Serves 4

Ingredients

1 lamb rack, around 600g

1 clove of garlic

4 leaves of mint

8 slices of cured pork cheek

4 small sweetbreads, around 50g each

Lamb jus made with all the bones and meat leftovers

Sweetbreads

1 l of fresh milk

1 l of water

150g white wine

1 bay leaf

10g Sechuan pepper

10g salt

50g honey

1g Espelette chili pepper

4g ginger

Potatomillefuille

2kg of white potatoes

1kg of clarified butter

Salt and pepper

Black olivepuree

200g of pitted olives “Taggiasca”

20g of squid ink

Method

Lamb loin

Season the lamb with chopped garlic and mint, then wrap them with the pork cheek. Keep in the fridge.

Sweetbreads

Insert the sweetbreads in the water and keep in the fridge overnight. The day after, wash them and cook the sweetbreads for 8 minutes in a stock made, then take them out and put them onto a grill.Refrigerate them pressing down with a weight.

Potato millefuille

Make the potato millefeuille slicing the potatoes very thinly and season them with salt and pepper. Insert the potatoes in a rectangular shape, alternatively with the clarified butter. Press them until all the water comes out, then insert in a cooking vacuum bag and cook the terrine for one hour in steam oven at 100°C. Refrigerate it in water and ice, and put in the fridge overnight.

Black olive puree

Start making the olive puree: wash them in warm water, dry them and insert the olives in a pacojet box. Blast chill and blend three times. Keep frozen.

Lamb loin

Season the lamb with chopped garlic and mint, then wrap them with the pork cheek. Keep in the fridge.

To serve

Start to cook the lamb in olive oil, then finish with some butter and garlic, keeping medium-rare.Let it rest in a hot place for a while before cutting it. Meanwhile fry one slice of potato in the remaining clarified butter.Blend the olive and mix with the squid ink.Glaze the sweatbreads with honey, chili and chopped ginger.Plate all the ingredients and enjoy.

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