I just love this dish.
So I started from a whole lamb, I saved the saddle and then I cut off the striploin and tenderloin.
I vacuum packed the striploin and sous vided it with garlic and rosemary.
The tenderloin is cooked on the plancha with garlic, rosemary and beurre noisette.
I made a delicious and classic eggplant caviar the day before to intensify the flavour, salted roasted carrots and a few cherry tomatoes.
The lamb rillettes it's made from the trims of the saddle with a lots of spices, then breaded and fried.
The lamb jus was made from its own bones and infused with rosemary and black pepper.
Chef Michele Pizzulo