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Thigh Of Lamb Stuffed With Radicchio And Red Tropea Onions

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 30MIN

Ingredients

Onion: 350 g, red

Radicchio: 1000 g

Salt: 20 g

Red wine: 100 g, reduced

Lard: 200 g Colonnata lard if possible

Breadcrumbs: 100 g, Grated

Sherry vinegar: 250 g

Leg of lamb, stuffed with radicchio and red tropea onions: a delicious sous vide recipe by the Italian chef Andrea Berton.

Preparation
01.

Julienne the onions, then braise them in a pan with extra-virgin olive oil, Maldon salt and sherry vinegar.

Do the same with the radicchio.

Let cool and them mix all together in a mixer.

Using plastic wrap, make rolls about 10 cm in length and 2 cm thick. Freeze.

02.

Remove bones from the thighs, beat the meat, salt it and place the stuffing in the centre, roll well and then tie off.

03.

Seal everything in a vacuum pack and cook in a Roner at 65°C for 2 hours.

04.

Brown in an oiled pan, then add butter, garlic and thyme.

 

05.

Let the lamb rest for 5 minutes so it cooks through evenly and tenderly.



To finish

Place a slice of lamb at the centre of the plate, add a slice of braised raddichio and onion and then the lamb juices.

Leg of lamb, stuffed with radicchio and red tropea onions: a delicious sous vide recipe by the Italian chef Andrea Berton.

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