Roast Lamb with Chard and Pea Puree

Soak the pork caul in cold water for several hours.

Rinse the veal, pat dry and finely chop. Place in the freezer for 15 minutes. Add the egg white and cream to the veal and mix well. Pass through a fine-meshed sieve and season with port wine, salt and pepper. Refrigerate.

Rinse the chard, separate the leaves and blanch in a pot of boiling salted water. Drain, rinse under cold water, drain again, and pat dry with paper towels. Rinse the basil, pluck the leaves and blanch in a pot of boiling salted water for a few seconds. Squeeze dry and finely chop.

Rinse the lamb, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet and saute the lamb until golden brown all over. Remove from the pan and let cool.

Preheat the oven to 140°C (approximately 285°F) convection.

Drain the pork caul and squeeze well, spread on the work surface and trim into 2 squares each about 30 x 30 cm (approximately 12 x 12-inches) Divide the swiss chard leaves between the two squares, laying the leaves slightly overlapping in the center. Mix the basil with the veal mixture and place on top of the swiss chard. Place the lamb on it and fold the leaves over. Fold the pork caul over the lamb to enclose. Heat 1 tablespoon oil in a pan and saute the lamb until the caul ifs golden brown. Place on a rack set over a baking pan and roast the lamb 20 minutes.

Meanwhile, blanch the peas in a pot of boiling salted water for 3-4 minutes. Rinse the watercress, shake dry, pluck and add to the boiling water for the last 10 seconds. Drain well. Remove 2 tablespoons of the peas and finely mash the rest of the peas and watercress with the butter. Add the remaining peas, mix and season with salt and pepper.