Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

Slow Cooked Lamb Shoulder

• 25 g vegetable oil
• 750 g lamb shoulder meat, boneless, diced
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 2 Tbsp cornflour
• 1 meat stock cube (for 0.5 l) (lamb)
  of 1 tsp meat stock paste, homemade
• 500 g water
• 1 sprig fresh rosemary, leaves only
• 1 garlic clove

Red Wine Jus

• 1 banana shallot, halved
• 1 garlic clove
• 1 bunch fresh mixed herbs, leaves only (approx. 5 g)
• 50 g salted butter
• 100 g port
• 150 g red wine
• 20 g balsamic vinegar
• 35 g dark brown sugar
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste

Carrot and Ginger Purée

• 30 g olive oil
• 500 g carrots, cut in 4 pieces
• 15 g fresh root ginger, peeled, cut in slices (2 mm)
• 100 g water
• ½ tsp fine sea salt
• 100 g unsalted butter, cut in pieces
• ground black pepper, for seasoning

Roasted Lamb Loin

• 1 Tbsp vegetable oil
• 6 lamb loin (100-150 g each)
• 2 pinches fine sea salt, for seasoning
• 2 pinches ground black pepper, for seasoning
• 10 g unsalted butter, for basting
• fresh spinach, wilted, for serving