Lamb with glazed carrots, wild garlic butter, rapeseed shoots and sheep cheese

Lamb

  • 600 g             Leg of lamb
  • 2                    Garlic cloves
  • 1 stalk            Rosemary
  • 1 tbsp            Olive oil

Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before serving and slice it against the fibers. If you don’t have access to a sous vide machine you can start by grilling the meat and then cook it slowly in the oven at 110°C until it reaches 58°C in the core.

 

Lamb brisket and lamb jus

  • 500 g             Lamb brisket
  • 1                    Carrot
  • 1                    Shallot
  • 2                    Garlic cloves
  • 200 ml           Red wine
  • 400 ml           Lamb stock
  • 1+1 stalks      Rosemary

Trim the brisket and fry it in a pan. Peel and chop the vegetables and fry them gently in a pressure cooker. Add the wine and the stock, the brisket and one of the rosemary stalks. Put on the lid and cook under pressure for 45 minutes or until the meat is tender. Lift out the meat and allow it to cool, then cut it into smaller pieces. Strain the sauce and reduce until it thickens slightly. Season with salt and sherry vinegar. Leave a stalk of rosemary to infuse in the sauce.

 

Glazed carrots

  • 10                  Carrots
  • 1tbsp             Spirit vinegar
  • 1 tbsp            Honey
  • 1 sprig           Thyme

Rub the carrots with olive oil and salt. Bake them for 45 minutes in an oven at 180°C.

Let the carrots cool down and cut them into smaller pieces. Heat the honey with vinegar and thyme. Glaze the carrots in a frying pan with the honey mixture and add the brisket.

 

Wild garlic butter

  • 25 g               Wild garlic
  • 25 g               Parsley
  • 1                    Garlic clove
  • 100 ml           Rapeseed oil
  • 100 g             Butter Arla® (room tempered)
  •                        Salt

Chop the herbs and the garlic. Mix in a blender with the oil. Incorporate the butter and season with salt. Spread the mixture onto a silicone sheet and freeze it. Break the butter into pieces before serving.

 

Garlic-fried rapeseed shoots

  • 5                    Rapeseed shoots
  • 2                    Garlic cloves
  •                       Soy sauce
  •                       Lemon

Pluck the rapeseed shoots and rinse them. Chop the garlic. Fry the rapeseed shoots in olive oil. Add the garlic and season with soy sauce and lemon juice.

 

Garnish

  • 2                    Zucchini (small)
  • 50 g               Sheep cheese

Slice the zucchini thinly using a mandolin. Season with lemon, olive oil and salt just before serving. Crumble the cheese for garnish.

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