Main dishes

Lamb cooked at a low temperature with capers and sun-dried tomatoes on a bed of purple potatoes and Roman-style artichokes

Total time required

30 mins preparation | 180 mins cooking time

Difficulty

Average

Ingredients | Serves 4

Separate the leg of lamb from the connective tissue; marinate it with oil, salt and pepper for 5 minutes. Caramelise the leg of lamb in a preheated oven at 240 C° for 4 minutes. Cool immediately in the blast chiller to 3C°. Make a mirepoix of vegetables with celery, carrots and shallots. Place the leg of lamb, mirepoix, garlic, herbs, white wine, extra virgin olive oil, Lilliput capers and sun-dried tomatoes in a vacuum cooking bag. 100% vacuum seal the bag. Steam in the oven at 70C° for 3 hours. Steam the potatoes, peel and mash them. Season with oil, salt, pepper and chopped rosemary. Once the lamb is cooked, remove it from the bag and drain off its liquid. Put the preserving liquid in a small saucepan and bring to the boil, add the Brown Stock granules and mix until a sauce is obtained. In a potato masher, put some of the seasoned purple and yellow-flesh potatoes and mash on a serving dish creating a nest. Place a piece of lamb on top of the potatoes, add the Roman-style artichokes cut into four and dress with the sauce.