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Lamb leg with carrot, charlotte potato, ras el hanout and tarragon

Lamb leg, cream of carrot and ginger, confit charlotte potato, parmesan crisp.

This recipe was specially created for the opening of HANOS Maastricht.

Ingredients

lamb leg sous-vide
1llamb demi-glace
50gRas el Hanout

300gCharlotte potatoes
100gGoose fat
Pepper
Salt

200gDry mashed potatoes
100gParmesan finely grated

80gTarragon
200mlSunflower oil

Preparation

  1. Reduce the lamb demi-glace with the ras-el-hanout to the desired thickness.
  2. Thicken the sauce with some butter.
  3. Remove the lamb from the packaging and heat it in the jus.

  1. Cut the potatoes in half and place them in a vacuum bag.
  2. Add the goose fat and season with salt and pepper (optionally garlic and rosemary).
  3. Vacuum seal and cook sous-vide at 85 degrees for 90 minutes.

  1. Fry the charlotte potatoes in some goose fat until golden brown.
  2. Prepare the Gnocchi as described on the package.
  3. Heat the carrot purée.
  4. Spoon some of the carrot onto the plate. Place the lamb next to it, garnish with some gnocchi, charlotte potatoes, and crispy parmesan. Spoon some jus around and finish with a little of the oil.

  1. Mix the still-warm mashed potatoes with the parmesan cheese. Knead into a kind of dough.
  2. Roll out some of this mixture very thinly on a baking mat using butcher's foil.
  3. Bake in the oven at 160 degrees until golden brown and crispy.

  1. Blanch the tarragon briefly, but do not rinse cold.
  2. While still warm, place the tarragon in a sieve and press out all the water using a ladle.
  3. Blend the tarragon with the sunflower oil in a blender until a smooth emulsion forms.
  4. Strain the oil through a fine mesh sieve and, if desired, through cheesecloth.