Duo of lamb neck and lamb sweetbreads

Name: Duo of lamb neck and lamb sweetbreads
Ingredients: lamb neck; lamb sweetbreads; Transglutaminase; Panko

With sautéed spinach and potato mousseline.

Ingredients

lamb neck

lamb sweetbreads

Transglutaminase

Panko

Soak the lamb sweetbreads overnight in salted water. Blanch in a court bouillon, rinse, and remove the membranes. Sprinkle with transglutaminase and roll in plastic wrap. Cook for 75 minutes in a water bath at 60°C. Cool quickly in an ice bath.
Cut a slice of lamb sweetbread and coat in panko. Fry until crispy in oil. Season the lamb neck with salt and pepper and cook it in neutral oil with rosemary, thyme, and garlic for 16 hours at 90°C. This can be done vacuum-sealed in a water bath or in the holding oven.
When preparing in the oven/holding, make sure everything is well covered with oil.
Carefully remove the lamb neck from the oil and chill.
Fry the lamb neck and then cut into medallions. Wash the spinach, remove the thick stems, and sauté in a pan, adding a chopped shallot and a little garlic at the end. Arrange the spinach on the plate, place the lamb sweetbread and lamb neck on top, pipe the potato mousseline in between, and serve with tarragon jus.