Farm Lamb with Shoulder Croquettes and Chickpea Puree

Directions

1. Lamb: Debone the lamb saddle and reserve the two fillets. Tie them with butcher's twine. Season the lamb and sear it in hot oil in a sautoir with the garlic clove and thyme. Once seared, roast the lamb in the oven at 320°F (160°C) for 8 minutes. Before serving, roll the lamb saddle in the green breadcrumbs (recipe below). Using a brush, glaze the lamb with the lamb jus.
2. Green Breadcrumbs: Quickly and thoroughly blend the breadcrumbs with the flat-leaf parsley and garlic. Pass the mixture through a sieve.
3. Lamb Jus: Sear the lamb bone in olive oil. Add the aromatic garnish and sear. Add the garlic, thyme, and bay leaves, followed by the tomato paste, and cook. Deglaze with white wine and reduce. Add water to cover and simmer with the curry powder for 3 to 4 hours. Strain through a chinois and reduce until it reaches a syrupy consistency.
4. Chickpea Puree: Soak the chickpeas in cold water for 24 hours. Cook them starting with cold water, along with the thyme and clove-studded onion. Once cooked, reserve 30 g (1 oz) of chickpeas for frying (recipe below). Blend the remaining chickpeas with butter and season. Emulsify with sesame oil and add water to adjust the consistency.
5. Fried Chickpeas: Drain the chickpeas and fry them for 5 minutes at 350°F (180°C). Drain on paper towels and season with salt.
6. Lamb Sweetbread Bonbon: Blanch the lamb sweetbreads starting with cold water, then dice them into small cubes (brunoise). Dice the carrot and celery into small cubes. Cook the vegetables in a bit of white stock. Add the lamb sweetbreads, lamb stock, and butter, and let them simmer. Add the cilantro and season. Roll the mixture in plastic wrap to form thin rolls. Let it cool, then wrap in nori sheets.
7. Cannelloni: In a bowl, mix the goat cheese with a spatula. Add the chopped olives, sundried tomatoes, diced zucchini, and diced piquillo peppers. Season. Add the chopped chives and mix. Transfer to a piping bag. Thinly slice the zucchini with a mandoline and arrange slightly overlapping strips on plastic wrap. Season the zucchini and pipe the goat cheese mixture along the length. Roll to form cannelloni.
8. Shoulder Croquettes: Sear the lamb shoulder pieces. Add the aromatic garnish and tomato paste, deglaze with white wine, add white stock, and cook covered in the oven at 280°F (140°C) for 3 hours. Shred the meat and bind it with the reduced braising jus. Add diced carrot and turnip, as well as cilantro. Mold into half-spheres and freeze. Join two half-spheres and coat them twice with breadcrumbs.