Roasted lamb cooked at a low temperature with potato toast and paprika

20 h
Type of dish: Meats
Temperature: Hot
Cuisine type: 5th range cuisine
Ingredients for 5 portions
Ingredients for portions/units
Baby lamb 2.0 kg
Potatoes 0.5 kg
Sweet paprika 93.75 g
Lettuce 0.313 ud
Spring onions 0.625 ud
Olive oil 0.075 l
Apple vinegar 0.025 l
Salad tomato 0.125 kg
Cabbage 0.125 kg
Onion 0.125 kg
Pork belly 0.125 kg
Prunes 0.031 kg
Chives 12.5 g
Sakura Mix shoots 0.013 kg
Brown stock 1.25 l
Onion 0.125 kg
Carrots 0.063 kg
Green leek 0.75 ud
Bones 0.375 kg
Red wine 0.063 l
Water 1.25 l

For the lamb

  • Cut the lamb into 400 g servings.
  • Season and vacuum pack the meat.
  • Cook in a bain-marie, or steam at 70 ºC for 20 hours.
  • Cool quickly and keep in a cold store up to 21 days.

For the potato toast

  • Peel the potatoes and slice them finely. 
  • Cook them with olive oil over a low heat (confit), until they are soft.
  • Drain the oil and mash them with a fork.
  • Season with salt, sprinkle some paprika and mix. 
  • Cut the potato toasts into square shapes.

For the salad

  • Wash the lettuce in very cold water (it is advisable to add some ice) and a few drops of chlorine bleach for sanitising food, allow to sanitise for 10 minutes.
  • Drain the lettuce and wash it again with plenty of cold water to remove any remaining sanitiser. 
  • Spin the lettuce and keep it in the cold store on kitchen paper.
  • Julienne the spring onion.
  • Peel the tomato and dice it.
  • Make a vinaigrette by mixing the oil, the vinegar and the salt until homogenous. Lastly add the tomato dices.

For the collard greens and the bacon stew

  • Julienne the collard greens and blanch them for a few minutes in boiling water. Then let them cool.
  • Cut the bacon into 1 cm strips and julienne the onion. 
  • Fry the bacon and the onion lightly until the onion is soft. 
  • Add the chopped prunes and the collard greens.
  • Cook everything together and season with salt.

For the sauce

  • Make a lamb brown stock.
  • Use the remaining juices from vacuum packing.
  • Bring 1l of the stock to boil together with the remaining juice from steaming the lamb. Allow it to reduce and thicken it with a little bit of cornflour.
  • For the decoration.
  • Chop chives into fine rings.
  • Select some microgreens.


  • Roast the lamb in the oven at 200 ºC.
  • Brown the square potato and paprika toast in a grill or a greased frying pan.
  • Warm the collard greens and bacon stew up and pour it in the middle of the dish.
  • Place the lamb on the stew and the potato toast on the side.
  • Sauce the lamb and decorate with chives and microgreens.
  • Place the lettuce and spring onion seasoned with the tomato vinaigrette on a separate dish.
Nutritional information (1 portion)
Fiber 14.39 g
Saturates 40.04 g
Monounsaturated fatty acids 43.03 g
Polyunsaturated fatty acids 37.57 g
Cholesterol 326.33 mg
Calcium 365.86 mg
Iron 20.94 mg
Zinc 10.09 mg
Vitamin A 1622.97 ug
Vitamin C 131.94 g
Folic acid 298.89 ug
Salt (Sodium) 272.81 mg
Sugars 34.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.