Ingredients

2 medium witlof cut into quarters lengthwise Sugar sea salt White pepper 2 tablespoons grapeseed oil 500 ml chicken stock 4 small racks of lamb with 6 cutlets per rack, trimmed of all fat sea salt extra White pepper extra 3 tablespoons grapeseed oil for lamb 1 large bunch fresh Thyme 100 g Japanese White Miso paste 15 g Blue cheese 1 teaspoon Soy sauce 1 teaspoon mirin 1 teaspoon Ginger grated 1 large bunch snow pea shoot leaves, blanched in boiling water for 1 second 1 tablespoon green onion finely chopped 1 tablespoon chive finely chopped 1 teaspoon black sesame seed

Description

Place The Witlof Into A Small Baking Dish And Cover Two Thirds Of The Way With Chicken Stock. Add Grapeseed Oil And Season With A Pinch Of Sugar, Sea Salt And White Pepper. Cover With Aluminium Foil And Cook For 1 Hour In An Oven Pre-heated At 220C. Remo

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