Symphony of Crown of Lamb and Green Asparagus


Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 80

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 80

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 80

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 80

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker\includes\public\shortcodes\recipe\class-wprm-sc-ingredients.php on line 653

Warning: foreach() argument must be of type array|object, null given in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker\includes\public\shortcodes\recipe\class-wprm-sc-ingredients.php on line 653

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker\includes\public\shortcodes\recipe\class-wprm-sc-ingredients.php on line 653

Warning: foreach() argument must be of type array|object, null given in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker\includes\public\shortcodes\recipe\class-wprm-sc-ingredients.php on line 653

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 80

Warning: Undefined array key "ingredients" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 80

Warning: Undefined array key "instructions" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 96

Warning: Undefined array key "instructions" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker-premium\includes\public\class-wprmp-glossary-terms.php on line 96

Warning: Undefined array key "instructions" in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker\includes\public\shortcodes\recipe\class-wprm-sc-instructions.php on line 393

Warning: foreach() argument must be of type array|object, null given in C:\xampp\htdocs\foodie\wp-content\plugins\wp-recipe-maker\includes\public\shortcodes\recipe\class-wprm-sc-instructions.php on line 393

Symphony of Crown of Lamb and Green Asparagus with Three Colors of Vegetable Puree and Rosemary Port Sauce

A Culinary Ode: The Delicate Amalgamation of Juicy Lamb, Crispy Asparagus, and Rich Vegetable Purees Enriched with the Depth of Rosemary-Port Sauce
5 from 1 vote
Print Pin FB X Rate
Gang: Main course
Cuisine: Swedish
Keyword: comfort food, IKEA, Swedish
Totale Tijd: 3 hours
Porties: 4

Ingrediënten

Crown of lamb

Sauce

Sweet potato crisp

Cherry tomatoes (3 per person)

    Green asparagus

      Werkwijze

      Crown of lamb

      • Vacuum drawing
      • Configure the sous vide machine at 57°.
      • Parry the crown of lamb.
      • Coat the crown of lamb with a clove of garlic on all sides.
      • Brush the crown of lamb with a little olive oil
      • Season with salt and pepper on both sides
      • Put the meat in the vacuum bags and spread fresh (or dried) branches of rosemary and Ɵjm on both sides.
      • Add some lamb fund. (not much – about 1 to 2 tbsp per rack of lamb)
      • Vacuum pull the bags.
      • Once the sous vide machine has reached temperature, place the crown of lamb in it for at least 2h30m.

      Bake-off

      • Remove the meat from the packaging and reserve the meat juices. Remove any cloves of garlic or large branches of herbs.
      • Fry the meat until crispy on all sides (including outer ribs)
      • Place this on a plate, cover and put it in the heat cabinet (58° !!)

      Rosemary sauce

      • Heat oil in a medium saucepan over medium-high heat. Add the shallot and garlic and sauté until soft and translucent, about 3-4 minutes.
      • Add the finely chopped rosemary and sauté for another minute to release the flavors.
      • If you are using red or port wine, add it now and let it simmer for a few minutes to allow the wine to reduce and the alcohol to evaporate.
      • Add the lamb stock to the saucepan and bring the mixture to a boil. Reduce the heat to low and simmer gently until the sauce reaches your desired consistency, about 30-45 minutes. Keep in mind that reducing the sauce will concentrate and intensify the flavors.
      • You can also add the filtered meat juices from the sous-vide bags here.
      • Season with salt and pepper to your liking. If necessary, strain the sauce to remove any pieces
      • remove rosemary, shallot, and garlic for a smoother texture.

      Puree trio (1h)

        Broccoli cream

        • Cook the vegetables in lightly salted water until tender
        • Drain but keep a little cooking liquid
        • Make a cream with e.g. the thermomix, add some cooking liquid if necessary.
        • Set aside

        Carrot cream

        • Stew the vegetables in water with some Ɵjm and bay leaf
        • Drain but keep a little cooking liquid
        • Make a cream with e.g. the thermomix, add some cooking liquid if necessary.
        • Set aside

        Cauliflower cream

        • Cook the vegetables in lightly salted water until tender
        • Drain but keep a little cooking liquid
        • Make a cream with e.g. the thermomix, add some cooking liquid if necessary.
        • Set aside

        Mashed potatoes

        • Peel and boil the potatoes until tender
        • Drain and let any remaining moisture dry out for a while
        • Use a pestle or the passe vite and make puree
        • Divide into 3 equal amounts and add broccoli, carrot and cauliflower cream to each part.
        • Only when the 3 are mixed
        • Add milk
        • Add butter
        • Add an egg if desired

        Sweet potato chips

        • Wash the sweet potato very well. If clean enough, the skin can stay on.
        • Cut the sweet potato into thin slices (1 to 2 mm crisp thickness)
        • Dip the dry. The drier, the easier it is to bake.
        • Fry it in (frying) oil, a pan is easier than a deep fryer.
        • Fry for about 2-3 minutes depending on the thickness on a high heat.
        • Turn around regularly.
        • Ready when the side starts to darken.
        • Remove them from the pan and place them on a plate lined with paper towels to allow the excess fat to absorb. After a few minutes, they will become slightly crispier. If they remain too soft, bake longer and/or cut thinner.

        Green asparagus

        • Rinse the asparagus
        • Put water on lightly salted
        • Cook the asparagus max. 5 minutes
        • Rinse with cold water and set aside
        • Fry in some olive oil and season with salt and pepper before passing

        Cherry tomatoes

        • Fry over medium heat for a few minutes before passing in some oil. Season with salt and pepper.

        Dressing tips

        • Place the 3 asparagus with the tip to the left
        • Pipe a turret of each type of puree, 2 front, 1 back
        • Serve the sauce in a separate jar
        • Place 3 pieces of meat on top of the asparagus with the legs together.
        • Finish with a trio of cherry tomatoes.

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating