Carré de xai amb crosta d'all salvatge, puré d'all salvatge i gratinat de carbassó

Season the lamb carrée with salt and pepper on both sides. Heat the clarified butter in a frying pan while still hot, fry the lamb carrée for a total of 2 - 3 minutes, then place the carrée on a plate and let it cook for 1 hour in the oven preheated to 80 degrees.

Make a paste from butter, breadcrumbs, salt, pepper and the finely chopped wild garlic and leave it in the refrigerator so that it doesn't get too soft.

Immediately before serving, heat the pan to 220 degrees top heat. Take out the carrée and brush with the wild garlic paste and press down very well. Bake the meat in the upper third of the oven for about 7 minutes.

In the meantime, for the gratin, cut the zucchini into 1 cm thick slices and place in a buttered casserole dish, season with salt and pepper. Then pour the cream over it and sprinkle the cheese over it. Place in the oven preheated to 180 degrees for about 20 minutes. Remove and keep warm covered with aluminum foil.

For the stamp, peel the potatoes, quarter them and cook them until cooked, drain, steam and process into a mash with milk, butter, salt and pepper. Just before serving, mix in the finely chopped wild garlic.