Serves 4


White wine-braised lamb cheeks

1kg lamb cheeks

1.5l sauvignon Blanc

100g sweet carrots

125g leeks

100g sweet onions

10g garlic

6g parsley stems

30g thyme

3 bay leaves

2g black peppercorns



Freshly ground pepper

3l lamb stock, heated

Lamb tongues

1kg lamb’s tongue

2.5l water

110g salt

40g pink salt

65g brown sugar

8g black pepper

2g all-spice

10g garlic

2g yellow mustard seeds

Fava bean pistou

100g fava beans

10g spinach

5g tarragon

60ml cream

10g grated parmesan

25ml basil oil

Black trumpet mushrooms à la grecque

500ml mushroom stock

100ml champagne vinegar

50ml white wine

1⁄2 garlic clove, thinly sliced

1 strip orange zest

0.5g mustard seeds

Coriander seeds

Black peppercorns

Fennel seeds

Star anise

1 lemon, juiced

200g black trumpet mushrooms, sautéed, drained and coarsely chopped

5g parsley, roughly chopped

Armando Manni’s “per me” 2013 vintage olive oil

To serve

20 pieces garden radish

20 miner’s lettuce leaves


White Wine-braised lamb cheeks

Place all of the ingredients except for lamb cheeks into a pot and bring to the boil, then remove from the heat and chill. Once chilled, brine the lamb cheeks in the white wine marinade for 12 hours. After the 12 hours of brining, remove the cheeks from the marinade and strain the liquid from the mirepoix. Reserve the mirepoix. Dry the cheeks on a linen towel. Place the reserved marinade in a 2l pot and bring to a boil. lightly simmer and skim off the impurities. Season and lightly flour the marinated lamb cheeks. Lightly brown the cheeks in a small rondeau pot with a generous amount of clarified butter, flip and brown the other side. When the cheeks are perfectly golden brown, remove them to a resting rack and discard the cooking oil. Add fresh clarified butter to the rondeau pot and lightly caramelize the reserved mirepoix, stirring frequently. Nestle the browned lamb cheeks into the mirepoix and add 1l of the reserved marinade and 3l of the hot lamb stock. Cover then braise with parchment paper and a lid and cook slowly in an oven heated to 95c for about 5 hours. When the cheeks are perfectly tender remove them from the oven and allow them to cool in the cuisson. Remove the cheeks from the cuisson and lightly press them between two service trays and chill. Strain the cuisson and bring it back to a boil, skimming frequently and clear by passing it many times through a chinois and then through a passior.Reduce to a glaze, strain and reserve.

Lamb tongues

In a 4l pot bring all of the ingredients except for the lambs tongue to a boil, then chill rapidly. Add the cleaned lambs tongue to the brine. Cover with a linen towel and allow to marinate for 2 days. After two 2 days, remove the lambs tongue from the brine, bring the marinade to a boil and then chill rapidly again. Place the lambs tongue and the brine in a vacuum pack bag and cook in a regulated water bath at 64c for 48 hours. After 48 hours remove the lambs tongue from the bath and allow to rest at room temperature for 30 minutes. Place the bag into a large ice bath and chill for 2 hours. Remove the tongue from brine. Then remove the skin and reserve.

Black trumpet mushrooms à la grecque

In a 2l pot, add all the liquids and bring to a boil. Add all of the spices and aromatics and infuse for 10 minutes off of the stove. Strain the cuisson through a passoire. Add the cooked black trumpet mushrooms, parsley and olive oil. Adjust the seasoning according to taste.

To serve

Place the lamb cheeks in a small sautoir pan with 200ml of the lamb cheek glaze and add a small knob of butter. Lightly glaze. Grill the corned lambs tongue and reserve. Place about 40g of the mushrooms à la grecque in the bottom of a small soup bowl and top with the glazed lamb cheek. Season with salt and finish with olive oil. Alternately plate the fava pistou in a small soup cup and top with garden radishes and the grilled lambs tongue. Garnish with miner’s lettuce and fava bean blossoms and serve.