The chimichurri should be prepared the day before at the latest. To do this, make a brine by bringing 240 ml of water to a boil on the stove and dissolving a tablespoon of salt in it.
Then let it cool down. Finely chop the garlic, oregano, chilli and parsley and place in a jar. Pour the cooled brine, olive oil and red wine vinegar over it and store in the refrigerator for up to a week.
Prepare a large campfire for the lamb and allow enough embers to form within an hour.
Move the embers to the side of the fire that you want the lamb to cook on. Rub the piece of lamb with salt and hang it over the fire.
During the cooking process, keep adding wood and pushing the embers close to the meat so that there is enough heat for the next 6-7 hours.
Turn the lamb occasionally to cook all sides. Alternatively, it can be prepared in the oven at approx. 85 ° C for 6-7 hours.
For the potato mountains, peel the potatoes and quarter them lengthways. Cut fine slices out of the quarters in the food processor or with a vegetable slicer, so that irregular triangles are formed.
Slightly heat the clarified butter and add to the potatoes with the remaining ingredients. Season to taste with salt and pepper and form small mountains out of the mixture on a baking sheet.
Bake at 200 ° C for 30-40 minutes until the surface is lightly browned.
For the vegetables a la plancha, wash and clean the vegetables and cut them into attractive pieces: Halve the fennel, cut the broccoli into larger florets and leave the Brussels sprouts whole.
Spread on a baking sheet, pour olive oil over it and season with coarse salt and pepper.
Bake in the oven at 180 ° C for 30 minutes. The vegetables can also be pre-cooked and then finalized again on the grillage, grill plate or pan.
For the dijonnaise sauce, heat the butter in a saucepan. Heat the stock in another saucepan and add the egg, egg yolk, mustard, vinegar and lime juice.
Let the warm butter flow slowly into the stock pot so that an emulsion is created. Pass the mixture through a hair sieve and place in a warm cream siphon (0.5l).
Fill in the gas cartridge and keep it warm in a water bath at approx. 65 degrees until serving.
Place the dijonnaise sauce on the plate, remove the lamb from the fire and pour it onto the sauce in slices. Arrange the vegetables and mountains of potatoes and serve the chimichurri in a separate bowl.
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