4 people
For the green sauce
50 g olive oil, 25 g spinach purée, 10 g pistachio paste,
25 g codium algae, the pulp of a passion fruit, 15 g green papaya, ½ kiwi (peeled),
25 g fried almonds, salt, pepper
For the lamb
800 g rack of lamb (200 g per serving)
For the pistachio sponge cake
3 eggs, 60 g sugar, 60 g flour, 15 g spinach purée, 2.5 g freeze-dried spinach,
10 g nori seaweed, 2.5 g green tea
For the green oil
60 g olive oil, 60 g parsley (stems included), 5 g nori seaweed, salt
For the lamb sauce
500 g lamb bones, 1 clove garlic, 2 onions, 1 shallot, 250 ml water,
250 ml lamb stock, salt, pepper, safflower threads
For the melting sheet
100 g cocoa butter, 3 g freeze-dried parsley, 3 g freeze-dried barley,
3 g freeze-dried chives, 1 g salt
In addition
green papaya, cut in cubes
mint, cut into small pieces
parsley powder
fried papaya seeds
For the green sauce
Purée all ingredients, forming a paste. Season and reserve.
For the lamb
Thoroughly clean the rack and cut into portions. Coat the pieces with the sauce and brown well on both sides. Set aside.
For the pistachio sponge cake
Beat the eggs with the sugar until they are thick and foamy. Gently add the flour without letting the mixture collapse. At the last moment, gently incorporate the spinach mixture, shredded nori and tea. Bake in a cake mould at 180°C for 18 minutes. Remove from mould and set aside.
For the green oil
Purée the ingredients. Strain and season lightly. Set aside.
For the lamb sauce
Colour the bones lightly with a dash of oil. Add the garlic, onions and shallot cut into strips and sauté for a few minutes. Deglaze and moisten with the stock and the water.
Cook over a low heat for 90 minutes. Strain and add a pinch of salt and pepper. Finish the sauce by adding 60 g of green oil and a pinch of safflower.
For the melting sheet
Melt the butter at under 60°C. Add the remaining ingredients.
Spread in a thin layer over two sheets of greaseproof paper. Leave to cool. Once cold, cut it and store in the refrigerator.
Place the squares of papaya, fried papaya seeds, chopped mint, crumbled pistachio sponge cake and parsley powder on the bottom of a dish. Arrange the lamb in the centre of the dish and lightly season.
At the table and in front of the diners, place the melting sheets over the lamb, making them disappear, contributing the oily touch to the dish.
