Seared lamb with charcoal-cooked spring onions and ricotta-infused puffed bread | Enrico Bartolini

Ingredients for 4 people

• 500g of lamb loin meat
• 70g of sheep's ricotta
• 4 sweet white onions 
• 2 lavender flowers
• Extra virgin olive oil
• Butter
• Thyme
• Garlic
• Maldon salt
• Lamb stock
• 300g of black bread

Method

Cook the onions over charcoal until they become soft and melting. Peel them and set aside the cores.

Prepare a sort of "pancotto" (breadcrumb mixture) with the bread and the scraps from the previously cooked onions. Cook with a little broth. Blend, spread on a Silpat, and dry overnight at 55 °C in the oven.

Season the sheep's ricotta with 12 lavender flowers, extra virgin olive oil, and Maldon salt. Let it infuse for 5 hours. Strain and pour into a piping bag.

Season the lamb with salt and cook it in a pan, starting initially with extra virgin olive oil and continuing the cooking with butter and garlic.

Plating

Arrange the lamb loin meat on a flat plate and accompany it with the melting onion, the puffed wafer previously fried in oil, and filled with lavender-infused ricotta. Finish with lamb stock and Maldon salt.