Roasted lamb cooked at a low temperature with potato toast

For the lamb

• Cut the lamb into 400 g servings.
• Season and vacuum pack the meat.
• Cook in a bain-marie, or steam at 70 ºC for 20 hours.
• Cool quickly and keep in a cold store up to 21 days.

For the potato toast

• Peel the potatoes and slice them finely. 
• Cook them with olive oil over a low heat (confit), until they are soft.
• Drain the oil and mash them with a fork.
• Season with salt, sprinkle some paprika and mix. 
• Cut the potato toasts into square shapes.

For the salad

• Wash the lettuce in very cold water (it is advisable to add some ice) and a few drops of chlorine bleach for sanitising food, allow to sanitise for 10 minutes.
• Drain the lettuce and wash it again with plenty of cold water to remove any remaining sanitiser. 
• Spin the lettuce and keep it in the cold store on kitchen paper.
• Julienne the spring onion.
• Peel the tomato and dice it.
• Make a vinaigrette by mixing the oil, the vinegar and the salt until homogenous. Lastly add the tomato dices.

For the collard greens and the bacon stew

• Julienne the collard greens and blanch them for a few minutes in boiling water. Then let them cool.
• Cut the bacon into 1 cm strips and julienne the onion. 
• Fry the bacon and the onion lightly until the onion is soft. 
• Add the chopped prunes and the collard greens.
• Cook everything together and season with salt.

For the sauce

• Make a lamb brown stock.
• Use the remaining juices from vacuum packing.
• Bring 1l of the stock to boil together with the remaining juice from steaming the lamb. Allow it to reduce and thicken it with a little bit of cornflour.
• For the decoration.
• Chop chives into fine rings.
• Select some microgreens.

SET UP

• Roast the lamb in the oven at 200 ºC.
• Brown the square potato and paprika toast in a grill or a greased frying pan.
• Warm the collard greens and bacon stew up and pour it in the middle of the dish.
• Place the lamb on the stew and the potato toast on the side.
• Sauce the lamb and decorate with chives and microgreens.
• Place the lettuce and spring onion seasoned with the tomato vinaigrette on a separate dish.