4 people
For the lamb injection
1 litre water
100 ml dark beer
1 bunch of parsley
4 garlic cloves
10 g soy sauce
3 g powdered ginger
1 g liquorice powder
salt
pepper
For the lamb
800 g rack of lamb (200 g per serving)
For the freeze-dried beer
1 bottle (33 cl) dark beer
25 g sugar
25 g albumin (powdered egg white)
For the beer stock
500 g lamb bones
2 onions
1 garlic clove
1 shallot
250 ml water
250 ml lamb stock
20 g dark beer
3 g powdered hop
salt
pepper
For the strands of tatsoi
80 g tatsoi leaves (Brassica narinosa)
20 g olive oil 0.4 °
2.5 g rice vinegar
salt
pepper
For the beer gelatine
½ bottle lager (33 cl)
16 g gelatine
For the lamb injection
Cook all the ingredients for 15 minutes. Strain through cheesecloth. Put the broth in the injection machine.
For the lamb
Inject the above broth into the lamb and leave to stand for at least 24 hours. After this time, thoroughly clean the lamb and cut into portions.
Brown well on both sides, keeping it juicy. Set aside.
For the freeze-dried beer
Beat the mix of beer, sugar and albumin vigorously, as if for a meringue. When well risen, place a few irregular spoonfuls on a tray and put it in the freezer. Once frozen, put the beer preparation in the freeze-dryer at a temperature of -50.5°C and 0.065 mb pressure. It will take approximately 24 hours to freeze-dry. Set aside in a dry vacuum.
For the beer stock
Colour the bones slightly with a dash of oil. Add the garlic, onions and shallots cut in julienne and sauté for a few minutes. Deglaze and moisten with stock and water. Simmer for 2 hours. Strain.
At the last moment, add 20 g of dark beer and 3 g of powdered hop per 100 g of sauce. Add salt and pepper. Set aside.
For the strands of tatsoi
Cut the leaves in a triangular shape, keeping the stem, and season with the mixture of the other ingredients.
For the beer gelatine
Hydrate the gelatine leaf and incorporate it into the beer that has been boiled. Leave to cool. When it hardens, lightly chop it with a knife. Set aside.
Place the lamb on a plate with the freeze-dried beer beside it. Accompany it with a small salad of beer gelatine and tatsoi.
Serve with the sauce in a separate jug and pour the very hot sauce over the freeze-dried beer to melt it.