Cut the slightly defatted boneless lamb shoulder into 2 cm dice. Prepare a rich stew with the diced lamb, onions, tomatoes, rosemary, green pepper, bouquet garni, and dry white wine. Once cooked, reserve half the diced lamb; finely chop the remaining half. Strain and reserve the cooking juices.
Roast the aubergines in the oven until soft. Halve them and scoop out the pulp into a bowl.
Line lightly oiled individual charlotte molds with thin strips of zucchini, previously blanched in boiling salted water, cooled, and drained. Overlap the strips, allowing them to drape over the edges.
Mix the chopped lamb with the reserved diced lamb. Fill the molds with this mixture and fold the zucchini strips over the top to enclose.
Bake in a bain-marie at 180°C for about 10 minutes. Drain on a wire rack, then on absorbent paper.
Unmold the charlottes onto serving plates.
In a small sauté pan, reduce the raspberry vinegar, then add the reserved cooking juices. Season to taste and whisk in the butter pieces to create a glossy sauce.
Coat the hot charlottes with the sauce. Garnish with fresh chervil and blanched diced bell peppers.
Mastered by Chef Hubert, this elegant dish is a true culinary marvel.
Created by Chef Hubert
