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
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.
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.
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.
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.
Serving: 100 g Calories: 230 kcal Carbohydrates: 3.5 g Protein: 11.4 g Fat: 17.2 g