main · Cooking course

Serves 1

Ingredients

• Ground lamb — 1 kg
• Olive oil — 50 ml
• Red onion — 4 pcs, small-diced
• Carrot — 4 pcs, small-diced
• Rosemary — 4 sprigs
• Mashed potatoes — 2 kg
• Butter — 50 g
• Sugar — 10 g
• Breadcrumbs (panko) — 60 g
• Hard cheese — 100 g
• Fresh mint — 3 stems
• Green peas — 300 g
• Celery — 4 stalks, small-diced
• Garlic — 4 cloves, chopped
• Dry white wine — 300 ml
• Salt — to taste
• Black pepper — to taste

Instructions

1. Set a large pan over medium heat with vegetable oil. Add the ground lamb, breaking it up finely so it browns evenly. Meanwhile chop the rosemary leaves and stir into the meat. Salt, white pepper, stir.

2. Add a mirepoix — small-diced red onion, celery, carrot. Then garlic, stir everything. Pour white wine over the lamb and braise, covered, until the meat is cooked and the sauce thickens. Low heat, under a cartouche.

3. Bake in one of two ways — in a ring on a tray, or in a baking dish. For the ring, place a piece of parchment on the tray and set the ring on it. In either case:

   • lay a layer of breadcrumbs at the base (to absorb moisture)
   • spread the lamb in an even layer (for the ring, to the middle)
   • another layer of breadcrumbs
   • a little cheese
   • seal with mashed potato and the remaining cheese

   Slide into the oven: ring at 185 °C for 10 minutes; dish at 190 °C for 25–30 min.

Garnish

Put frozen peas in a saucepan, add a knob of butter, sugar, a pinch of salt; defrost and braise over medium. Take off the heat; let cool slightly. Chop mint leaves and stir into the peas.

Serving

1. Place the ring in the centre of the plate together with its parchment. Lift the parchment out.
2. Surround the ring with the peas.