Lamb leg with truffle gnocchi

Name: Lamb leg with truffle gnocchi
Ingredients: truffle gnocchi; leg of lamb; 2 Thyme sprigs; clove; 1 Olive oil; haricots verts; Pepper; Asparagus; Broad beans; Salt; Unsweetened whipped cream; 1 Rosemary sprig

With broad beans, green asparagus, and haricots verts.

Ingredients

truffle gnocchi

leg of lamb

2Thyme sprigs

clove

1Olive oil

haricots verts

Pepper

Asparagus

Broad beans

Salt

Unsweetened whipped cream

1Rosemary sprig

Preparation

Place the leg of lamb in a vacuum bag with 1 sprig of rosemary, 2 sprigs of thyme, and a clove of garlic (quartered), and finally add 1 dl olive oil. Vacuum seal and cook for 20 hours at 70°C.
Then cool down. Once the leg is cold, you can divide it into portions.
Blanch the truffle gnocchi briefly and rinse cold. Drizzle with olive oil and store chilled.
Fry the gnocchi in butter until golden brown, add blanched broad beans, green beans, and asparagus, and a splash of unsweetened cream. Season with salt and pepper. Arrange the gnocchi with asparagus and broad beans on a plate, fry the portioned leg of lamb until crispy and golden brown, and place it on the gnocchi.