A rack of lamb, 350gr sausage, savory, Parmesan cheese, White truffle, chard, pig caul fat, 45 gr foie gras escalope.
Pry off the lamb rack from the bone and eliminate all the connective and fat tissue. Remove the sausage gut. Pass the sausage into the meat grinder with white truffle and the savory. Once chopped, roll it between two oven papers to a thickness of 4mm. Let the sausage rest in the fridge overnight. Take the lamb and make a roll with the film, leave it in a blast chiller for 40 minutes; then roll it between the blanched chard and the sausage. Finally finish the roll with the pig’s caul fat previously drained in cold water.