For the lamb 1 shoulder of milk-fed lamb, seared and seasoned
3 cloves of garlic
1 rosemary sprig
2 celery sticks
30g lamb stock
For the aubergine caviar 1kg aubergine
50g chopped pickled ginger
50g chopped coriander
200g tsuyu (Japanese bonito extract liquid)
For the grilled vegetables Courgettes, tomatoes and Japanese aubergine (for four people)
Salt and pepper
METHOD Cut the onion, carrot, celery and garlic into half-inch chunks and roast until they are soft and caramelised.
Put the lamb into a vacuum pack with the roasted vegetables and stock. Make sure there is no air in the bag. Cook at 82°C in a water bath for 11 hours.
Halve the aubergines and grill until cooked. Scoop out the flesh and put it in a pan, then reduce until the aubergine juice has evaporated. Add the tsuyu and reduce again.
Mix the hummus with the aubergine and leave to cool, then add the chopped coriander and chopped pickled ginger.
Slice the courgettes, tomatoes and Japanese aubergine. Add the olive oil and season with salt and pepper, then grill for 3-5 minutes.
To serve, place the grilled vegetables on a plate, then arrange slices of the lamb on top. Finish off with the aubergine caviar and some fresh coriander.
Jerome Tauvron, executive chef, L'Etranger, London