Cut 200g neck of lamb into 2 cm cubes, then dust them with 1/4 tbsp vadouvan and flour, season with salt and pepper, then panfry them in 30g butter till nicely browned on all sides. Take out and reserve
Cut 1/4 winter carrot into mini cubes and sweat them with a minced clove of garlic, 1 finely chopped shallot and 1/2 tbsp tomato paste in the same butter, for 2 mins
Then deglaze with 100 ml brandy
Return the meat to the pan, then add 125 ml white wine and 125 ml lamb stock, add a leaf of laurel, bring to the boil, put on a lid and softly stew for 2 hrs
Cool before taking the meat from the sauce and pulling it apart. Hack 2 cooked artichoke bottoms and mix them with the meat, 4 tbsp of the sauce, 7g finely hacked parsley and finely hacked peel of 1/4 preserved lemon
Taste, eventually add salt and pepper, plus sauce if you think its too dry
Now for the bagna cauda jus panfry 1/2 minced red onion, the zest of a lemon and the leaves of 5 sprigs of thyme in 25g butter for about 3 mins
Deglaze with 25ml white wine, 50 ml lamb or beefstock and the juice of 1/2 lemon
Add 6 anchovies and let them melt before adding 1/2 tbsp Dyon mustard
Keep stirring whilst adding, bit by bit, 50ml double cream and 1/2 tsp sugar.
Finally on a low heat, prevent boiling, whisk in 75g cubed cold butter
Halve 4 sheets of fresh lasagna and cook them in boiling water for 4-5 mins or until soft
Mix a handful of parsley, coriander, chervil, mint and dill with the zest of 1/2 lemon, 2 tbsp olive oil and 1/2 tsp toasted cumin seeds
Start plating with the bagna cauda.
Then a lasagna sheet, scoop the meat on one half, then fold over. and add another scoop of meat. Cover with a second lasagna and repeat the process. Repeat this on the second plate
Finish with the herbs and 1 tbsp capers
(My interpretation of a recipe by Karin Gasterland in Delicious Magazine)
