Ingredients

12 blanched and cooked snails
200 gr. of mushrooms confit in extra virgin olive oil
12 green asparagus tips
24 peeled broad beans
Lamb stock
100 cl. of extra virgin olive oil
100 gr. of black truffle
1 rack of lamb
Maldon salt
Bay
Water
Rosemary leaves

Preparation

Clean the snails thoroughly after cooking them in water, salt and bay leaf and remove the shells. Put them aside.
Dice the mushrooms, previously confit in the olive oil for 20 minutes, into 2 x 2 cubes. Put them aside.
Cook the asparagus tips and broad beans and put them in water with ice to stop the cooking and keep all the colour.
Blend in the Thermomix the 100 cl. of virgin olive oil together with the truffle and season to taste with salt. Pour the mixture into a bottle.
Roast the lamb, but leave it juicy on the inside, a little bleeding.

Finish and presentation

Place in a sauteau 100 cl. From the reduced lamb stock, add the snails, mushrooms, asparagus and broad beans and sauté until glazed.
Slice the lamb and add maldon salt.
Draw lines with the bottle of truffle oil on the base of the plate. Place the ragout on top and the lamb on top.
Garnish with a few rosemary leaves.