Well, in this lamb dish we
looked for a cut
that has a lot of fat, has a lot of flavor,
and that shows a lot of identity
to finish off our tasting menu.
This is the last dish to be served.
We wanted to pair it with something
that was light and
had a delicate aroma.
So we decided to work
with peas to make
this purée. Just peas and olive oil.
We added some green vegetables
to make the dish a little fresher.
Mint leaves and sumac for acidity,
to make everything fit together,
creating a balanced out dish.