John Myers
Lamb in Vegetable Patch
The perfect lamb in vegetable patch recipe with a picture and simple step-by-step instructions.
For the celery puree:
- 800 g Celeriac fresh
- 300 ml Vegetable broth
- 300 ml Whipped cream
- Salt and pepper
For the lamb hip steaks:
- 4 Pc. Lamb rump steaks
- Rosemary
- Thyme
- Olive oil
- Salt and pepper
Vegetables cooked for the sous vide:
- 8 Pc. Mini carrots
- Chiogga pray
- 1 Pr Fleur de sel
- 1 Pr Sugar brown
For the fried vegetables and mushrooms:
- 4 Pc. Mini zucchini
- 8 Pc. King oyster mushrooms
- 2 tsp Oil
- 2 tsp Butter
- Salt and pepper
For the sauce:
- 100 g Carrots
- 100 g Fresh celery
- 100 g Leek
- 2 Pc. Onions
- 750 g Lamb bones
- 4 tbsp Olive oil
- 1 tbsp Tomato paste
- 300 ml White wine
- 1 l Water
- 3 Pc. Thyme stalks
- 3 Pc. Parsley stalks
- 2 Pc. Garlic cloves
- 1 tsp Black peppercorns
- 1 tsp Food starch
- Salt and pepper
For the decoration:
- Chickweed
celery puree
- Peel the celery and cut into cubes. Slowly simmer these in the vegetable stock and cream. Pass everything through a sieve and puree the celery cubes with a hand blender. If necessary, add the brew. Finally season with salt and pepper.
Lamb rump steaks
- Marinate the lamb with rosemary, thyme and oil. Sear steaks on both sides for one minute and cook in the oven for one hour at 90 ° C (top-bottom heat).
Sous vide cooked vegetables
- Wash the mini carrots, peel thinly and leave about 1-2 cm from the green. Peel the Chiogga beetroot and cut out small balls with a Parisienne cutter. Place the mini carrots and chiogga balls in a Sous Vide vacuum bag and sprinkle with salt and sugar. Vacuum the vegetables at 100% and cook sous vide in a water bath at 80 ° C for 60 minutes.
Fried vegetables and mushrooms
- Fry the zucchini and king oyster mushrooms in olive oil. Just before the end of the cooking time, add the butter and season everything with salt and pepper
sauce
- For the sauce, peel and dice the carrots, onions, leeks and celery. Chop the bones the size of a walnut. Heat the olive oil and fry the bones well all around. Add the vegetables and roast them. Stir in tomato paste.
- Deglaze the insert with white wine and let it boil down almost completely. Then fill up with water. Add the thyme, parsley, the pressed garlic and peppercorns and then cook for about 40 minutes over a mild heat.
- Pass the stock through a sieve and reduce it to half over high heat. Mix the starch with a little cold water. Thicken the sauce with it and season with salt and pepper.
Facebook Comments