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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 (3 votes)


Season & Occasion

serves for


total time

2 HR 30 MIN


350 g, red
1000 g
20 g
Red wine
100 g, reduced
200 g Colonnata lard if possible
100 g, Grated
Sherry vinegar
250 g


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.

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