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Leg of lamb with pommes fondant

Sous-vide cooked leg of lamb is a deliciously tender piece of meat. We serve this with pommes fondant, braised samphire, and green asparagus.

Ingredients

boneless leg of lamb
Oil
French connection rub spices

big grillers potatoes
beurre noisette
Stock
demi-glace

Preparation

  1. Rub the boned leg of lamb with oil and the herbs.
  2. Vacuum seal and cook sous-vide for 8 hours at 55°C.
  3. For service, slice and gently reheat or grill.

  1. Peel big grillers and cut out to the desired size.
  2. Blanch until just under al dente.
  3. Fry the potatoes on both sides in beurre noisette and add stock and a splash of demi-glace.
  4. Make sure the potatoes are just barely covered and cook them through this way.
  5. Serve the dish with green asparagus and braised samphire.