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":"Suckling lamb cannon With purple mustard and green asparagus","ingredients":"LAMB AND LAMB JUS : shallots,debone and rolled saddles of lamb (cannons) from the butcher,cubed lamb bones and scraps,olive oil,peppercorns,sprigs of thyme,cloves of garlic,sprigs of rosemary,white chicken stock\nPURPLE MUSTARD AND CRUMB COATING : red grapes,whole-grain mustard,roasted pine nuts,garlic confit,flat-leaf parsley,dry bread crumbs,almond meal (ground almonds),thyme,salt,olive oil\nGARNISH : 16 spears of green asparagus (about 100g),salt\nFINISHING : olive oil,white chicken stock,butter,salt,fleur de sel,freshly ground pepper","instructions":"Preheat the oven to 180°C - 350°F.\nPeel and mince the shallots.\nSear the lamb cannons, bones, and trimmings in a Dutch oven over high heat with a bit of olive oil.\nRoast in the oven for 12 minutes, then remove the cannons and allow them to rest.\nReturn the bones and trimmings to the stovetop and continue cooking until nicely browned.\nRemove excess fat, add the shallots, peppercorns, thyme, unpeeled garlic, and rosemary, then deglaze with the chicken stock.\nSimmer for 30 minutes, strain into a saucepan, and reduce the sauce to a thick consistency; set aside for finishing.\nBlend the grapes until smooth, then pour into a saucepan.\nReduce the mixture until creamy and allow it to cool.\nIncorporate the mustard and set aside.\nChop the pine nuts, crush the garlic confit, and finely mince the parsley leaves.\nCombine the bread crumbs with the almond meal, thyme, and salt.\nInclude the chopped pine nuts, garlic confit, and parsley in the mixture.\nCombine the crumb mixture with olive oil and set aside for later use.\nTrim the asparagus to ensure uniform length and peels off any scales.\nReserve two spears for slicing.\nCook the asparagus in heavily salted water for about 10 minutes until tender.\nImmediately transfer to ice water, then lay them on a tray lined with paper towels.\nSear the lamb cannons in a Dutch oven with olive oil until a crisp outer crust forms, then untie them.\nGenerously coat the cannons with the purple mustard, ensuring the coating is entirely covered with the crumb mixture, then bake briefly in the oven to toast the crumbs.\nReheat the asparagus with the chicken stock and butter in a saucepan, and season with salt and pepper.\nArrange the cannons on a serving platter alongside the asparagus.\nUsing a mandoline slicer with a safety guard, cut the reserved raw asparagus spears into thin slices.\nDrizzle the slices with olive oil and sprinkle with fleur de sel, then arrange them on top of the cooked asparagus.\nFinally, drizzle with the lamb jus and season with fleur de sel and freshly ground pepper.","region":"FR"}