Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Leg of lamb With seasonal vegetables and au jus","ingredients":"For the recipe : leg of milk-fed lamb (1kg 2 pound),pink garlic (5 cloves),olive oil,savory (1/2 bunch),coarse sea salt,freshly ground pepper,lamb neck (500g, 1 pound 2 ounces),grapeseed oil,savory (1/3 bunch),pink garlic (1/2 head),salt,pepper,white chicken stock (500ml, 2 cups),lamb jus (250ml, 1 cup),extra fine green beans (100g, 3.53 ounces, 1 cup),shelled peas (100g, 3.53 ounces, 2/3 cup),medium green asparagus spears (4),round turnips with greens (4),small new carrots with greens (4),scallions (4),zucchini flowers (4),poivrade artichokes (4),ascorbic acid,romaine lettuce (1/2 head),white chicken stock (200ml, 3/4 cup plus 1 tablespoon),shelled baby fava beans (100g, 3.53 ounces, 2/3 cup),salt,pepper,sherry vinegar (20ml, 4 teaspoons)","instructions":"Preheat the oven to 180°C (350°F, gas mark 4). Trim the leg of lamb and rub it with a halved garlic clove. Set aside any trimmings and tie the leg with kitchen twine. In a large ovenproof sauté pan, heat the oil and sear the leg until deep golden. Add four unpeeled garlic cloves and the savory, seasoning with salt and pepper. Cook in the oven for 15 to 20 minutes, basting regularly, then let it rest on a rack in a warm place.\nCut the lamb neck and trimmings into small pieces and brown them in a Dutch oven with the oil. Drain the pieces in a strainer and return them to the pan. Mince the savory and add it along with the garlic. Season with salt and pepper. Cover with chicken stock and let it simmer, skimming regularly until the liquid thickens. Add more chicken stock as needed and continue to simmer. Once the desired consistency is achieved, strain the sauce through a conical strainer and set aside for serving, discarding the solids.\nTrim and boil the green beans and peas separately. Peel the asparagus and tie the spears into a bundle with kitchen twine before boiling. Carefully turn the turnips and carrots while keeping their tops intact, then set them aside in ice water. Trim and cut the scallions, remove the pistil from the zucchini flowers and roll them up. Turn the artichokes, quarter them, and set in cold water with a little ascorbic acid. Separate the lettuce leaves, removing the large outer leaves and picking the tender ones. In a Dutch oven, heat 1 tablespoon of olive oil and sweat the turnips until soft, then add the carrots and artichokes. Once the vegetables are nearly cooked, incorporate the scallions and zucchini flowers, moistening with chicken stock. Finish by glazing the vegetables, then add all the remaining vegetables. Ensure everything is well glazed, season to taste with salt and pepper, and transfer to a serving dish. Add the lettuce leaves dressed with olive oil and sherry vinegar, and serve the leg on a cutting board with the jus in a sauceboat.","region":"WWW"}