Cut the rack of lamb into chops and trim, saving the trimmings. Brown the shoulder with the garlic, thyme and salt then deglaze with the orange juice. Put it all in the oven to roast for 6 hours at 95°C, slice the shoulder when cool and reheat in its own juice.
Roast the carrots with the olive oil, garlic and thyme in a 170°C oven for 18 to 20 min. Reduce the orange juice until it has a syrupy consistency. Remove the carrots from the oven and purée with the cream, garlic, butter and orange juice reduction. Work through a sieve, season and transfer to a piping bag.
Brown the lamb bones and trimmings in the butter in a sauté pan then add the finely chopped onion, crushed garlic and spices. Deglaze with the orange juice and let reduce. Add water just to cover. Simmer for 1 hour, skimming frequently. Strain through a colander, then a sieve,
then again through cheesecloth and chill. Skim off the fat and strain again. Reduce to a demi-glace.
Bring the orange juice, white wine, garlic, thyme and salt to the boil in a saucepan Wash and pare the vegetables. Braise the vegetables over very low heat in the broth, covered, for 2 hours.
Chop the piquillo peppers and garlic and sweat them in olive oil. Add the Espelette pepper purée and cook 5 minutes. Thicken the mixture with agar agar, stir in the mint and coriander. Chill then purée, work through a sieve and transfer to a pipette.
The perfect pairing: our Mourvèdre !