INGREDIENTS

INSTRUCTIONS

Take the best end of lamb and cut either side of bone by taking a knife
under the mat and lifting it up.
Take off the silver skin with a boning knife. Clean the meat. Season the
meat with salt and pepper and brush it with the grain and Dijon mustard.
Mix together the powders of ground cumin and coriander, ginger and garlic
powder. Roll and dip the meat in the spices.
Place the meat in a hot pan and sear the meat on all sides until lightly
brown. Put on one side and leave the meat to rest.
Put the smoker on the stove with smoking powder inside. (The smoker is a
cast metal box with a thin metal tray inside which is covered with smoking
dust and beech.)
Get smoking box very hot until smoking (takes 5-6 minutes).
Put pieces of lamb on buttered paper then place meat sitting on paper in
box. Move box away from the main flame (to reduce heat slightly).
Leave meat until cooked pink (10-15 minutes to cook). Take the meat out and
rest it (resting is very important, it relaxes the meat). Leave it for 5-10
minutes.
Prepare salad:
Pick the herbs fresh, combining battens of chives, chervil, tarragon and
dill. Beak down the salad leaves (already cleaned). Take ingredients to
make vinaigrette - oil, white wine, walnut oil, tiny pinch of Dijon mustard
and seasoning (salt and pepper).
Cook Wild Mushroom & Tomato Sauce:
Clean and wash wild mushrooms. Finely cut the shallots. Blanch the tomato
(boiled to remove skin) and dice. Put pan on stove and saute wild
mushrooms. When cooked, pour on honey. Put mushrooms to one side of pan.
Add diced tomatoes and herbs and season.
Assembly:
Place salad leaves in centre of plate. Re-heat meat slightly in the grill.
Cut lamb into slices (four per person). Place around the salad base. Spoon
mushrooms around with liquid and serve.
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