MAKE CAVIAR

1. Simmer mustard seeds in water for 10–12 minutes until tender
2. Drain
3. Add vinegar, sugar, and salt.
4. Let sit at least 10 minutes, longer is better

ROAST FIG

1. Halve the fig
2. Toss with one drop of oil and place a pinch of sugar on the cut side
3. Roast at 200°C for 5 mins cut side up on grill mode
4. Take out and rest for 2 mins

COOK LAMB

1. Medium-high pan, add 2 tsp oil
2. Cook lamb to own liking
3. Add 10 g butter then baste lamb for 30 sec
4. Rest lamb 5 min

SUNFLOWER - SPINACH CREAM SAUCE

1. In the same pan you used to cook the lamb, lower heat, add garlic and sweat
2. Add spinach stir around for a minute on low
3. Add 20 ml water
4. Add cream and simmer 2.5 min until slightly thickened.
5. Stir in toasted sunflower seeds.
6. Take off heat, blend and strain into a small bowl.
7. Add butter, ½ tsp lemon juice, salt and pepper and mix.

Plate

1. Pour sauce on plate
2. Cut lamb into 2 slices.
3. Place one slice, then place the other lamb slightly on top of the lamb slice
4. Place strawberry where it sits best cut side up
5. Place a small mound of mustard caviar on top of the lamb