Lamb with lasagna

Instructions

1. 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.
2. 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.
3. To make the bouillon combine 2,5tbs of reduced veal stock, 2dl/1 cup of water, and 2 pressed cloves of garlic.
4. 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.
5. 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.
6. 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).
7. Boil 1L/1/4 gallon of water.
8. Put the bouillon and ricotta-mixture in the microwave so they are ready to be warmed.
9. 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.
10. Thinly Slice 140gr/5oz of Manchego on a mandolin.
11. 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.
12. Boil the pasta-circles for 2 minutes.
13. Set a fry pan to heat up on high heat.
14. Strain the pasta, stir in 1tbs extra virgin olive oil so they don’t clump together.
15. 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

1. 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.
2. 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!
3. 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

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