Prepare the lamb cutlets and scrape the meat from the ends of the bones,
leaving a little fat on the meat. Season the cutlets. In a hot frying pan,
brown the lamb cutlets without any extra fat.
Reduce the heat, remove the fat and add the butter. Baste the cutlets with
the butter and finish cooking in the oven at 200°C (392°F) until they are
cooked as desired.
Leave to rest for as long as it took to cook.
Wash the broccoli, cut off the florets and grate them so they resemble rice.
Place the grated broccoli in a pan with 2 or 3 tablespoons of water.
Season with salt and pepper, cover with clingfilm and lightly cook for a
Remove from the pan.
Peel and wash the rhubarb. Cut it into small cubes. In a saucepan, put 60 g
of butter and the sugar. Make a very light caramel, add the cubed rhubarb
and sauté on a hight heat for a few seconds to lightly cook the rhubarb.
Cook the peas with just enough water to cover and 10 g of butter. Season
with salt, pepper, and sugar.
Cook the fava beans with just enough water to cover and 10 g of butter.
Season with salt and Pepper.
Wash, spin-dry and finely chop the sorrel.
In a mixing bowl, combine all of the ingredients. Leave to infuse overnight.
Leave to infuse overnight. Pass through a conical strainer. Mix gently so as
to thicken the mixture and chill.
Put the butter in a saucepan. Brown the butter, deglaze. with balsamic
vinegar, add the hazelnut dough and sweeten.
Assembly and decoration
Arrange the broccoli and rhubarb in a stainless steel square. Serve the
meat and finish with the browned butter.
Wash the spinach, watercress and sorrel leaves. To the square of broccoli
and rhubarb, add the peas, fava beans, young sorrel baby spinach and
watercress leaves. Finish with touches of sorrel cream.