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Lamb, oyster & shaved ice

Lamb tartare served with an oyster emulsion and a Granny Smith granita with tomato vinegar. Finished with apple cider vinegar and mint water.

This dish, for example, pairs well with the Peter Zemmer Caprile due to the light acidity in this wine.

Ingredients

4gFine salt
120gleg of lamb
4gVending machine sugar

5units.itemsOysters
50gGrape seed oil
Salt

Ninja ice machine
500gjuice of Granny Smith apples
75gtomato vinegar

40gMint leaves
Oil
slow juicer

apple vinegar drops

Preparation

  1. Remove the membrane from the leg and clean it.
  2. Brine the lamb for about 10 minutes in the sugar and salt.
  3. Rinse clean and finely chop into tartare.

  1. Clean the oysters (save the juice) and keep the shell for serving.
  2. Blend the oysters including the liquid from the shell with oil and salt to taste until you have a nice emulsion.

  1. Put Granny Smith apples in the juicer and press 500 grams of juice.
  2. Mix the juice with the vinegar.
  3. Pour into the Ninja cups. Freeze.
  4. Run the Ice Cream program on the Ninja for the best result.

  1. Run the mint through the slow juicer and mix the juice with oil.

  1. Blend the oyster.
  2. Put the tartare in the reserved oyster shell.
  3. Cover with the oyster emulsion.
  4. Top with shaved ice, mint oil, and drops of apple vinegar.
  5. Finally, top with beautiful cresses.