Difficulty:[usr 4]
Make the lamb jus. Heat the oil in a cast iron casserole dish, brown the meat in it, degrease slightly, add the shallots cut into bevels, the crushed garlic and the savory. Cover and simmer for 5 minutes over low heat. Add a ladle of white stock and scrape the bottom of the pan with a spatula. Barely cover with white stock, let the liquid reduce to a small simmer, add the rest of the white stock and reduce all the liquid again, until it is syrupy. Pass through a sieve (fine strainer). Check the seasoning.
Prepare the milling. Remove the skin surrounding the liver. Cut it into large strips. Remove the skin and the fatty parts around the heart and cut it into 4 large sticks. Remove the fat around the kidneys and cut them in half. Remove the membrane covering the sweetbreads. Let the brains drain out under running water. Cut one into four. Chop the second.
Prepare the filling. Roast the peppers under the embers or under the broiler, until the skin blackens, peel them, remove the peduncle and the seeds. Put them in a container, cover them with olive oil and let them marinate. Piquillo peppers are long, thin red peppers from Spain, nicknamed "birds beaks". Their skin is very thin and their taste pronounced.
Wash the spleens, put them in a pan of cold water, bring to the boil and cook for 20 minutes. Peel the hot potatoes. Mash them with a fork. Add a drizzle of olive oil, salt and pepper. Rinse the parsley, drain it, detach the leaves. Add these sprigs to the mashed potatoes.
Raise the lamb fillets, keeping the panoufle (piece made up of fat and muscle) attached to the meat. Remove the nerves and superfluous fat. Roll the panoufle over the net and hold it with string. Season with fleur de sel. Sear the vainde in a sauté pan, over high heat, until the skin is crispy. Reduce the heat, add the crushed garlic and the savory. Cook for 10 to 12 minutes, then put the dish for 10 minutes in a warm place.
Heat a drizzle of olive oil in a cast iron skillet. Brown the liver, heart, kidneys, sweetbreads, cut brains and crushed garlic over high heat for 3 minutes. Degrease, add the red wine and scrape the pan with a spatula. Add 2 tablespoons of lamb jus and thicken with the minced brains. Coat the offal with this sauce. Check the seasoning. Flavor with chilli and savory tops. Remove from heat.
Drain the peppers and stuff them with the mashed potatoes. Unslice the meat. Remove the panoufle and degrease it completely to keep only the crispy part. Check the seasoning. Trim each fillet twice. Also cut the slipper.
Divide the sautéed offal between your plates. Add the lamb fillet and panoufle. Place a bell pepper next to it. Pour some lamb juice around it and it will be very hot.
Source:Jean-François Piège. Alain Ducasse's studio. Hatchet.
