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Roasted Lamb With Lemony Potato Puree by Andrea Berton

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
3H 0MIN

Ingredients

Lamb: 2 shanks

Salt: 15 g

Extra virgin olive oil: 20 g

Potatoes: 1 kg

Salt: 15 g

Pepper: 3 g

Lemon juice: 70 g

Milk: 250 g

Butter: 40 g, softened

Lamb roast with lemony potato puree, a gourmet sous vide recipe by the Italian chef Andrea Berton.

Method
01.
Roasted Lamb

De-bone the lamb shanks, make 4 loins from the meat, salt and close in plastic wrap, making a round shape.

Leave in the refrigerator for 24 hours.

Vacuum pack and cook them at 65°C for 2 hours.

Remove from the Roner and brown in a pan with butter, garlic and thyme.

Let it rest while maintaining it at 50°C.

02.
Lemony Potato Purée

Cook the potatoes in water, peel and then pass through a mill.

Stir them in a baking dish with milk, softened butter and lemon juice.

Adjust salt and pepper and keep stirring until the desired consistency is reached.

03.
Preparing the plate

On a plate, spread the purée into a straight line.

Cut a slice of lamb and place in the centre, dressing with some of the roasting sauce.

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