Roasted Lamb With Lemony Potato Puree

Roasted Lamb With Lemony Potato Puree

Roasted Lamb With Lemony Potato Puree

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

March 31, 2012

Cuisine

Season & Occasion

serves for

2

total time

3 HR 0 MIN

ingredients

Lamb
2 shanks
salt
15 g
Extra-virgin olive oil
20 g
Potato
1 kg
salt
15 g
Pepper
3 g
Lemon juice
70 g
Milk
250 g
butter
40 g, softened

Preparation

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.

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.

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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