Honey mustard crusted lamb shank, creamy kidney beans mashed with chorizo, roasted garlic, quick ratatouille with espelette pepper |

Preparation time: 45 min

Preheat your four at 425 °F

• Preparation

  Finely chop the garlic, rosemary, mint and thyme.

  Clean, peel and chop the vegetables into cubes.

  Cut the chorizo into little cubes then sautée them briefly in a hot frying pan.

• Lamb

  Season the lamb.  In a hot frying pan with a thread of oil, sear the lamb on all sides.  Brush with the mustard and add a branch of thyme then place in the oven at 425°F for 15-20 minutes.  Let rest for 10 minutes covered in aluminum foil.  When ready to serve, slice the lamb.

• Kidney bean purée

  In a medium sauce pot, place the kidney beans and chicken stock and bring to a boil.  Lower heat and simmer for about 10 minutes.  Strain but keep the cooking liquid.  Place the beans in a food processor with the butter, chorizo and blend until smooth, adding the cooking liquid if necassary.  Season accordingly and set aside in a steam bath.

• Espelette ratatouille

  In a frying pan with a fair amount of olive oil, sweat the onion, garlic, thyme and peppers for 3-4 minutes. Add the zucchini and eggplant and continue to cook until the vegetables are tender. Season accordingly with salt, pepper and the Espelette pepper.

• Roasted garlic

  Cut the tops off of the garlic cloves while trying to keep them whole. Place in the oven for 45 minutes, remove and let cool.

• Plating

  In a round plate, make a carpet of ratatouille with a mold. Gently place the desired amount of slices of lamb on top as well as a few roasted garlic cloves. Make a nice comma with the kidney bean purée around the outside.