INGREDIENTS
1 lamb breast (bone in
or out)

8 qt water

1/2 cup brown sugar

1 cup kosher salt

1 tsp peppercorn

1 tsp mustard seed

1 tsp fennel seed

1 tsp coriander seed

2 arbol chilies

12 star anise

3 sprigs of thyme

1 fresh bay leaf

2 cloves garlic

1 cup extra virgin olive oil

1/2 cup black olives

1 bunch red chard

lamb stock

4 shallots, thinly sliced

1/2 cup water

1/2 cup champagne vinegar
1/2 cup sugar

125 grams cooking liquid
125 grams extra virgin olive
oil

250 grams cream

2 grams dried eucalyptus

Mint leaves

METHOD

Remove ribs from lamb breast if necessary. Mix all brine ingredients together, and place breast in brine overnight. Next day remove lamb breast, cryovac, and cook for 36 hours at 65°C. Cut into 8 portions, reserve warm. Dehydrate olives overnight, puree with oil, strain and reserve. 

Heat up shallot pickling liquid to boil, and pour over shallots, let cool and refrigerate overnight. Separate chard stems from leaves. Season stems with salt and olive oil, cryovac, and cook at 85°C for 25 minutes. 

Cool, then cut into 1-inch batons. Steep eucalyptus in warm cream for 20 minutes, strain and reserve cream. Cover potatoes in lightly salted water. Cook until tender. Strain, reserve liquid. Pass potatoes through food mill, add 125 grams reserved cooking liquid, olive oil and cream. 

Puree and pass through tamis. Load into siphon, add two charges and reserve warm. Sautè chard leaves in butter, with some lamb stock, add stems and warm through. Caramelize breast pieces in hot oil to evenly brown. Serve lamb with black olive oil, chard, potato puree, pickled shallots and mint leaves.