John Myers
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Saddle of Lamb with Parsley Root Puree
The perfect saddle of lamb with parsley root puree recipe with a picture and simple step-by-step instructions.
Puree:
- 750 g Parsley root
- 230 g Cream
- Salt
- 3 Bd Parsley
- 5 tbsp Olive oil
Sauce:
- 2 Pc. Red peppers
- 2 Pc. Red peppers
- 2 Pc. Bay leaves
- 200 ml Vegetable broth
- 75 g Creme fraiche Cheese
- Salt
- Pepper
Flesh:
- 230 g Chicken breast fillet
- 300 g Cream
- 75 g Black olives
- 75 g Dried tomatoes
- 1 tbsp Thyme
- Salt
- Pepper
- 900 g Saddle of lamb raised
- 2 Pc. Pig net fat net
- 3 tbsp Olive oil
Butternut squash:
- 1 Pc. Butternut squash
- Flour
- Egg
- Cornflakes
Puree:
- Peel the parsley roots, cut into small cubes approx. 1 cm and cook with cream and salt in a solid cooking container at 100 degrees (or in a pot) for 20 minutes.
- Wash the parsley, shake dry, pluck the leaves and puree with the olive oil.
- Puree the parsley roots with a hand blender, fold in the parsley oil and season with salt and pepper.
Sauce:
- Peel and core the peppers with a peeler and cut into 1 cm cubes. Halve the peppers lengthways, remove the core, wash and chop.
- Cook the paprika, chili peppers, bay leaf and vegetable stock in a solid cooking container at 100 degrees (or in a pot) for 15 minutes. Remove the bay leaves and mix the creme fraiche into the sauce, season with salt and pepper.
Flesh:
- Wash the chicken breast fillets, pat dry and puree them with the cream. Chop the olives and tomatoes and stir in with the thyme. Season to taste with salt and pepper. Also season the saddle of lamb with salt and pepper and brush all over with the meat farce.
- Roll the saddle of lamb in a piece of pork net and fry briefly in a pan in olive oil. Cook in the greased, curled cooking container at 90 degrees for 12 to 14 minutes. Let the meat rest for another 5 minutes.
- Cut the saddle of lamb into 12 equal pieces and serve with the puree and sauce.
Butternut:
- Peel the butternut squash, cut into approx. 1 cm thick slices, bread with flour, egg and chopped corn flakes and fry on both sides for approx. 3 minutes.
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