Lamb brisket, asparagus, peas and broad beans

Name: Lamb brisket, asparagus, peas and broad beans
Ingredients: 20 Asparagus; 300 g Peas; 500 ml Lamb jus; 300 g Broad beans; 50 ml Leek oil; 2 kg Lamb brisket

Slow-cooked lamb brisket with asparagus, peas and broad beans: fresh, refined and perfect for spring.

Ingredients

2kgLamb brisket

20Asparagus

300gPeas

500mlLamb jus

300gBroad beans

50mlLeek oil

Preparation

Vacuum the brisket.
Cook sous-vide for 17 hours at 69°C and then let it cool down.
Portion (± 150 g per person) and briefly grill on the BBQ.

Blanch the vegetables and season to taste.

Use asparagus as a base and place the vegetables on top.
Distribute the brisket over it and spoon the jus around.
As a finishing touch, drizzle leek oil over the dish.

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Van der Zee

30501050

Lamb brisket uk

per 1 Kilogram

per piece à 1 kg

34202603

Asparagus aa peeled

per Bin 700 Gram

per unit à 5 Bin

Grønn

34903340

Leek oil small

per Bottle 250 Milliliter

per unit à 20 Bottle

Grønn

34903350

Leek oil large

per Bottle 500 Milliliter

per unit à 12 Bottle

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Lamb brisket, asparagus, peas and broad beans

Ingredients

Lamb brisket

Vegetables

Assembly

Preparation

Lamb brisket

Vegetables

Assembly

Featured products in this recipe

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Featured products in this recipe

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