Lamb with Mushroom Sauce and Wakame

Salt the meat and let it marinate for 12 hours.

After marinating, place the lamb in a vacuum bag and cook sous vide for 1 hour 20 minutes at 52°C.

Fry the meat in a pan with butter, rosemary and garlic until golden brown.

Remove the pan from heat and let the meat rest for 2 minutes.

Fry the shallots in olive oil in a pan.

Add white mushrooms cut into 0.5 cm cubes and eggplants of the same size.

Fry over low heat, stirring constantly, for about 7 minutes.

Add grated ginger and finely chopped rosemary with thyme.

Remove the pan from the heat and let it simmer.

Place wakame seaweed in a container, pour warm water and leave for 30 minutes, then drain the water.

Open the oyster, drain the water into a saucepan and add 1 tablespoon of water with the oyster itself without the shell.

Heat on the stove at 70°C without bringing to a boil. When steam begins to form, lift the sauté pan, then lower it back down — repeat twice.

Remove the oyster, finely chop it and add it to a container with wakame, also finely chopped. Add the oyster water to the same container.

Sear the lamb trimmings together with bones (about 1 kg).

Put in a sauté pan, add onion, garlic and thyme.

Pour water (3 l) and simmer for 24 hours.

Strain, add salt, pepper and butter (30 g per 200 g of demi-glace).

Simmer for another 15 minutes.

Heat the eggplants with mushrooms, add salt and pepper to taste.

Place the side dish on a plate using a ring mold, then arrange the seared lamb rack on top.

Add oyster with wakame seaweed and pour demiglace.