Sorry, you need to enable JavaScript to visit this website.
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.

31 March, 2012
Average: 5 (2 votes)

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
Breadcrumbs
100 g, Grated
Sherry vinegar
250 g

Preparation

Step 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.

Step 02

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

Step 03

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

Step 04

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

 

Step 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.

Search Recipes