Crispy lamb with salsa verdi
Pep up this classic lamb recipe with some fruity sides. You can serve it with pomegranate and sliced lemons and the salsa verdi brings in some extra taste to the richness of the lamb.
Lamb/venison
Main courses
Ingredients
Crispy lamb with salsa verdi
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€0.0
For the lamb:
Breast of lamb
/kg
1.2 kg
0%
Water cold
/l
1.0 l
0%
Knorr Professional Chicken Jelly Bouillon 800g
/g
25.0 g
0%
For the salsa verdi:
Red Wine Vinegar
/ml
20.0 ml
0%
Colman's Dijon Mustard 2.25L
/g
20.0 g
0%
50
May contain wheat and it´s derivatives
Contains sulphur dioxide and sulphites and their derivatives
Mint
/g
100.0 g
0%
Flat leaf Parsley
/g
100.0 g
0%
Gherkin chopped
/g
20.0 g
0%
Capers, in brine
/g
20.0 g
0%
Knorr Professional Garlic Puree 750g
/g
20.0 g
0%
For service:
Olive oil
/ml
70.0 ml
0%
Chicory
/g
200.0 g
0%
Watercress
/g
100.0 g
0%
Pomegranate Seeds
/g
50.0 g
0%
Lemon
/g
50.0 g
0%
/
For the lamb:
-
Breast of lamb 1.2 kg
-
Water cold 1.0 l
For the salsa verdi:
-
Red Wine Vinegar 20.0 ml
-
Mint 100.0 g
-
Flat leaf Parsley 100.0 g
-
Gherkin chopped 20.0 g
-
Capers, in brine 20.0 g
For service:
-
Olive oil 70.0 ml
-
Chicory 200.0 g
-
Watercress 100.0 g
-
Pomegranate Seeds 50.0 g
-
Lemon 50.0 g
Preparation
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For the lamb:
- Roll and tie the lamb then place into a deep try, pour over the boullion and cover with foil.
- Roast at 150°C for 3 hours then remove from the boullion and chill until needed.
-
For the salsa verdi:
- Place all the ingredients into a blender and pulse until combined but still chunky then pour into a bowl, cover and chill until needed.
-
For service:
- Remove the string from the chilled lamb and slice into portions then dry fry for 2-3 min. on each side until crispy then remove and drain any excess fat off, cover & keep hot.
- Remove the chicory leaves and mix with the watercress then dress with the olive oil and pomegranate seeds.
- Place the lamb on to a plate and top with the salad and garnish with the sliced lemon.
