Ingredients
- 1.2 kg cut of lamb from the leg (bone removed)
- 100 g shallots
- salt, pepper
- 3 twigs rosemary
- 3 twigs thyme
- 1 bay leaf
- 150 ml vegetable broth
- 100 ml white wine
- 3 cloves of garlic
- 1 slice white bread (e.g. toast)
- 1 bunch flat leaf parsley
- 50 g ground almonds
- 50 g chopped Parmesan cheese
- 3 tbs olive oil
Preparation
1. Remove the cut of lamb from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel and slice the shallots into thin wedges. Heat the pot on highest level up to the roasting window, switch to a low level, pat the lamb dry with a paper towel and sear it on all sides. Season with salt and pepper.
3. Add the shallot slices and continue to cook. Add two sprigs each of rosemary and thyme, as well as one bay leaf. Cover with the Secuquick softline and close.
4. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 60 minutes in the turbo area.
5. Peel and mince the garlic. Break up the bread into fine crumbs; remove the parsley leaves and the rest of the thyme and rosemary leaves from the stems and coarsely chop. Puree them with the almonds, Parmesan and olive oil and season with salt and pepper. Lay the herb mixture between two sheets of plastic wrap the same size as the cut of lamb, roll it out, then chill it in the refrigerator.
6. At the end of the cooking time, depressurize the pot and remove the Secuquick. Remove the lamb and herbs; puree the sauce and season it to taste.
7. Return the lamb to the sauce and place the herb mixture on top. Turn down the heat to a low level. Place the Navigenio overhead and switch to high level, gratinate for approx. 6 minutes until pale brown.
8. Carve the leg of lamb and serve with the sauce.
This recipe has been tested and approved by AMC.
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