Thigh Of Lamb Stuffed With Radicchio And Red Tropea Onions

Thigh Of Lamb Stuffed With Radicchio And Red Tropea Onions

Thigh Of Lamb Stuffed With Radicchio And Red Tropea Onions

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

March 31, 2012

Cuisine

Season & Occasion

serves for

2

total time

2 HR 30 MIN

ingredients

Onion
350 g, red
radicchio
1000 g
salt
20 g
Red Wine
100 g, reduced
Lard
200 g Colonnata lard if possible
Bread crumbs
100 g, Grated
Sherry vinegar
250 g

Preparation

Julienne slice the onions, 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.

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

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

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

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

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

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