{"id":27216,"date":"2022-11-10T16:32:55","date_gmt":"2022-11-10T15:32:55","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/grilled-lamb-with-ramson-filled-dumplings-braised-lamb-shank-gravy-chard-yoghurt-and-mint\/"},"modified":"2022-11-10T16:32:55","modified_gmt":"2022-11-10T15:32:55","slug":"grilled-lamb-with-ramson-filled-dumplings-braised-lamb-shank-gravy-chard-yoghurt-and-mint","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/grilled-lamb-with-ramson-filled-dumplings-braised-lamb-shank-gravy-chard-yoghurt-and-mint\/","title":{"rendered":"Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint\u00a0 <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>10 p<\/strong><\/p>\n<p><strong>Lamb<\/strong><\/p>\n<ul>\n<li>1.5 kg \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lamb<\/li>\n<li>2 cloves \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic<\/li>\n<li>4 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>4 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rosemary<\/li>\n<li>4 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n<\/ul>\n<p>Place the lamb in a bag along with the other ingredients. Vacuum seal and bake the lamb sous-vide at 62\u00b0C for about 11\/2 hours. Let the lamb rest at room temperature for at least 30 minutes. Grill just before serving.<\/p>\n<p><strong>Dumplings<\/strong><\/p>\n<ul>\n<li>750 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond potatoes<\/li>\n<li>75 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Potato starch<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<\/ul>\n<p><u><strong>Filling for dumplings<\/strong> <\/u><\/p>\n<ul>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 Shallots<\/li>\n<li>125 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Havgus Cheese<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ramson leaves<\/li>\n<li>3 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter (for frying)<\/li>\n<\/ul>\n<p>Boil the potatoes (skin on). Press the cooked potatoes through a sieve. Mix the potato pulp with the potato starch, egg yolk and butter into a dough. Season with salt.<\/p>\n<p>Chop the shallots and sweat in a pan with butter. Grate the cheese and chop the ramsons, mix the cooked shallots with cheese, ramson, salt and pepper.<\/p>\n<p>Shape the potato dough into small balls and make a cavity in each with your thumb. Fill the dumplings with the cheese filling and seal the hole.\u00a0 Steam the dumplings at 100\u00b0C steam for 12 min.\u00a0 Finally; fry in butter just before serving.<\/p>\n<p><strong>Braised lamb shanks \/ Gravy <\/strong><\/p>\n<ul>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lamb shanks<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carrot<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown onion<\/li>\n<li>3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n<li>4 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme and rosemary<\/li>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White wine<\/li>\n<li>500 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chicken stock<\/li>\n<li>2 pinches \u00a0\u00a0\u00a0 Voatsiperifery pepper<\/li>\n<li>1\/2 l \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red wine<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallots<\/li>\n<\/ul>\n<p>Peel and chop the carrots, onions and garlic. Brown the vegetables, herbs and spices in the pressure cooker. De-glaze with white wine, then add the chicken stock.<\/p>\n<p>Brown the lamb shanks in oil in a frying pan. Transfer the meat in the pressure cooker and cook for 1 hour.\u00a0 Release the steam and strain the stock into a saucepan. Remove the meat from the lamb shanks. Add the red wine and reduce the sauce by half. Finely chop the shallots and set aside. Return the meat to the pan along with the chopped shallots. Season the gravy with salt, pepper and vinegar.<\/p>\n<p><strong>Deep Fried potato nests <\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baking potato<\/li>\n<li>5 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ramson leaves<\/li>\n<\/ul>\n<p>Run the potato through a lathe into cold water. Rinse with plenty of cold water to remove the starch. Portion the potato ribbons on an oven tray and deep-fry into small balls\/nests.\u00a0 Chop the ramson finely and sprinkle\u00a0 over the potato nests.<\/p>\n<p><strong>Yogurt and mint oil<\/strong><\/p>\n<ul>\n<li>250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Turkish yoghurt<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spinach<\/li>\n<li>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mint leaves<\/li>\n<li>100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<\/ul>\n<p>Pour the yogurt into a coffee filter, leave to hang at room temperature for at least 3 hours. Blitz mint, spinach and cooking oil in a mixer for about 2 minutes at the highest power, strain through fine-mesh strainer. Season with salt.<\/p>\n<p><strong>Grilled butter<\/strong><\/p>\n<ul>\n<li>70 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ras el Hanout<\/li>\n<li>3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n<li>3 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<\/ul>\n<p>Put all the ingredients in a saucepan and simmer on a low heat for about 2 hours. Then put a few smoldering pieces of coal in the butter, then strain the butter.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>20 leaves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baby chard<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Forvm balsamic vinegar<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wood sorrel<\/li>\n<\/ul>\n<p>Place the chard on a plate. Spray the chard leaves with vinegar and season with salt just before serving \u2013 NOT EARLIER!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25877,"template":"","recipe_category":[],"course":[225,230,226],"season":[],"class_list":["post-27216","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course","course-meat","course-poultry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/grilled-lamb-with-ramson-filled-dumplings-braised-lamb-shank-gravy-chard-yoghurt-and-mint\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grilled lamb with ramson-filled dumplings, braised lamb shank gravy, chard, yoghurt and mint - 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