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Lamb leg, asparagus panna cotta, garlic purée and crosne

Low & slow cooked leg of lamb with an asparagus panna cotta. Finished with confit garlic purée and raw capucien tuber.

Ingredients

1units.itemsGarlic
Pepper
Salt
Rosemary
1units.itemsWelsh leg of lamb boneless

Pepper
200gPeeled asparagus
200mlCream
20gagar +
Salt
500mlChicken broth

500gCharlotte potato
100gButter
20groasted garlic purée
100mlCream
Salt
Pepper

Salt
Pepper
Olive oil
1units.itemscapucien tuber

2units.itemscardamom leaves
500mlLamb jus

Preparation

  1. Sear the leg of lamb in a pan. Two minutes on each side, so it gets nicely colored. Transfer to a vacuum bag along with salt and pepper, rosemary, and garlic.
  2. Vacuum seal and cook sous-vide for 2 hours at 62°C. Then cool it down.
  3. For serving, cut into nice slices and briefly sear again.

  1. Cut the peeled asparagus into pieces. Cook them in the chicken stock until done.
  2. Blend the asparagus together with the cream and 100 ml of the cooking liquid until smooth.
  3. Strain the mixture if necessary. Add the agar+ to this.
  4. Pour into flexi molds of your choice, for example the Erbetta (62183160) from Silikomart. Place in the freezer.

  1. Peel the potatoes and cook them until done.
  2. Make a puree from them together with the garlic, butter, cream, and season with pepper and salt.

  1. Cut thin slices from the capucien tuber. Cut these into nice rounds.
  2. Season with pepper, salt, and olive oil.

  1. Infuse the lamb jus with the cardamom leaves.
  2. Thicken the jus if necessary.