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Sheep cheese, mash of turnip greens and lamb shoulder

This recipe consists of a mash of turnip greens, lamb shoulder, and Pérail Papillon (sheep's cheese).

The cheesemakers of Papillon, from the region around Aveyron in the Midi-Pyrénées, are especially known for their delicious Roquefort, but also make a beautiful cheese without the spicy blue-green mold, the Pérail de Brebis. The Pérail is a small, creamy cheese, traditionally made from whole sheep's milk of the Lacaune breed, and the scent of sheep's milk is also subtly present. The texture is reminiscent of very thick cream, and the Pérail therefore guarantees a soft dairy (even when chilled) and a velvety taste.

Ingredients

Arbequina olive oil
0.5Garlic clove
1kgFloury potatoes
150gButter
1Pérail Papillon
700gturnip greens
Salt
3Milk

1Sprig of thyme
1Garlic clove
1spring onion
lamb shoulder Dutch grass lamb
Salt and pepper
3lamb jus

Beech mushrooms
2Potato airbag
Salt and pepper
Affilla cress
Butter

Preparation

  1. Finely chop the garlic clove and gently sauté it over low heat in a pan with olive oil.
  2. Add the milk and set aside until use.
  3. Peel the potatoes and cook them in salted water until done.
  4. Meanwhile, bring the milk to a boil.
  5. Drain the potatoes, let them steam dry briefly, and mash them finely.
  6. Pour the hot milk over the potatoes and stir until smooth.
  7. Make a beurre noisette by melting the butter and heating it while stirring constantly. Continue until brown specks appear.
  8. Finely chop the turnip greens and add them together with the beurre noisette to the mash.
  9. Season the mash with salt.

  1. Cook the lamb shoulder sous-vide with a generous splash of olive oil, a sprig of thyme, and the garlic clove for 18 hours at 70°C.
  2. Reduce the lamb jus slightly.
  3. Remove the meat from the vacuum bag and carefully pull it into pulled meat.
  4. Slice the spring onion into rings.
  5. Mix the meat with a little lamb jus and season with salt, pepper, and the spring onions.

  1. Fry the potato 'airbag' for 20 seconds at 180°C.
  2. Sauté the beech mushrooms in butter and season with salt and pepper.
  3. Press the stamppot into a rectangular mold.
  4. Insert the beech mushrooms in between and sprinkle a few pieces of potato 'airbag' on top.
  5. Press the lamb into a round mold next to the turnip greens stamppot.
  6. Finally, insert a sprig of affilla cress into the turnip greens stamppot.