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 (1 vote)


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


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.