For the lamb shoulder
100ml/3½fl oz pomace oil
300g/10½oz lamb shoulder, diced
300g/10½oz shallot, diced
300g/10½oz carrot, diced
5g garlic, diced
1.2 litres/2 pints beef stock
2 floury potatoes
vegetable oil, for deep fat frying
For the rack of lamb
4 x 3-bone racks of lamb, French trimmed
100g/3½oz unsalted butter
salt and freshly ground black pepper
For the courgette
I tsp Garlic oil
1 courgette, diced
100g/3½oz baby spinach
For the red peppers
100g/3½oz shallot, diced
1 tsp Garlic oil
1 red peppers, diced
¼ tsp sugar ester
For the confit tomatoes
400ml/14fl oz pomace oil
12 tomatoes (preferably on the vine)
For the aubergine
50g/2oz black olives, diced
For the lamb sweetbreads
4 lamb sweetbreads, soaked in rice milk for 2 hours, drained
For the spinach
250g/9oz baby spinach
For the lamb shoulder, in a heavy based frying pan fry the diced lamb shoulder in a little pomace oil until browned all over, then set aside.
In the same pan, fry the the diced vegetables, garlic oil, thyme and anchovies until very lightly golden-brown. Return the lamb to the pan, add the stock and simmer very gently for about an hour.
Preheat the deep-fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
Using a Japanese turning vegetable slicer, cut the potatoes into long strings of spaghetti. Season with salt and freshly ground black pepper and carefully wrap the potato strings around the outside of a 5cm/2in chefs' ring covered with baking parchment. Lower the potato-wrapped chefs' ring into the deep-fat fryer and fry until golden-brown. Then carefully remove with a slotted spoon and set aside to drain on kitchen paper. Allow to cool slightly before carefully removing the chefs' ring. Set aside.
For the rack of lamb, seal the lamb in a vacuum pack bag. Cook in a temperature-controlled water-bath at 65C for 25 minutes.
Remove the lamb racks from the vacuum pack bag, add to a frying pan over a low heat with a knob of butter. Fry gently for 15 minutes, basting occasionally with butter. Then set aside to rest in a warm place.
For the courgette purée, heat some pomace oil in a frying pan and gently fry the courgette, garlic oil and thyme gently until slightly golden brown.
For the red pepper heat some oil in a frying pan and gently fry the , garlic oil, thyme and peppers until cooked through.
For the tomatoes, add the oil and rosemary to a pan and heat to 70C/158F. Pour over the cherry tomatoes. They will start to soften and take on the flavour. Set aside.
For the aubergine, dice the aubergine into cubes and fry in olive oil. Add the olives and remove from the heat.
For the lamb sweetbreads, blanch the sweetbreads in salted water for 2-3 minutes. Drain, allow to cool slightly and peel off the skins. Fry in olive oil for 2-3 minutes on each side until golden-brown.
For the spinach, fry the spinach in a little butter until wilted and bright green.
To serve, spoon the lamb shoulder into the potato tube and place it on the plate. Add three little mounds of spinach with three of the confit tomatoes and a few cubes of aubergine. Then place the sweetbreads on top. Carve the lamb rack into three and place over the sweetbreads. Spoon some of the red peppers on top of the lamb shoulder. Finally add a few dots of the courgette onto the plate.