• Ingredients for the lamb

  • 400g leg of lamb
  • 1 carrot
  • 1 onion
  • ¼ knob of celeriac
  • 1 sprig of thyme
  • 1 bay leaf
  • 20g of clarified butter

Preparing the lamb

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