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Well, in this lamb dish we

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looked for a cut

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that has a lot of fat, has a lot of flavor,


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and that shows a lot of identity

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to finish off our tasting menu.

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This is the last dish to be served.

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We wanted to pair it with something

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that was light and

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had a delicate aroma.

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So we decided to work

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with peas to make

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this purée. Just peas and olive oil.

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We added some green vegetables

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to make the dish a little fresher.

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Mint leaves and sumac for acidity,

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to make everything fit together,

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creating a balanced out dish.