Lamb with lasagna

Preparation

• The salt-brine can be made several hours ahead. To make the salt-brine, boil 7dl/3 cups of water with 2,5 tbs of salt until dissolved. Let chill.
• When the salt-brine has cooled to room temperature (approx. 40min in the fridge) place the lamb in the brine. After 30-40 min remove the lamb from the brine and roll in kitchen paper and leave in room temperature until ready to cook.
• To make the bouillon combine 2,5tbs of reduced veal stock, 2dl/1 cup of water, and 2 pressed cloves of garlic.
• In a small pot melt 60gr/2oz of butter, when melted let brown while stirring until it reaches a light brown color, should take about 2 min after melting. Put the butter to the side.
• Take out the ricotta and dry away excess liquid with some kitchen paper. Combine the 500gr/17oz of ricotta with zest from 2 lemons and 4tbs of finely chopped rosemary.
• Cut the pasta into circles with approx. 9cm/3,5″ in diameter, or other chosen shape and size. Cut out 20 circles (keep the left over pasta and cut into band-pasta the next day).
• Boil 1L/1/4 gallon of water.
• Put the bouillon and ricotta-mixture in the microwave so they are ready to be warmed.
• Remove the kitchen paper from the lamb, make sure there are no little pieces of paper left. Rub the lamb with freshly ground salt & pepper.
• Thinly Slice 140gr/5oz of Manchego on a mandolin.
• Microwave the ricotta and bouillon on the hottest setting until they are very warm, 2-6 min depending on microwave strength. Strain out the garlic from the bouillon, and pour the bouillon in a saucier.
• Boil the pasta-circles for 2 minutes.
• Set a fry pan to heat up on high heat.
• Strain the pasta, stir in 1tbs extra virgin olive oil so they don’t clump together.
• When the frypan is nice and hot add 20gr/1oz butter and the lamb. Leave the lamb completely still for 30 seconds, flip and cook for 15 seconds. Set on the cutting board to rest for 30 seconds.

Plating

• In deep dishes place a pasta-circle in the middle, top with some ricotta, slices of manchego, and another small dollop of manchego for the next pasta layer to stick to. Repeat until you have 4 layers, top with a fifth pasta-circle.
• Slice the lamb in 3/4cm/1/3″ thick slices, dip in the brown butter, and place the lamb on the pasta-cylinder, garnish with herb of choice, leafs of micro parsley work deliciously!
• After placing the plates in front of your guests, for an extra luxurious touch, you as the host can pour the hot bouillon into each guest plate.

Hannah's tips

• Using a steak-knife when eating this dish makes it much easier to eat!
• To get perfect pasta-circles without having a circle-cutter, cut the pasta around the bottom of a clean can or something similar.