VOLATILE LAMB AMUSE-BOUCHE
1. Preheat oven to 375 °f (190 °c). line 2 baking sheets (or 1 large baking sheet) with tin foil. Coarsely chop onion and bell pepper. Slice zucchini into ⅔-of-an-inch-thick (2 cm) discs.
2. Place prepped vegetables on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Top with a few rosemary sprigs. Make sure vegetables are as spread out as possible on the baking sheet. Cook for 40 minutes, tossing twice. (While you wait, make rosemary foam and lamb.)
3. Infuse remaining rosemary in water (save 2 sprigs for the last part of the recipe), on low heat, for 15 minutes. Remove sprigs and filter through a sieve. let sit to cool.
4. In a rectangular, flat-bottomed bowl, combine rosemary infusion and lemon juice and sprinkle in soy lecithin. Using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat this step.
5. Season lamb noisettes with salt and pepper and cover in a thin layer of flour. sauté for 2 to 3 minutes, in a pan, with oil and butter. Remove noisettes from pan and reserve, covered.
6. Deglaze pan with white wine. Add in the last 2 rosemary sprigs and simmer for 3 minutes. Incorporate mustard and cream and remove from heat. Place noisettes back in the pan and coat them with sauce. Serve immediately.
7. Cut the noisettes into small pieces. Drip a droplet or two of smoke aroma onto a piece of blotting paper inserted in an aromafork™ by molecule-r. In the fork, place a piece of noisette and some roasted vegetables, and top with rosemary foam. When taking a bite, keep the AromAspoon close to your nose while chewing. Inhale the smoke aroma and experience volatile flavouring!