on a flat tray. Cover with another flat tray and weight down. Refrigerate overnight.

TO SERVE, remove the lamb from the refrigerator and cut into 8 even-sized rectangular pieces. Preheat your oven to 180°C (350°F). Heat a large heavy-based frying pan and when hot add half the oil. Add the lamb pieces, skin side down, and fry until golden brown and caramelised, about 4 minutes.

At the same time, heat another large heavy-based frying pan and when hot add the remaining oil. Cut the swede and carrot dauphinoise into 8 even-sized rectangular pieces and fry until golden brown and caramelised, about 4 minutes. Transfer both pans to the oven for 8 minutes.

Remove both pans from the oven and return to the stove top. Add a knob of butter to each pan and heat to a nutbrown foam. Cook for a few more minutes until the lamb and dauphinoise pieces are golden brown and caramelised.

Heat the Jerusalem artichoke purée and place a spoonful in the centre of each warm serving plate. Arrange a piece of lamb to one side. Carefully remove the golden top layer of the dauphinoise and arrange it on the other side. Place the remaining wedge of dauphinoise on top of the purée. Sprinkle with fresh thyme leaves and serve.

Serves 8 as a main course