Ingredients:

Rib Eye
250 gr Lamb rib eye
1 tbsp. Oil
2 tbsp. Butter
2 Cloves garlic
Thyme
Salt
Black pepper, freshly grinded

Method:
Add salt and pepper before frying and roll the meat well in the spice. Heat the pan with oil and butter. Put the meat on the pan when the butter starts to brown. Add garlic and thyme onto the pan. Brown well all over. Place the garlic and thyme on top of the meat for good skin texture. Heat the oven to 170°C. Place the meat in an oven baking tray and use a thermometer to measure core temperature. Bake until it reaches 58°C (10 minutes). Remove the lamb from the oven and rest for 10 minutes without cutting it so the meat doesn’t lose its fluids.

Parsley root puree
1 tsp. Butter
300 gr Parsley root, diced
500 ml Heavy cream

Method:
Fry the parsley root in butter until browned. Add cream and boil until the parsley is cooked through. Put it in a blender with salt and blend well.

Pickling liquid
250 ml Water
250 ml Apple vinegar
250 gr Sugar
4 Thyme sprigs
1 tbsp. Whole black pepper corns
2 Cloves garlic
1 Fennel bulb, diced
1 Star anise
Method:
Bring to boil and rest for 1 hour before using.
Roasted shallots and turnips
8 Turnip wedges
5 Shallots
2 tbsp. Pickling liquid
2 tbsp. Oil
Salt

Method:
Heat the oven to 179°C. Drizzle a little bit of pickling liquid, oil and salt on the vegetables and toss to coat. Bake for 30 minutes, stirring every 10 minutes.

Thyme broth sauce
1 liter Lamb broth
2 Cloves garlic
1 tbsp. Butter
Salt
5 Thyme sprigs

Method:
Melt the butter in a pot and add thyme and garlic. Fry for 2-3 minutes then add broth and salt. Boil for 30 minutes, strain then boil until broth has reduced by half.

Potato puree
200gr Potatoes
200 gr Heavy cream
1 tbsp. Butter
2 Thyme sprigs

Method:
Boil Potatoes with thyme until soft. In a blender, Blend potatoes with cream and butter until creamy.