2 lamb neck fillets
1 litre lamb stock
500g butter puff pastry
100g apricots, dried and soaked
1tbs meat glaze
Salt and pepper
10 lamb cannons
Gremolata mix (zest of lemon, chopped garlic, parsley - and we add mint)
2kg potatoes, creamed
2tbs rosemary oil
1kg leeks, shredded
200g carrot, blanched, peeled, diced
50g baby spinach leaf
Braise neck fillet in stock until it can be flaked with a fork - about two hours. Mix with diced apricots, chopped parsley and a little meat glaze. Season. Roll out pastry and make 10 small pithiviers, filling them with braised neck mixture. Bake for about 20 minutes at 200°C.
Sear lamb cannons in hot pan, then roll in gremolata mix and finish in oven until pink. Season. Rest meat well before service.
Make creamed potatoes, adding rosemary oil just before service. Cook leeks in butter and cream and add pancetta. Sauté diced carrots and celeriac in butter just to caramelise; add baby spinach just before service.
To assemble dish, place a scoop of potato just off-centre of plate, and then spoon leeks to the side of the potatoes. Place carrot and celeriac mix behind leeks, slice meat and present between the two. Add pithivier, sauce and serve.