Lamb leg poached in Oriental spiced stock

Name: Lamb leg poached in Oriental spiced stock
Ingredients: 1 kg leg of lamb; 2 Rice vinegar; 2 sweet soy sauce; 4 g Rice vinegar; 200 g leg of lamb; 2 g sumac; 1 Rendang paste; 2 units.items Star anise; 1 Soy sauce; 2 five spices powder; 1 Sugar; 2 Cinnamon sticks; 50 g Sugar; 30 g Sunflower oil; 1 Red onion; 9 g protein taxonomy; 9 g Yogurt; 2 Water; 2 Parsley; 200 g natural vinegar; 15 g White wine vinegar; 5 g Sesame oil; 1 tahini paste; 2 rice paper with black sesame seeds; 1 garlic clove; 40 g Sunflower oil; Salt and pepper to taste; 2 Lime juice; 50 g Egg white; Salt

Lamb leg poached in Oriental spiced stock with crispy lamb rendang.This recipe is from guest chef Gerjan Ligtenberg of Restaurant QuaKoken.

Ingredients

1kgleg of lamb

2Rice vinegar

2sweet soy sauce

2units.itemsStar anise

1Soy sauce

2five spices powder

1Sugar

2Cinnamon sticks

2Water

4gRice vinegar

2gsumac

30gSunflower oil

9gprotein taxonomy

9gYogurt

50gSugar

1Red onion

200gnatural vinegar

2Parsley

15gWhite wine vinegar

5gSesame oil

1tahini paste

40gSunflower oil

Salt and pepper to taste

2rice paper with black sesame seeds

Salt

200gleg of lamb

1Rendang paste

1garlic clove

2Lime juice

50gEgg white

Salt

100gPanko

0.5Water

1Coconut milk

2gGinger

1Sunflower oil

50gFlour

piece of lemongrass

half shallot

Edible flowers

Vene cress

Green peas

Snow peas

Preparation

Cut open the leg of lamb into a long slice, optionally place some butcher's foil on top to lightly flatten it.
Sprinkle some five spice powder and salt and pepper on the lamb roll.
Roll it up and tie it as a roulade.
Brown the lamb roulade in a frying pan until golden.
Combine the rest of the ingredients and heat to 80°C, let infuse for half an hour.
Place the leg of lamb in the stock and let it reach a core temperature of 63°C, do not let the stock get warmer than 80°C.
Baste the leg of lamb occasionally and turn it from time to time.
Remove the leg of lamb from the spiced stock and let it cool well. Slice the leg of lamb thinly.

Put the oil in a vacuum bag and add the sumac.
Steam at 52°C for 20 minutes.
Rinse well with cold water and blend until smooth in the blender.
Put the mixture in a measuring jug and add the rest of the ingredients.
Let it rest for half an hour.
Blend the cream with the immersion blender (from bottom to top).

Clean the red onion and cut into thick slices.
Put in a saucepan.
Add the natural vinegar and sugar to the saucepan.
Bring to a boil and let cool.

Finely chop the parsley and put it in a mixing bowl together with the tahini paste.
Add the white wine vinegar and stir it in.
Now add the sesame oil and sunflower oil to the mixture and stir through.
Season with salt and pepper.

Preheat the fryer to 180°C.
Remove the rice papers from the packaging.
Use a cutter to cut out various round shapes.
Fry the sheets until crispy and light brown.
Let the rice drain on kitchen paper and sprinkle with salt.

Cut the leg of lamb into 3 by 3 cm cubes. Finely chop the ginger and lemongrass and set aside.
Finely chop the onion and garlic.
Heat half of the oil in a large frying pan and brown the meat on all sides.
Remove the meat from the pan and set aside.
Clean the pan with a piece of kitchen paper.
Heat the remaining oil in the pan and sauté the garlic and onion.
Add the ginger, lemongrass, and rendang paste and fry briefly.
Return the browned lamb to the pan and add water and coconut milk.
Bring to a boil, lower the heat, and let simmer with a lid on the pan for an hour.
Braise for another 45 minutes without the lid until the meat is tender.
Let it cool until you can form a nice roll. Wrap in plastic wrap and let set for 24 hours.
Prepare a breading station with egg white, flour, and panko. Cut 12 nice slices, bread them, and fry.

Place the thinly sliced poached leg of lamb in the center of the plate in the shape of a carpaccio.
Place the crispy lamb rendang on top of the meat.
Pipe the yogurt-sumac cream in dots next to the lamb rendang.
Distribute the red onion over the plates with three pieces per plate, making sure it looks playful.
Insert the rice paper between the dish.
Garnish with the flowers, vene cress, and the pods with peas.
Finally, drizzle some of the dressing on and over the dish.