Sweat the vegetables in the clarified butter. Remove from the pan and leave to cool separately. Season the leg of lamb and sear in a separate pan. Add the sprig of thyme and bay leaf to the cold vegetables. Vacuum pack everything to 100 %. Steam in the Steamer for 45 minutes at 60 °C. Remove the meat from the bag and leave to stand for 10 minutes. Sweat briefly in the pan again before serving.
Ingredients for
the pickled onions
2 onions
60ml of water
33ml of white balsamic vinegar
Salt and sugar
Preparing the pickled onions
Slice the onions. Bring the water, vinegar, salt and sugar to the boil. Add the onions and bring to the boil again.
Ingredients for the
roasted onions
1 onion
20ml of butter
Salt and pepper
Preparing the roasted onions
Chop the onion finely and fry slowly in a pan until golden yellow in colour.
Ingredients for
the wild garlic
8–10 wild garlic leaves
Some olive oil for brushing
Preparing the wild garlic
Brush the garlic leaves with olive oil and leave to dry in the dehydrator at 40 °C.
Ingredients for
the onion cream
20g of butter
100g of onions
Salt and pepper
1 clove
40ml of Noilly Prat
½ a star aniseed
1 juniper
150ml of vegetable bouillon
60ml of cream
Preparing the onion cream
Sweat the onions with butter and herbs in a pan. Deglaze with Noilly Prat and reduce until all the liquid has evaporated. Add the vegetable bouillon and cream and leave to simmer for half an hour. Put the homogeneous mixture into a food processor and work until smooth.
Ingredients for the
red wine and onions
1 red onion
100ml of red wine
100ml of port wine
15g of brown sugar
½ a star aniseed
1 juniper
Some salt and pepper
1 sprig of thyme
Preparing the red wine and onions
Cut the onion into four equal slices lengthways. Caramelise the brown sugar in a pan and deglaze with the red and port wines. Add the star aniseed, juniper and thyme. Season with salt and pepper. Add the onion slices and reduce until the liquid has evaporated. Make sure the onion remains firm to the bite.
Cooking level for the lamb
With pre-heat45 minutes | steam setting at 60 °C
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