Recipe Card

Ingredients

For the Crispy Lamb

• 300 g cooked lamb shoulder/leg, shredded (10.5 oz)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp fine salt + black pepper, to taste
• 2 tbsp neutral oil, for shallow-frying

For the Pea Tabbouleh

• 120 g fine bulgur (¾ cup)
• 180 ml boiling water (¾ cup)
• 150 g peas (1 cup; thawed if frozen)
• 60 g flat-leaf parsley, finely chopped (2 packed cups)
• 15 g fresh mint, finely chopped (½ cup)
• 2 spring onions, finely sliced
• ½ small cucumber, small dice
• Zest + juice of 1 large lemon (about 3 tbsp juice)
• 3 tbsp extra-virgin olive oil
• ¾ tsp fine salt + black pepper, to taste

For the Pea Purée

• 200 g peas (1⅓ cups)
• 20 g unsalted butter (1½ tbsp) or 1 tbsp olive oil (dairy-free)
• 1 tbsp water (or light stock), as needed
• Pinch of salt + lemon zest, to taste

For the Lemon Gel (modern touch)

• 120 ml fresh lemon juice (½ cup)
• 25 g sugar (2 tbsp)
• 1.2 g agar-agar powder (~½ tsp)
• Pinch of salt

To Finish

• Micro-herbs (micro-coriander, pea shoots)
• Good olive oil, for gloss

Equipment

• 8–9 cm ring mold (3–3.5″)
• Non-stick skillet + tray with paper towel
• High-speed blender + fine sieve
• Squeeze bottles or small piping bags (for dots)
• Large white plates (28–30 cm)

Instructions

1. Hydrate bulgur (5 min): Place bulgur in a bowl, pour over boiling water, cover, and stand 5–10 min until tender. Fluff with a fork.
2. Make tabbouleh (no cook): Fold peas, parsley, mint, spring onion, cucumber, lemon zest/juice, olive oil, salt and pepper through bulgur. Adjust acidity/salt. Chill.
3. Pea purée (5 min): Blanch peas 1 min; ice-shock. Blend with butter (or oil), a splash of water, salt and lemon zest to a glossy purée; pass through a fine sieve. Keep warm.
4. Lemon gel (10 min + chill): Whisk lemon juice, sugar, salt, agar. Boil 30–45 s. Pour into a flat container; chill until set. Blend to a smooth gel; transfer to a squeeze bottle.
5. Crispy lamb (6–8 min): Toss lamb with cumin, coriander, salt, pepper. Shallow-fry in hot oil in a single layer until deeply crisp; drain and season lightly.
6. Ring-mold tabbouleh: Place ring at lower-left quadrant of plate. Pack in chilled pea tabbouleh; level the top; lift ring to unmold a clean cylinder.
7. Dot & gel: Pipe pea purée dots of varied sizes in an arc around the mold; add smaller lemon-gel dots between. Keep negative space.
8. Crown with lamb: Pile crisp lamb shards on top of the cylinder to create height. Finish with micro-herbs and a whisper of olive oil.
9. Serve immediately: Purée should look glossy; lamb stays crisp. Wipe plate rims for a pristine finish.

Nutrition (per plated serving)

~620 kcal • Carbs 60 g • Fat 28 g • Protein 32 g • Fiber 10 g (estimates)