John Myers
Contents
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Ingredients
Flesh:
- 1,5 kg Leg of lamb on the bone
- Salt
- 1 tbsp Ras El Hanout - Moroccan spice mix
- 2 tbsp Dried rosemary
- 0,5 Pc. Lemon (just the juice)
- 3 tbsp Olive oil
- 1 Pc. Carrot
- 1 Pc. Celery
- 0,5 Pc. Leek sticks
- 3 Pc. Onions
- 5 Pc. Garlic cloves
- 200 ml Port wine
- 400 ml Red wine
- 400 ml Lamb stock
- 2 Pc. Bay leaves
- 10 Pc. Allspice grains
- 10 Pc. Peppercorns
- 1 tbsp Fennel seeds
- 1 Pc. Chilli pepper
- Salt
- Sugar
- 2 tbsp Tomato paste
- 1 tbsp Clarified butter
- Olive oil
- Rosemary fresh
- Butter
- Salt
- Pepper
- Lemon juice
Crumple potatoes:
- 10 Pc. Waxy potatoes
- 5 Pc. Garlic cloves
- 1 tbsp Dried rosemary
- 50 ml Olive oil
- Salt
- Sweet paprika
- Chilli flakes
- Lemon juice
- Flakes of butter
- 2 tbsp Chopped parsley
Roasted Cauliflower:
- 1 Pc. Cauliflower
- 1 Pc. Carrot
- Salt
- Pepper
- Sugar
- 1 tsp Ras El Hanout - Moroccan spice mix
- 2 tbsp Noilly Prat
- 1 tbsp Butter
- 1 tbsp Clarified butter
- 1 tbsp Parsley
Spicy pineapple:
- 3 Discs Pineapple fresh
- 1 tbsp Olive oil
- Salt
- 0,5 tsp Sweet paprika
- Chilli flakes
Ricotta cream:
- 250 g Ricotta
- 2 tbsp Parsley
- 2 tbsp Chives
- 2 tbsp Dill
- 1 Pc. Clove of garlic
- Salt
- Pepper
- Sugar
- Lemon juice
- Olive oil
Instructions
Crumple potatoes:
- Boil the potatoes, drain them, let them dry and ideally let them cool down overnight.
- Preheat the oven to 210 degrees. Brush a baking dish with olive oil, cut the potatoes in half. Squeeze the potato halves by hand so that the cut surface breaks open easily.
- Place in the baking dish with the cut surface facing up. Squeeze the garlic cloves unpeeled and stick them between the potatoes.
- Mix the olive oil with the spices and lemon juice, season well and pour over the potatoes. Cover with flakes of butter.
- Bake in the oven for a good hour until the potatoes are crispy brown on the outside and creamy on the inside. Serve sprinkled with parsley.
Roasted Cauliflower:
- Cut the cauliflower into bite-sized florets, peel the carrot and cut into strips.
- Sprinkle with a little salt and a small pinch of sugar and let stand for about 15 minutes.
- Let the butter lard get hot in a pan. Fry the cauliflower and carrots in it.
- Sprinkle with the spices, continue to fry briefly and deglaze with Noilly Prat. Put the lid on and let it simmer until the cauliflower is firm to the bite.
- The vegetables should fry rather than boil. Season to taste with salt and pepper. Stir in butter before serving and sprinkle with parsley.
Spicy pineapple:
- Heat 1 tablespoons of olive oil in a pan. Mix the remaining oil with the spices.
- Cut the pineapple slices into quarters, apply the spice oil on both sides with a brush and place in the hot oil.
- When the pineapple is caramelized light brown, turn and let the other side caramelize as well.
Ricotta cream:
- Place the ricotta in a large bowl, finely grate the clove of garlic and add to the bowl with the herbs.
- Mix well with a little olive oil. Season to taste with salt, pepper, sugar and lemon juice.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 3.5gProtein: 11.4gFat: 17.2g
