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
Allergens
Sulfites
Sulfites
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Baby lamb 1.75 kg
Potatoes 0.4 kg
Sweet paprika 75.0 g
Lettuce 0.25 ud
Spring onions 0.5 ud
Olive oil 0.06 l
Apple vinegar 0.02 l
Salad tomato 0.1 kg
Cabbage 0.1 kg
Onion 0.1 kg
Pork belly 0.1 kg
Prunes 0.025 kg
Chives 10.0 g
Sakura Mix shoots 0.01 kg
Brown stock 1.0 l
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Elaboration

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.

SET UP

  • 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 10.86 g
Saturates 34.2 g
Monounsaturated fatty acids 35.9 g
Polyunsaturated fatty acids 32.28 g
Cholesterol 283.09 mg
Calcium 284.25 mg
Iron 17.3 mg
Zinc 8.54 mg
Vitamin A 1263.35 ug
Vitamin C 96.69 g
Folic acid 232.68 ug
Salt (Sodium) 200.77 mg
Sugars 26.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.