Confit Lamb Shoulder, Ontario Lamb Loin, Lamb Jus, Eggplant Puree, Chick Pea Fritters and Cucumber Raita

Line a tray with parchment paper.

Grind whole cumin and coriander seeds in a mortar and pestle. Add curry powder, mix to combine.

Season lamb with salt, pepper and coat with spice mixture.

Heat 2 tablespoons of duck fat in a Le Creuset Iron Handle Skillet over medium heat.

In batches, sear lamb on all sides. Place in a pressure cooker and repeat process with remaining lamb.

Cover seared lamb with remaining duck fat, cook on low pressure and temperature until tender and cooked, approximately 30-40 minutes.

Remove cooked lamb from pressure cooker. Strain and reserve duck fat. Place lamb in a large bowl and set aside to cool.

Shred lamb, add 3 tablespoons of duck fat, season with salt and pepper and mix. Place on parchment-lined tray in one even layer.

Place another sheet of parchment paper over lamb. Place another tray over and weigh down with a heavy object. Place in fridge to cool and press for a minimum of 3 hours, maximum of 24 hours.

Cut pressed lamb into 1 inch by 2 inch pieces. Place on a tray and set aside.

Heat 2 tablespoons of duck fat in a Le Creuset Iron Handle Skillet over medium high heat. Sear pieces of pressed lamb on all sides until crisp and golden, approximately 6 minutes. Set aside for assembly.

Heat a large pot of water to 57F over low heat.

Season lamb loins with salt and pepper. Place halves of each lamb loin in a sealable bag with equal amounts of olive oil, rosemary and peppercorns.

Place in simmering water and cook until tender, approximately 45 minutes. Set lamb aside to rest in bag for 15 minutes.

Heat vegetable oil in a large Le Creuset Iron Handle Skillet.

Sear lamb on all sides until brown, approximately 5 minutes. Careful not to overcook. Set aside for assembly.

Preheat oven to 450F.

Place bones and trimmings in a Le Creuset Stainless Steel Roasting Pan. Place in oven and roast until brown, approximately 45 minutes.

Add vegetables to roasting pan with bones and trimmings, toss. Place back in oven until vegetables are caramelized, approximately 15 minutes.

Place roasted bones, trimming, vegetables and veal stock in a large pot.

Remove fat from roasting pan, deglaze with water, stir and add to pot.

Add rosemary, bay leaves and peppercorns to pot. Bring to a simmer, and reduce by ½ until a glaze consistency, approximately 1 hour.

Strain liquid into a small pot, season with salt and pepper and keep warm for assembly.

Preheat oven to 375F.

Place eggplants on a tray, skin side down. Drizzle 3 tablespoons of olive oil over eggplant, season with salt and pepper.

Roast until tender, approximately 30-45 minutes. Remove and set aside to cool.

Heat remaining olive oil in a small Le Creuset Sauté Pan over medium heat. Add onions, garlic and cumin. Sweat until tender and translucent, approximately 5 minutes, set aside.

Remove cooked eggplant from skin and place in a blender. Add onion mixture, lemon juice and mint, puree until smooth. Strain eggplant mixture through a sieve, into a sauce pot. Season with salt and pepper and keep warm for assembly.

Line a baking tray with parchment paper.

Heat milk and chicken stock in a large Le Creuset Stainless Steel Pot over medium-high heat and bring to a boil.

Whisk in 2 cups of chickpea flour gradually, reduce heat to low and cook for 35-40 minutes.

Add olive oil, lemon zest, rosemary and season with salt and pepper. Stir until incorporated.

Spoon mixture on parchment-lined tray. Smooth out and level using a Le Creuset Spatula. Place in fridge to cool and set, approximately 2 hours.

Heat vegetable oil, ½ full in a large pot to 350F and line a tray with paper towel.

Cut out rounds of chickpea mixture, using a ½ inch cutter.

Place remaining chickpea flour in a bowl. Dredge rounds in chickpea flour and fry until crispy, approximately 3-5 minutes. Place on paper towel-lined tray. Season with salt and set aside for assembly.

Heat oil in a large Le Creuset Non-Stick Sauté Pan over medium heat.

Add eggplant pieces and sear on all sides until golden brown, approximately 3 minutes.

Add honey and toss to coat.

Deglaze with sherry vinegar, reduce to a glaze consistency and eggplant is tender, approximately 3 minutes.

Season with salt, set aside for assembly.

Place all ingredients in a bowl. Mix to combine and place in fridge to chill before serving.

Place Eggplant Puree across the top of each plate.

In a straight line, stand 1 piece of Japanese Eggplant on top of Eggplant Puree followed by 1 Chickpea Fritter, another piece of Glazed Japanese Eggplant and another Chickpea Fritter.

Fan 5 pieces of Lamb Loin under Eggplant Puree.

Place Confit Lamb Shoulder to the left of Lamb Loin slices.

Spoon 1 tablespoon of Cucumber Raita on top of Glazed Japanese Eggplant and garnish with fennel fronds.

Spoon Lamb Jus around Lamb and serve.