Ingredients

Lamb tartare

2g sea salt

2g sugar

60g salt-marsh lamb meat, from the rear leg

Oyster emulsion

5 oysters (3 fines de claire, 2 Belon)

50g organic sunflower oil

Cider sorbet

100g freshly pressed green apple juice

15g tomato vinegar

Mint water

20g mint leaves

To serve

Cleaned oyster shells

Organic apple vinegar

10g samphire

Method

Lamb tartare

Combine the salt and sugar. Cure the lamb in the mixture for 10 minutes. Quickly rinse it under cold water and pat it dry. Mince the meat with a knife, cutting it but not mashing it. Set it aside.

Oyster emulsion

Blend the oysters and their liquid and add the oil slowly, as if making a mayonnaise, until it is emulsified. Refrigerate.

Cider sorbet

Mix the apple juice with the vinegar, freeze in a Pacojet container and process justbefore serving.

Mint water

Pass the mint leaves through a juicer and reserve the juice.

To serve

Take a cleaned oyster shell and place a spoonful of lamb tartare inside. Add some oyster emulsion, a few drops of vinegar, some small sprigs of samphire, 2 drops of mint water and some cider ice to every oyster. Cover with shell. Serve cold.

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